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+ servings
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!
Course breakfast, snack, lunch
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Servings 8 pancakes
Calories 55kcal


  • 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


  • 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


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.


Calories: 55kcal | Carbohydrates: 8g | Protein: 3g | Sodium: 6mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1862IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg