Name: Butternut Squash Pancakes
Prep time: 5 min
Cook time: 8 min
Ingredients: 1 cup (160g) roasted butternut squash; 1/2 cup (120g) whole fat plain or Greek yogurt; 1/4 cup (25g) rolled oats; 1/4 cup (40) whole wheat flour; 1 egg; 1/2 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 tablespoons finely ground walnuts

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Simply throw all the ingredients into a blender and enjoy these baby and toddler friendly butternut squash pancakes for a healthy breakfast, snack, or packable daycare treat!

5 butternut squash pancakes spread out on a plate with yogurt in a small bowl

Contents

My spinach pancakes have been receiving SOOO much love that I just had to come up with another delicious version and here it is! Adding butternut squash to your baby’s pancakes is a really really good idea. You’ll see ;).

Butternut squash for babies

Butternut squash is a great source of Vitamins A, C, E, and fiber. Vitamin C is particularly important for babies as it helps absorb iron from plant-based (non-heme) foods. Vitamin E is also important for brain development.

Here are the essential nutrients for babies

When choosing, pick one that is heavy for its size. Here’s a great tutorial on how to roast it. You’ll need 1 cup chopped. As for the rest, here are some ways to repurpose and enjoy throughout the week.

Even add them to baby meatballs!

Ingredients

Butternut squash – Feel free to use sweet potatoes or other winter squash – acorn, kabocha, pumpkin.

Whole fat Greek yogurt – helps keep the pancakes moist and adds an extra boost of protein, vitamin D, healthy fat, and probiotics! If you prefer a less tangier flavor, feel free to use plain yogurt.

Egg – added to bind the pancakes. Also provides a fluffy texture, just like in these oatmeals. I haven’t tried these with flax eggs but please do leave me a comment below if you try!

Oats – Either rolled or quick-cooking will work.

Whole wheat flour – If you prefer a less nuttier, milder flavor, try white whole wheat flour (nutritionally the same).

Walnuts – finely grind for babies

Step-by-Step Instructions

all the ingredients blended inside a blender in the left image and walnuts added in the right image

To the food processor or blender add all the ingredients and process until smooth.
Stir in the walnuts.
Cook.
Enjoy!

Tips for making these baby pancakes

stacked pancakes with yogurt in the background

Texturally, these are very moist. Therefore, be gentle when flipping over. Otherwise they will break.

These pancakes are not sweet and that’s intentional. They will make for a great vehicle for both sweet and savory toppings (see suggestions below).

However, if you desire a sweeter pancake, you can add 2 tablespoons of unsweetened applesauce or mashed banana. You can also add 1 tablespoon of maple syrup but here are my thoughts on added sugars.

You can also try these banana protein pancakes.

Serving Suggestions for babies

three strips of butternut squash pancakes each with different dips

You can offer these pancakes halved, or as strips. If you want to serve whole then simply make them smaller.

Make every bite count by serving with various toppings.

Here are some suggestions:

Yogurt
peanut, tree nut, or sunflower butter
dip – like beetroot dip, pumpkin seed spinach hummus
avocado
a drizzle of tahini
thinly sliced or mashed fruit – e.g. banana, raspberries, blueberries

Storage Tips

Cool completely before transferring to an airtight container. Will keep in the fridge for 3-4 days. You can also flash freeze.

More baby breakfast ideas

Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?

Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen

Find out more!