Butternut Squash Pancakes

butternut squash pancakes www.redkitchenette.com

These Butternut Squash Pancakes Are:

  1. Healthy

  2. Fiber-Filled

  3. Loaded with Potassium and Vitamin B6

  4. Easy to Make

  5. Delicious

  6. Whole-Grain

  7. Good for Babies as young as 9 months

  8. Freezer-Friendly

  9. Kid-Approved


Butternut Squash Pancakes

Serves: Makes approx. 1 dozen


  1. 1 cup whole-wheat flour

  2. 2 teaspoons baking powder

  3. 2 teaspoons ground cinnamon

  4. ¼ teaspoon salt

  5. ½ cup milk

  6. 1 cup butternut squash puree* (See below for instructions)

  7. 1 egg

  8. 1 tablespoon canola oil

  9. 2-3 tablespoons pure maple syrup

  10. 1 teaspoon pure vanilla extract

  11. Canola oil or butter, for cooking

  12. Toppings: pure maple syrup, Greek yougrt, berries, jam, preserves, bananas or honey


  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

  2. In a large mixing bowl, sift together flour, baking powder, cinnamon and salt. In a separate bowl, whisk together milk, squash puree, egg, oil, maple syrup and vanilla. Slowly stir wet mixture into flour mixture.

  3. Heat a large skillet (non-stick or cast-iron) or griddle over medium heat; grease with butter or oil. Pour about ¼ cup of batter onto pan. Cook until you see a few bubbles on the surface of the pancake, about 1 to 2 minutes. Flip with a spatula and continue to cook until browned on the underside, about 1 to 2 minutes more. Transfer to a baking sheet (or platter), covering loosely with foil, and keep warm in oven. Continue with more oil/butter and remaining batter. Serve warm, with desired toppings.


* To make approx. 1 cup of butternut squash puree you will need a 1 pound squash. Peel and dice the squash and toss with 1-2 tablespoons olive oil. Roast on a parchment lined baking sheet on 425 for approx. 15 minutes, or until golden and fork tender. Remove from oven and puree in a small food processor until smooth.


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