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Move over pumpkin! Make room for butternut squash in your fall treats! These thick, fluffy Butternut Squash Pancakes are made with butternut squash puree, oat flour, eggs, maple syrup, and warm spices in just 20 minutes. They are only 103 calories each, plus 5 grams of protein and a little fiber.
Quick Summary: Butternut Squash Pancakes
- Why Make This Recipe: These butternut pancakes are fluffy, packed with warm fall flavor, and nutritious. They are the perfect fall breakfast, especially if you want to eat something other than pumpkin.
- Nutrition: 80 calories, 4 grams of protein, 1 gram of fiber
- Diet: Low-Calorie, Gluten-free, Vegetarian, Dairy-Free
- Time: 5 minutes of prep time, 15 minutes of cook time
- Method: Blender, Stovetop
- Best for: Healthy weekend breakfast, meal prep for the week
- Tip: Don’t flip pancakes until the bottoms are set and bubbles appear in the top of the batter to ensure they are cooked through.
Rather than just eating pumpkin in the fall, try butternut squash! It’s naturally a little sweeter with a milder flavor, but still a great source of fiber, beta-carotene, and other nutrients.
These butternut squash pancakes with oats are made using the blender, so prep is a breeze. You can freeze a batch of pancakes for breakfast on the go, or make them with a side of savory protein for brunch at home. These are sure to become a staple member of your pancake recipe rotation.
If you like pancake recipes with veggies, you will love my healthy zucchini pancakes and cauliflower pancakes!
⭐️⭐️⭐️⭐️⭐️ Reader Review & Comment
“I had a bumper crop of butternut squash last season. Still trying to finish it off. I’ve made these twice and I LOVE them. Thanks for sharing the recipe!”
– Christi
Why You’ll Love This Recipe
- No Milk or Oil: The butternut squash puree, along with eggs, adds moisture and binds the batter together without any milk or oil. This reduces the calories and keeps the pancakes dairy-free.
- Blender Batter: Save your arm the workout of whisking and blend the batter together instead. It helps make a smooth batter, and the pancakes turn out so fluffy.
- Freezer Friendly: Don’t eat your pancakes all at once; instead, freeze some to enjoy as breakfast on the go during the week! They’re a great addition to weekly meal prep without much extra work.
Table of Contents
Ingredients
- Butternut Squash Puree: You can find canned butternut squash puree in the grocery store near the canned soups. It should look similar to canned pumpkin. After you make pancakes, use leftover puree to make butternut squash muffins too!
- Rolled Oats: Rolled oats blend up into the batter and bring more fiber than regular flour to the pancakes, so it’s better for your digestion. For gluten-free make your sure oats are marked gluten-free. You can also use the same amount of oat flour as well.
- Maple Syrup: Naturally sweeten your pancake batter with a bit of maple syrup. You could also use honey.
- Eggs: The eggs act as a binder to hold the batter together, plus they add protein to the pancakes.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Try Other Purees: Instead of butternut squash, you can use pumpkin puree and make pumpkin protein pancakes. One of my readers has also made this recipe with sweet potato puree!
- Add Berries or Apples: Since butternut squash tastes so mild, you can add some fresh blueberries or blackberries to the batter. Just be sure you add the fruit after you blend the batter!
- More Protein: Add more protein to these low-calorie butternut squash pancakes and substitute some of the oat flour for vanilla protein powder, like in my low-calorie protein pancakes recipe.
How to Make Butternut Squash Pancakes
This butternut pancakes recipe is quick and easy for busy mornings, or when you’re meal prepping for the week. Blend up the batter in minutes, then spend 20 minutes flipping pancakes. Be sure to heat an electric skillet, or a regular skillet on the stove, to medium heat so the pan is warm before you add the batter.
- Step 1: Blend the Batter. Add all pancake ingredients to a food processor or blender and blend on high until smooth.
- Step 2: Cook the Pancakes. Pour ¼ cup of batter into the preheated skillet. Cook the pancake for 4-5 minutes, until the bottom is set and bubbles appear on the top of the batter. Then flip it and cook it for another 2 minutes. They take a little longer to cook because they are thicker.
