Butternut Squash Pancakes

This recipe has presented several problems.

First, I’ve been up since 3:30 a.m. (thank you, Menopausal Insomniac Fairy), mostly trying to decide if I should post the recipe for the Southwestern Chicken Salad, which was tasty and comes with a Tastespotting worthy photo, or this recipe which comes with a crappy photo but is slap-your-mama good.

Needless to say, I went with slap-your-mama good.  Beloved INHALED these.

The second problem is that when I made this, it was with the leftovers from dinner the night before – I’d roasted a butternut squash to go with our roasted chicken, and simply mashed the squash with some coconut oil, salt, pepper and just a touch of maple syrup.  I didn’t think to take a photo because, well, it was just roasted butternut squash mashed with some coconut oil, salt, pepper and just a touch of maple syrup – I didn’t expect all of it to be devoured (again, by Beloved) except for 1/2 cup.  Which, thankfully, went into the refrigerator.

The recipe, as written, calls for roasted, mashed butternut squash, not roasted, mashed butternut squash that includes coconut oil, salt, pepper and a touch of maple syrup.  It also calls for a mere 1/2 cup of roasted, mashed butternut squash and who wants to roast an entire squash for a lousy half a cup?  My advice is to roast a squash, mash it up with some coconut oil, salt, pepper and just a touch of maple syrup, reserve half a cup and feed the rest to your family for dinner.  However, should you happen to have a half a cup of roasted, mashed butternut squash without the coconut oil, salt, pepper and maple syrup laying around somewhere, make this anyway.

It will still be slap-your-mama good.

Butternut Squash Pancakes

Butternut Squash Pancakes

serves 4

2 large eggs
1/2 cup butternut squash, roasted and mashed
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup almond flour
1/8 teaspoon kosher or sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

In a large mixing bowl, whisk together the eggs, squash, syrup, cinnamon, nutmeg, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.

Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface.  Carefully flip and cook on the other side until the pancake is done, about one minute more.

Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Serve warm with additional maple syrup, if desired.

Nutrition (per serving): 184 calories, 10.5g total fat, 93mg cholesterol, 176.5mg sodium, 335.4mg potassium, 15.8g carbohydrates, 3.9g fiber, 8g sugar, 3.7g protein.

Printable version (requires Adobe Reader)

Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday

64 thoughts on “Butternut Squash Pancakes”

  1. As promised: Slap-your-mama goooooood. Just made and ate a whole stack of these.
    Subed the syrup for coconut milk and also added only the egg yolks first and, as a last step, whisked and folded in the whites – gotta make them fluffy! believe me, it’s worth the extra effort.

  2. Oh my gosh. I have a whole butternut squash sitting on my countertop that needs using! This looks like the perfect thing to make!

  3. Excellent! I used hazelnut milk pulp instead of the almond flour and some homemade blend of pumpkin pie spice, they turned out lovely. The batter was almost like pudding super tasty. Thanks!

  4. Ok, now just pan frying the squash in coconut oil makes a pretty good “pancake”, which hatched this idea and search. So pleased you all are on the same page. Now I only have one issue… I am allergic to eggs! Help me make this work without those little devils and I am good to go! Please help! 🙂

    1. Hmmmm…I’ll have to think on this one, Elizabeth. I know there are egg substitutes you can use, but I’m not sure how they would fit into a “real food” approach. I’ll do some research.

      1. I have used flax seed meal as a replacement for eggs in baked goods…1 tablespoon flax seed meal mixed with 3 tablespoons water. Let it sit for about 5 minutes, then use.

        1. Heather, thank you – that’s just the kind of information I need when people ask me about egg substitutes. Is the ratio you give here equal to one egg?

  5. These are delicious. I subbed honey for the maple syrup and left out the baking soda to make them GAPS legal. Then I cooked them in coconut oils and spread them with coconut oil as well. So good. I bet they would also taste yummy with apple butter. Can’t wait to try it that way.

    1. Annette, yes but I wouldn’t use an entire 2/3 of a cup – maybe 3 tablespoons at the most. Coconut flour is mostly fiber and very absorbent. You might also want to increase the eggs to 3.

  6. Jan, I have never eaten butternut squash, but I do like pumpkin. Is the taste similar? I just passed a small road-side farmers stand, on my way home, and they have butternut squash 6 for $5. I’m thinking that is a good price, and that I could roast them and freeze it?

  7. EPIC FAIL! it was more like cookie dough than pancake mix…now I have 2 screaming toddlers that are starving and want the butternut squash pancakes I promised…smells good but is horrible!

    1. Vanessa, I’m so sorry these didn’t work out for you. I have to admit that I’m puzzled at the consistency; I make these on a regular basis and have never had any problems at all.

    2. I’ve been thinking about this, and have a question – you didn’t happen to substitute the almond flour with coconut flour, did you?

