Butternut Squash Pancakes
- Prep 5m
- Cook 15m
- Easy
- American
This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated, making them a great, healthy snack.
Ingredients
Yield: Makes 8 pancakes
1 cup mashed roasted butternut squash, can also use pumpkin
2 eggs
1 cup milk, cow or plant-based
1 tsp vanilla extract
1 Tbsp maple syrup
1.5 tsp baking powder
1 tsp cinnamon
1 cup white whole wheat flour
Ingredients
Yield: Makes 8 pancakes
1 cup mashed roasted butternut squash, can also use pumpkin
2 eggs
1 cup milk, cow or plant-based
1 tsp vanilla extract
1 Tbsp maple syrup
1.5 tsp baking powder
1 tsp cinnamon
1 cup white whole wheat flour
Preparation
Step 1
Add the first 5 ingredients to a blender and blend until smooth. Add the remaining ingredients and pulse until just mixed.
Step 2
Alternatively, combine the squash, eggs, milk, syrup, and vanilla in a small bowl and mix well. Add the baking powder, cinnamon, and flour, and stir until just combined.
Step 3
Scoop the batter onto an oiled griddle or pan. Flip once.