Butternut Squash Pancakes

Butternut Squash Pancakes

Published by Anne Altor on Mar 17th 2024

Butternut Squash Pancakes

I was looking for different ways to use winter squash and came up with these pancakes. They are delicate and absolutely delicious! You could use any winter squash, or sweet potato or pumpkin, and they'd be equally good.

Winter squash-Image by Thomas G. from Pixabay

Here's how to prepare the squash or pumpkin:

  1. Wash squash, cut lengthwise and remove the seeds. (Wash & clean the seeds if you like, and see this recipe for how to toast them).
  2. Remove the stringy parts of the squash with a spoon, and put them in the compost
  3. Place squash or pumpkin cut-side down in a baking dish or pan with about 1/4 inch of water
  4. Bake in oven at 350F for about an hour or until soft.
  5. Remove from the oven and let squash cool. Scoop out flesh. The skin of most winter squashes is edible and delicious. You can mash it up with the flesh or chop it and use it in a rice or veggie casserole or soup.

Ingredients for Butternut Squash Pancakes

  • 2 eggs
  • 1 cup cooked butternut squash, pumpkin or other winter squash
  • 3/4 cups milk
  • 1/4 cup yogurt
  • 2 Tablespoons light oil (sunflower or canola are good)
  • 1 Teaspoon vanilla
  • 1 1/2 Teaspoons baking powder
  • Dash of salt
  • 1/8 to 1/4 cup chopped crystallized ginger, or 2 Tablespoons fresh grated ginger
  • 1 cup flour of your choice (gluten free or other)
  • 1/4 cup flax meal

pancake-batter-image by-eva-bronzini-pexels


  1. Combine wet ingredients (eggs through vanilla in the list above) and mix well.
  2. Add baking powder and salt and mix in
  3. Add flax meal and flour and mix well
  4. Stir in ginger
  5. Cook in an oiled skillet over medium-high heat
  6. Serve with butter or homemade nut butter, maple syrup or your favorite toppings.


pancakes-Image by piviso from Pixabay

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