    1. It really depends on how large you make the pancakes – if you make 4, then a serving is one pancake; if you make 8, then a serving is two. If you make 16 silver-dollar sized pancakes, then a serving is 4. For what it’s worth, I usually make 8 pancakes – if you make them very large, they need to cook too long, get too brown and are hard to flip.

    1. I haven’t made these with sweet potatoes, although I’ve made them using roasted, pureed pumpkin, but I don’t see why you couldn’t. Keep in mind that sweet potatoes don’t contain as much water as winter squashes, so you’ll want to thin them out a bit with water or coconut milk.

      1. I made these with leftover mashed sweet potatoes this morning. I also thought I’d need to thin the sweet potato, but decided to try without thinning, and it came out great. I’ve also made them with fresh roasted/mashed pumpkin. This recipe is so consistent! Always comes out perfectly for me. And fluffy too, which is something of a challenge with gf cooking! Thanks!

  8. I must say these were wonderful. But I also have to admit I didn’t have almond flour so I used all purpose flour and needed to add a little milk to thin the batter. But even with the changes, they were some of the best pancakes I’ve ever tasted. We had freshly smoked bacon and farm fresh eggs and had a wonderful dinner last night. I will absolutely be making these again and am sharing your recipe with all my friends. Thank you for sharing your recipe, I look forward to looking over your other recipes too. Thanks again.

  9. I also did not have almond flour, so when using regular all purpose flour I cut the amount in half & it seemed to have the correct consistency & was not too thick

    1. Jim, if you look at the bottom of the recipe, all of the nutritional info is stated.

      Nutrition (per serving): 184 calories, 10.5g total fat, 93mg cholesterol, 176.5mg sodium, 335.4mg potassium, 15.8g carbohydrates, 3.9g fiber, 8g sugar, 3.7g protein

  10. These are unbelivable. Just made them for a second time and addedpeanuts kind butter on top which became slightly melted. Best. Pancakes. Ever. Thank you for the recipe!

  11. Really excited to try this recipe out!! Can’t find almound flour anywhere though. Can I substitute whole wheat flour using 1:1 ratio? 🙂


  12. I am vegan and tried this recipe substituting chia seed gel, (1 Tbsp chia seeds + 3 Tbsp water, let it sit for 10 minutes to gel= 1 egg) for the eggs. I didn’t have almond flour, so I tried coconut flour and then oat flour and both times it turned out too dry – the batter was more like a dough. First I added water and baked a couple, and then I added a little extra baking soda but still the pancakes never really baked. They browned on the outside, but they were not fluffy inside at all. There were never any bubbles on the tops of the cooking pancakes to tell me when to turn them, either, so something is definitely not working here. Not sure if it’s the flours I am using or the egg substitution. Any suggestions? Any of you vegans out there have any experience using chia seed gel for eggs? Does it ever work right?

    1. You absolutely can NOT substitute any other kind of flour for the almond flour using a 1:1 ratio, especially coconut flour. If you don’t want to use the almond flour, and I certainly can understand that, I’d mix all of the other ingredients together first before adding the desired flour, a tablespoon at a time, until it reaches the correct consistency.

      As for the chia seed gel, I can’t tell you whether or not that had anything to do with the consistency issues – I’ve never worked with it before.

  13. These are AMAZING! Thank you for sharing the recipe!!! These pancakes have been a huge hit among family and friends. Super easy and turn out perfect every time I make them. 😀

  14. I happen to have two bags of cubed, frozen butternut squash on hand. Could I possibly use this to suit this recipe for a possible substitution?

    1. Yes, indeed! Just cook – either roast or boil (although I prefer it roasted) – and mash enough to make 1/2 cup.

  15. These pancakes looks absolutely amazin’! I would never have thought of using almond flour for pancakes. But luckily, I have leftover almond flour from making French macarons not too long ago. Can I substitute Kabocha squash for the Butternut? Also, should I ground the almond flour to a finer consistency, since mine barely makes it through a sieve? It once took almost half an hour to sift 1 cup of almond flour! And I use the Red Mill brand. XD

    1. You can most certainly substitute kabocha squash – pumpkin as well. No need to grind the almond flour to a more fine consistency; Bob’s Red Mill brand is the one I used for this recipe.

  16. thinking I may be able to switch the squash out for sweet potato or canned pumkin in a pinch. Looks yummy!!!!

  17. The pancakes are so delicious you have to add half and half or whipping cream and a little water to get the consistency you’d like but we did it on a cast iron skillet they turned out awesome!

  18. These are phenomenal! I had already baked, and scooped out the squash into a container. So I had no idea how to measure a half of the squash. I eyeballed the amount and did not measure. The consistency was perfect, but now I have no idea what amount of squash I used. I’m guessing it’s about a cup and a half?

Comments are closed.