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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Butternut Squash Pancakes

    Butternut Squash Pancakes

    By Min On June 3, 2021, Updated September 28, 2021

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    a collage including butternut squash pancake strips with dips, stacked, and plated

    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
    Table of Contents
    • Butternut squash for babies
    • Ingredients
    • Step-by-Step Instructions
    • Tips for making these baby pancakes
    • Serving Suggestions for babies
    • Storage Tips
    • More baby breakfast ideas
    • Butternut Squash Pancakes

    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!

    How to cook butternut squash perfectly!

    Ingredients

    all the ingredients for pancakes laid out and labeled

    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
    1. To the food processor or blender add all the ingredients and process until smooth.
    2. Stir in the walnuts.
    3. Cook.
    4. 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

    • Spinach pancakes
    • Vegetable baby oatmeal
    • Chia puddings
    • Muffins
    • Easy egg recipes
    • Savory baked oatmeal with vegetables

    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!
    three strips of butternut squash pancakes each with different dips

    Butternut Squash Pancakes

    Simply throw all the ingredients into a blender and enjoy these baby-friendly butternut squash pancakes for a healthy breakfast or snack!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Servings: 8 pancakes
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 cup (160g) roasted butternut squash
    • ½ cup (120g) whole fat plain or Greek yogurt
    • ¼ cup (25g) rolled oats
    • ¼ cup (40) whole wheat flour
    • 1 egg
    • ½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • 2 tablespoons finely ground walnuts

    Instructions

    • Add all the ingredients to food processor/blender and blend until smooth. 
    • Heat a pan or grill over medium to medium-low heat. Coat pan with butter or oil. 
    • Drop 1-2 tablespoons of batter into the pan. Cook until lightly browned (about 3 minutes) then very carefully flip. Cook for another 2-3 minutes. 
    • Enjoy with topping(s) of choice

    Notes

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

    Nutrition

    Calories: 55kcal | Carbohydrates: 8g | Protein: 3g | Sodium: 6mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1862IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
    Course breakfast, snack, lunch
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    « Vegan Vegetable Quinoa Muffins
    Pumpkin Seed Spinach Hummus for babies »

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Veronica Madore says

      November 14, 2021 at 6:10 pm

      5 stars
      Super easy and super delicious!

      Reply
      • Min says

        November 14, 2021 at 7:09 pm

        So glad to you enjoyed this!

        Reply
    2. Dora Bozga says

      November 10, 2021 at 3:18 pm

      5 stars
      Fluffy and moist! Delicious! thank you so much!

      Reply
    3. Elena says

      June 20, 2021 at 2:22 pm

      Hi Min! May i use canned butternut squash for when it’s not in season? And any suggestions on what i may substitute the walnuts for for a nut allergy? Will sunflower seeds work or may i omit them entirely?

      Reply
      • Min says

        June 20, 2021 at 7:30 pm

        Hi! I haven't tried but I believe it will be fine! Yes any seeds will work or you can leave it out if you wish. It's just a way to amp up nutrition and make every bite count 😉

        Reply
    4. Jorie says

      June 19, 2021 at 1:09 pm

      Love this recipe! I was going for more savory so I omitted the cinnamon and nutmeg and added 1/2 tsp rosemary powder, 1/8 tsp garlic powder, 1/8 tsp onion powder, and 1/8 tsp cracked pepper....they’re amazing! Kind of an herby everything bagel vibe. Anyway, best to you and love your blog!

      Reply
      • Min says

        June 19, 2021 at 7:10 pm

        Love all the seaonings and yay!! So glad you guys enjoyed this. Thank you 😉

        Reply
    5. Oda says

      June 04, 2021 at 10:45 pm

      Thanks for the recipe, any replacement for yogurt? My baby got dairy products allergy 🙁

      Reply
      • Min says

        June 05, 2021 at 4:01 pm

        You can try any dairy-free alternatives - like coconut or soy. Just make sure to get the unsweetened variety. A mom told me she tried with coconut milk and turned out well too!

        Reply
    6. Ash says

      June 04, 2021 at 1:42 pm

      Hi. Thanks for sharing this recipe. I didn't see eggs in the list of ingredients but I saw it in the IG video and also in the intro. Sorry if I totally missed it but just wanted to double check that the recipe calls for 1 egg.

      Thanks.

      Reply
      • Min says

        June 04, 2021 at 1:52 pm

        Thanks for catching that! Yes! Just updated ;).

        Reply
    7. Beryl Ngai says

      June 04, 2021 at 12:33 pm

      Hello - am I able to sub frozen butternut squash and regular flour? TIA!

      Reply
      • Min says

        June 04, 2021 at 1:51 pm

        AP flour absolutely. As for frozen butternut squash not sure as I haven't tried it myself but I imagine it would work just fine. Be sure to thaw completely. Let me know how it turns out if you do try!

        Reply
        • JK says

          June 15, 2021 at 1:41 am

          Hi, can I boil or steam the butternut squash instead?

          Reply
          • Min says

            June 19, 2021 at 7:10 pm

            Sure!

            Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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