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.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
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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22 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 🙂
Is there a different flour that could be swapped for the oats? We have a newly diagnosed celiac child that can’t eat them.
Hi Kristin! I unfortunately have not tried these pancakes with a different flour – the oat flour is meant to replace regular wheat flour. I’m sorry I don’t have a better answer for you!
I really like these pancakes! I love that they have great nutritional value and their GF and DF! Because of that I am giving it five stars but, I kind of hate that you did not do a nutritional breakdown telling the calories grams of sugar (naturally occurring) as I need to know these things! I will have to find a similar recipe and use those numbers.
I’m so happy to hear that you enjoyed them, Jack! Sorry that I haven’t had a chance to go back on all 400+ recipes of mine to add the nutrition info, but I’ve started doing it with newer recipes!
If you ever need to quickly know a rough estimate on the nutrition facts of any recipes, it’s super quick to paste the URL into this nutrition calculator: https://samsungfood.com/recipe-nutrition-calculator/ – I hope that helps 🙂
I ended up with a big bowl of butternut squash puree when I cooked them too long to use for cubes.
So I did a search for butternut squash pancakes and yours was the first one I found. Whipped up your recipe, but added about a 1/4 cup of ground flax seed to it.
What a great success! It is so nice to not be disappointed by a healthy, easy, recipe online. I totally recommend this one.
Bonus points for the wonderful aroma in my kitchen.
Thank you so much for sharing your experience, Lori!! It’s much appreciated. I’m so happy you found a use for all that extra squash puree and that you enjoyed these easy pancakes 🙂
Sorry but it was impossible to make this batter without adding nearly a cup of liquid. I use a Waring commercial blender and between the pulverized oatmeal and squash, it really challenged the blender motor until I removed most of those ingredients to start attaining a batter consistency. The flavor was mediocre to poor yet I am a Butternut Squash fan. Fortunately I had local Maine maple syrup to salvage them
I’m so sorry to hear that this recipe didn’t work out for you Stephen! I’m not entirely sure what went wrong… As you can see from the images and recipe video, I had no issue getting this to a pancake batter in seconds without the need for any liquid at all. I haven’t heard from any readers who’ve made this having that issue either. Did you use butternut squash puree, or whole butternut squash? This would only work with the puree.
I had the same issue as Stephen, with the batter being way too thick. I also added liquid to get the ingredients incorporated in the blender. And still, the batter was extremely thick and the pancakes were dense — not fluffy at all. I used my homegrown butternut squash, which was cooked and turned into a puree. If I do make this again, I’ll mix wet ingredients separately in a bowl and then add the oat flour.
I’m so sorry to hear that this happened, Carolyn! I’m truly not sure the reason for this, as it’s not been my experience in the multiple times testing this recipe before sharing it. I’ve only made it with store-bought canned butternut squash puree – perhaps there is a difference with a homemade puree?!
Not sure if we did something wrong. These pancakes just wouldn’t get cooked. We cooked them for about 10 min. at least and they were still raw inside. The first batce my husband did use 2 spoons; the second batch we used 1 spoon. Even that one was notdone. We cooked them in a electric skillet set to 350 at first for about 10 min,. and then up to 400. for a few minutes. Still did not get done. We did grind our own oatmeal to make the flour. What is the texture of these pancakes. We have about half the batter left and make 7 pancakes. I wonder if we did something wrong. Hate to give it a 1 if we did something wrong. Sorry
Hi Phyllis! I’m so sorry to hear these didn’t work out for you… they should cook in just a couple minutes each side! Not meant to be raw at all.
Did you let the batter sit for 10 minutes to allow it thicken before cooking (step 3 in the instructions)? That is the only reason I could think of!
Yes, we did. I did use cooked butternut squash and wonder if I used too much of it. I did three cups of the cooked squash. It was so weird. We used an electric skillet and had it set I think at 350 or 375 but my husband kicked it up to 400 after a long time. Still did not get done. I tried a skille on the stove and set temp at was suggested and made them smaller even and still they would not set. Mine weren’t quite as raw inside as what my husband cooked. The eggs were extra large so maybe that was a problem. Who knows? If I ever try them again I will use regular flour or get the oat flour from the store. I will say we liked the nutty flavor. Thanks for getting back with me.
Hi Phyllis – no worries! Apologies for the delayed response time – I just had a baby a few months ago and am taking some time off 🙂
Thanks for sharing these details! Ah perhaps it was the cooked squash? You mentioned using 3 cups of it – the recipe calls for just 1 + 1/3 a cup of canned butternut squash.. so that is more than twice the amount! I think this would certainly affect the recipe.