Easy Butternut Squash Pancakes
These butternut squash pancakes are made with oats, eggs, and warming spices! They’re super easy to make in a blender, only 7 ingredients (plus toppings) and add a nutritious punch to breakfast. Recipe is both gluten-free and dairy-free.
These banana oat pancakes are one of the most popular recipes on my blog and they inspired me to make this butternut squash version to switch things up! This recipe uses canned butternut squash purée (which has a similar texture to bananas), so it comes together pretty quickly.
As a dietitian, I’m happy to share that these tasty pancakes are healthy and nutritious, too! The main ingredients – butternut squash, rolled oats, and eggs – all pack in a bunch of nutrition benefits, including fiber and protein (I go into more detail below if interested).
Feel free to make these in advance and add toppings as desired. I’ve included some storage tips and topping ideas for you below as well. Enjoy!
Ingredients Needed
All you need to make these butternut squash pancakes are 7 simple, pantry-friendly ingredients:
- rolled or quick oats
- butternut squash (puréed, canned)
- eggs
- baking powder
- cinnamon
- vanilla
- nutmeg
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- Instead of butternut squash, you can try this with canned pumpkin puree or canned sweet potato puree. Both will pair well with the spices in this recipe.
- If you want to make homemade butternut squash puree, you can of course do that too!
- If you don’t have a blender, you can use oat flour instead of rolled oats to make this recipe. Simply whisk them together with the other ingredients in a large mixing bowl, then follow the remainder of the directions.
- For a gluten-free recipe, please be sure to use certified gluten-free rolled oats.
Pancake Topping Ideas
There are so many things you can top these butternut squash oat pancakes with! Some of my favourites are:
- creamy nut butter – like peanut or almond
- chopped raw nuts – like walnuts or pecans (BONUS points if you use toasted nuts for added flavour!)
- a dollop of greek yogurt or dairy-free alternative
- maple syrup and/or raisins for extra sweetness
NOTE – there are NO added sugars in the pancake recipe itself. I love giving you the opportunity to add sweetness as desired (we all have different preferences for sweet). I personally love these with a sprinkle of raisins and a drizzle of maple syrup!
Step-By-Step: How To Make Squash Pancakes
Place oats in a high-speed blender.
Blend oats until they become a flour (this takes less than a minute)!
Add butternut squash puree and eggs to the blender (with the oat flour still inside).
Add baking powder, vanilla, cinnamon, and nutmeg to the blender as well.
Blend all ingredients until a smooth batter forms. Let batter sit for about 10 mins to thicken.
Heat skillet with oil or butter over medium heat. Add about 2 spoonfuls of pancake batter for one pancake. Allow the batter to sit undisturbed for a few minutes.
Once the bottom of the pancake has started to firm up, flip over and allow to cook for another few minutes (undisturbed).
Repeat until all batter is used up. Then serve pancakes as desired!
Can You Make This Recipe In Advance?
Yes definitely! Feel free to make the pancake batter ahead of time. Keep it covered in the fridge for 1-2 days before using.
How To Store & Reheat Leftover Pancakes
If you have any leftover pancakes, you can easily store them in the fridge for 1-2 days.
Simply cover the pancakes in foil or store them in an airtight container or bag. You can quickly reheat them in the microwave.
If you’d prefer to freeze these pancakes, place a sheet of wax or parchment paper between each pancake (so they don’t freezer together), then wrap them tightly in foil or place them in a freezer-safe bag or container.
Frozen pancakes will keep up to 2 months. You can reheat frozen pancakes in the microwave or in the oven.
Blender I Used To Make These Pancakes
Vitamix Blender
I use this Vitamix almost every day. I bought it about 7 years ago and it still functions perfectly. It’s fantastic for smoothies, soups, and other meals like these blender pancakes!
Butternut Squash Pancakes Nutrition Benefits
Butternut Squash Nutrition
- an excellent source of vitamin A + vitamin C – one up provides 457% and 52% of your daily needs, respectively!
- a source of other micronutrients, like:
- vitamin E
- magnesium
- potassium
- manganese
- B-vitamins
- rich in antioxidants like beta-carotene
- an excellent source of dietary fibre
Want more butternut squash ideas? Check out my roundup of healthy winter squash recipes for inspiration!