Expert Tips
- Thick Puree = Fluffy Pancakes: If you want thick fluffy pancakes, then you need a thick puree. Canned puree is perfect for getting the right texture for these pancakes. If you make your own puree, be sure to strain it well to remove any excess moisture, or the pancakes will turn out gummy.
- Keep Pancakes Warm: As you’re cooking your pancakes, keep the finished pancakes warm on a baking sheet in a 200°F oven.
- Storing: Keep leftover pancakes in an airtight container in the refrigerator for up to 4 days. You can also freeze pancakes by layering them between sheets of parchment paper. They will keep in the freezer for 2 months. To reheat them thawed or frozen, just pop them in the toaster or microwave them for 30-60 seconds.
Serving Suggestions
While these butternut squash oat pancakes are a great breakfast for fall or the holidays, you can eat them all year round! They are mildly sweet, packed with flavor from the spices, and easy to make. Pair them with your favorite seasonal coffee, a savory protein, or a protein-packed smoothie on the go!
- Use fresh butternut squash and add a bit of savory to breakfast with this butternut squash breakfast bake. It’s packed with protein and fiber and tastes great with pancakes!
- For a busy weekday morning, add a side of protein to your healthy butternut squash pancakes and make some scrambled eggs in the microwave.
- You can also add a bit more protein by pairing your pancakes with a banana yogurt smoothie.
Butternut Squash Pancakes Recipe FAQs
No, I don’t recommend it. Blending frozen butternut squash into a puree turns out more watery than a canned puree. This excess liquid will give the pancakes extra liquid which may make them gummy.
If the outsides of your pancakes are cooked but the center is still raw, then you need to lower the heat for your skillet and cook them longer. For best results, cook the pancakes on medium or medium-low so the outside and inside of the pancakes cook at the same rate.
If your pancakes are falling apart when you try to flip them, you are flipping them too soon. Be sure the bottoms are fully set, and you can see bubbles in the pancake batter on the top before attempting to flip your pancakes.
More Delicious Low-Calorie Breakfast Recipes
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Kale Frittata with Cauliflower
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High-Protein Breakfast Burrito
Breakfast
Mexican Breakfast Hash
If you tried this Butternut Squash Pancakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Butternut Squash Pancakes
Ingredients
- ⅔ cup Rolled Oats, or gluten-free oat flour
- 2 large Eggs
- ½ cup Butternut Squash Puree, or pumpkin puree
- ½ teaspoon Vanilla Extract
- 2 tablespoons Maple Syrup, or honey
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- ⅛ teaspoon Salt
- ¼ teaspoon Baking Soda
Instructions
- Heat a large nonstick electric skillet to medium heat. Add all ingredients to a food processor or blender. Blend on high until smooth.
- Pour 1/4 cup of the batter into the skillet. 1/4 cup equals 1 pancake. Cook the pancake 4-5 minutes until bubbles appear then flip and cook another 2 minutes on the other side. These pancakes are thicker than other pancakes so they do take longer to cook.
- Serve pancakes immediately. Refrigerate up to 1 week or freeze up to 2 months.
Notes
- Use a thick, not watery, butternut puree to ensure that the pancakes are fluffy and not gummy.
- Keep the pancakes warm in a 200°F oven while you cook each batch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has to be the best pancake recipe I have ever made. I won’t make any other from now on. The butternut squash is excellent but Japanese or any other kind of sweet potato will work too. I do use less maple syrup, otherwise it is too sweet for me. Sometimes I also add blueberries and/or rehydrated dried apples (soak in hot water for 5 minutes), by adding to one side of the batter cooking in the skillet.
I had a bumper crop of butternut squash last season. Still trying to finish it off. I’ve made these twice and I LOVE them. Thanks for sharing the recipe!
So glad to hear that!
Thank you for this recipe! I have been on the search for wholesome pancake breakfasts for my little people and these were outstanding!
Oh my goodness, Megan, these sound amazing! I never would have thought to put butternut squash in a pancake, but I love butternut squash in everything else, so it definitely makes sense. Can’t wait to try making these!!
So glad you’re excited about them as much as I am. I love everything butternut squash. Pumpkin gets all the fun, but butternut is where it’s at!
This recipe looks to die for!!! I can’t wait to try it out!!!
Hope you love it Katie! It’s divine. Had my last one this morning.