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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!
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!
If you’re introducing solids, you might also enjoy my roundup of healthy baby pancakes, soft and nutrient-packed options perfect for babies and toddlers.
How to cook butternut squash perfectly!
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 egg 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
- 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
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 oat pancakes.
Serving Suggestions for babies
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.
And here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.
More baby breakfast ideas
- Spinach pancakes
- Vegetable baby oatmeal
- Chia puddings
- Baby Muffins
- Easy egg recipes
- Savory baked oatmeal with vegetables
- Korean vegetable pancakes
- Savory cheese pancakes
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
Butternut Squash Pancakes
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
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
How much canned pumpkin would you use?
I’m sure it will work. I would use the same amount. I also have a pumpkin oatmeal pancake recipe coming next week!
How much canned pumpkin would you use?
Can you use baby oatmea instead of rolled oats? Do rolled oats need to be grinded if used?
Yes you can use it and needs to be ground
Super easy and super delicious!
So glad to you enjoyed this!
Fluffy and moist! Delicious! thank you so much!
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?
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 😉
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!
Love all the seaonings and yay!! So glad you guys enjoyed this. Thank you 😉
Thanks for the recipe, any replacement for yogurt? My baby got dairy products allergy 🙁
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!
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.
Thanks for catching that! Yes! Just updated ;).
Hi! I was wondering if I could omit the oats? I ran out of them so wondering if it’ll still work without them? Thanks!
You will need to replace with flour!
Hello – am I able to sub frozen butternut squash and regular flour? TIA!
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!
Hi, can I boil or steam the butternut squash instead?
Sure!