Oat Nutrition
- are a great source of dietary fibre and plant-based protein
- an excellent source of B-vitamins, like:
- thiamin
- folate
- pantothenic acid
- packed with essential minerals, like:
- manganese
- phosphorus
- magnesium
- copper
- iron
- zinc
For more oat inspiration, check out my roundup of healthy recipes with oats! They go way beyond just oatmeal 🙂
Egg Nutrition
- an excellent source of high-quality protein, which is essential for building and repairing our muscles, organs, skin, hair, nails, and other body tissues
- packed with a ton of important nutrients, like:
- vitamin A
- vitamin D
- vitamin E
- vitamin B12
- iron
- selenium
- choline
For more delicious ways to use eggs, visit my easy egg recipes roundup!
More Healthy Breakfast Ideas
- Banana Oat Pancakes
- Sweet Potato & Apple Smoothie
- Sourdough French Toast With Berry Compote
- Chocolate Peanut Butter Banana Baked Oatmeal
- Kale Butternut Squash Breakfast Hash
Did you give this Easy Butternut Squash Pancakes Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Easy Butternut Squash Pancakes
Ingredients
- 1 cup rolled OR quick oats (use certified gluten-free if needed)
- 1 + 1/3 cup canned butternut squash
- 4 large eggs
- 1.5 tsp vanilla extract
- 1 tsp baking powder
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- Coconut oil or butter (for cooking pancakes)
Equipment
Instructions
- In a high-speed blenderhigh-speed blender, blend oats until they become a flour (this takes less than a minute).
- Add butternut squash, eggs, baking powder, vanilla, cinnamon, and nutmeg to the blender, and blend again until a smooth batter forms. Scrape down the edges of the blender as necessary to combine.
- Let batter sit for about 10 mins to thicken. You can either transfer it to a bowl or leave it in the blender.
- Heat skillet with oil or butter over medium heat. Add about 2 spoonfuls of pancake batter per pancake, cooking for a few mins on each side. Repeat until all batter is used (recipe as written makes about 8 smaller pancakes).
- Serve pancakes and add toppings as desired (ideas below). Enjoy warm!
Notes
- Instead of butternut squash, you can try this with canned pumpkin puree or canned sweet potato puree. Both will pair well with the spices in this recipe.
- If you want to make homemade butternut squash puree, you can of course do that too!
- If you don’t have a blender, you can use oat flour instead of rolled oats to make this recipe. Simply whisk them together with the other ingredients in a large mixing bowl, then follow the remainder of the directions.
- For a gluten-free recipe, please be sure to use certified gluten-free rolled oats.
- There are NO added sugars in the pancake recipe itself. I love giving you the opportunity to add a sweetener when serving as desired (we all have different preferences for sweet). If you want them to grab-and-go, you may want to add some maple syrup to the batter itself. I would go for about 1-1.5 Tbsp :). Alternatively, you could try sprinkling some raisins in the pancakes too!
- creamy nut butter – like peanut or almond
- chopped raw nuts – like walnuts or pecans (BONUS points if you use toasted nuts for added flavour!)
- a dollop of greek yogurt or dairy-free alternative
- a drizzle of maple syrup and/or a sprinkle of raisins for extra sweetness
- Feel free to make the pancake batter ahead of time. Keep it covered in the fridge for 1-2 days before using.
- If you have any leftover pancakes, you can easily store them in the fridge for 1-2 days.
- Simply cover the pancakes in foil or store them in an airtight container or bag. You can quickly reheat them in the microwave.
- If you’d prefer to freeze these pancakes, place a sheet of wax or parchment paper between each pancake (so they don’t freezer together), then wrap them tightly in foil or place them in a freezer-safe bag or container.
- Frozen pancakes will keep up to 2 months. You can reheat frozen pancakes in the microwave or in the oven.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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8 Comments on “Easy Butternut Squash Pancakes”
Hi
How do you make homemade butternut squash purée?
Hi Joanna! I haven’t personally made it myself, but there are many directions online if you search on Google. I usually just purchase it canned 🙂
I roasted 1/2 butternut squash in the air fryer for 30 minutes, and it was almost like a purée and I just added it to the blender. I also added 1 tablespoon of vanilla protein powder to get a little morning protein. Love this tasty and simple recipe.
Hi Kim! Thank you so much for sharing your experience making this with roasted butternut squash – so helpful for other readers! I’m so happy to hear that you enjoyed this one 🙂
Hi,
Would pumpkin work in lieu of squash?
Hi Deirdre! Yes – canned pumpkin would work just fine here 🙂
Wow these are so good and easy to make.
Thank you so much for leaving a review, Lisa! I’m so happy to hear you enjoyed them 🙂