Butternut Squash Pancakes | The Pioneer Woman

Butternut squash always inspires me to get cooking in the fall. Maybe it’s because it has butter in its name? In any case, it’s one of my favorite winter squashes to cook with because it has a lovely flavor and texture.

This year I was inspired to make butternut squash pancakes. That sounded like something I’d want to eat. I was not wrong. These pancakes are spicy and cozy and perfect for a fall weekend breakfast. 


First, you need to roast your squash. Lately I’ve been using a method where I roast the squash whole. This eliminates the need to hack it in half first. It’s also WAY easier to scrape out the seeds once it’s been cooked.

Stab the butternut squash a few times with a knife so the steam can escape as it bakes.


Put the squash on a lined baking sheet and bake at 400°F for one hour. Allow to cool until it’s easy to handle.


Slice the squash in half and scrape out the seeds and stringy bits.


Scoop out the flesh and put it in a food processor. Process until completely smooth. You may need to add a bit of water if your squash is particularly dry.


Okay, now that your squash puree is ready to go, let’s look at the rest of the ingredients: maple syrup, butter, milk, eggs, vanilla extract, butternut squash puree, flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.


In a large mixing bowl, whisk together the wet ingredients until smooth.


In a small bowl, whisk together the dry ingredients. I had to switch to a slightly bigger bowl for mixing—this one was impractically small.


Add the dry ingredients to the wet ingredients.


Whisk just until combined. There may be some lumps—that’s okay!


Fry the pancakes in a skillet or on griddle over medium-low heat.


Serve with loads of good-quality butter and pure maple syrup. Heaven on a plate.



  • These butternut squash pancakes tend to take their time getting cooked all the way through. Be patient and resist the urge to turn up the heat. Otherwise they’ll burn before the center is done cooking!
  • If your squash puree is particularly dry, you may need to add some extra milk to thin out the batter.
  • I think these would be just wonderful with a spiced caramel sauce.
  • If you don’t want to bother measuring out all the spices, you could substitute 2 1/2 teaspoons of pumpkin pie spice. The flavor combination won’t be quite the same depending on the particular brand/recipe of pumpkin pie spice you use.
  • To take these to the next level, try browning the butter before adding it to the batter.
  • I didn’t include the time it takes to roast and puree the squash in the prep/cook time. Add an extra 1 1/2 to 2 hours if you don’t prep it ahead of time.


Butternut Squash Pancakes

Prep Time:
15 Minutes
Cook Time:
30 Minutes
6 Servings
  • 1 cup Butternut Squash Puree (See Note)
  • 4 Tablespoons Butter, Melted And Cooled, Plus Extra For The Skillet Or Griddle
  • 4 Tablespoons Maple Syrup
  • 1-1/2 cup Whole Milk
  • 2 Large Eggs
  • 2 cups All-purpose Flour
  • 4 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 1/8 teaspoon Cloves
  • 1/2 teaspoon Salt

In a large bowl, whisk squash puree, butter, maple syrup, milk, eggs, and vanilla. In a small bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and whisk just until combined. The batter may still be lumpy, which is fine.

Preheat a cast iron skillet or griddle over medium-low heat. Melt some butter in the skillet. Add scoops of 1/4 cup of batter to the hot skillet. Fry until the edges of the pancakes are dry and the center bubbles. Flip and cook until done all the way through. Repeat with remaining batter. 

Serve with butter and pure maple syrup. Makes 20-24 pancakes.

Note: To make the butternut squash puree, poke a few holes in a whole butternut squash. Place on a rimmed baking sheet and bake at 400°F for 1 hour. Allow to cool until easy to handle. Slice in half and scrape out the seeds and stringy bits. Scoop the flesh into a food processor and puree until completely smooth. Add a little water if your squash is really dry.

Erica Kastner of Buttered Side Up


Hello! My name is Erica and I was born and raised in northern Minnesota. I’ve enjoyed being in the kitchen as far back as I can remember. I was so happy when my mom let me wash dishes for the first time when I was about 5 (I just wish I was still as enthusiastic). I was so proud to be allowed to knead bread dough when I was 8. And my mom would let me concoct my own recipes for deviled eggs, no supervision. When I was about 16, I became very interested in the nutritional aspect of food. I began experimenting with adapting recipes to make them healthier. After several failures, I was able to make meals and treats that my family loved. I wanted to share my successes with the world, and so I started my very first recipe blog. I have been blogging about my love for food ever since! Some random facts about me: I’m a shortie: a little over 5’2″ tall. Foods that gross me out: watermelon, margarine, and mellow yellow. I broke my leg in a horse riding accident when I was 9. My favorite guilty pleasure late-night snack is cold cereal (with loads of cream). And finally, I was homeschooled for all of my education, and I loved it!

Source By: https://thepioneerwoman.com/food-and-friends/butternut-squash-pancakes/

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