These butternut squash pancakes are what I make when I have leftover roasted squash from dinner and want to turn it into a delicious stack. They’re easy to make and have just enough sweetness to make them feel like a cozy fall breakfast.
Butternut Squash Pancakes with Oats
I first made these when I had extra roasted butternut squash left from dinner. Instead of using flour, I blend old-fashioned oats right into the batter, similar to how I make my pumpkin oatmeal pancakes. The squash adds moisture and a subtle sweetness without making the pancakes taste overly "squashy." It’s a great way to turn this fall veggie into a sweet breakfast recipe.
Ingredients
Milk (dairy or non-dairy) gives the batter the liquid it needs, and eggs bind everything together. Cooked butternut squash mashed into a pureé adds moisture, color, and mild sweetness. Old-fashioned oats blend directly into the batter and give the pancakes structure. Baking powder helps them rise, while salt brings out the other flavors. A little brown sugar adds sweetness, and cinnamon for warm flavor.
How to Make Butternut Squash Pancakes
- Make the butternut squash puree.
Cook the butternut squash cubes first, either in the microwave or roast them. Then, blend them until smooth. Let it cool down before making the batter. - Make the pancake batter in the blender.
This method helps break down the oats into the batter. The batter will be thick, don’t worry. - Wait 5 minutes.
This helps the oats absorb the liquid and ensures the first pancake is as good as the last. - Cook the pancakes.
On a greased non-stick surface for about 2 minutes per side. If needed, use the back of the spoon to spread it out. - Serve them warm.
Top them with chopped nuts, brown sugar syrup, or cinnamon syrup.
Laura’s Tips for Great Butternut Squash Pancakes
Absolutely! Measure out 1 cup, steam in the microwave for about 4 minutes until soft, then puree. You’ll need ½ cup of puree.
Can I use butternut squash purée?
Yes. Canned butternut squash purée has a thick consistency similar to pumpkin purée and works well in this recipe as written. You can blend cooked butternut squash in a blender, about ¾ cup. Baby food purée is thinner, and the batter will be a bit runnier/thinner. You can add 2 tablespoons extra oats.
Absolutely. Take about ¾ cup cooked butternut squash and a splash of water and blend it until smooth.
Yes. If using quick-cooking oats, add about 2 additional tablespoons because they behave differently once blended into the batter.
It’s supposed to be thick. Let it rest for 5 minutes so the oats fully absorb the liquid, then use the back of a spoon to gently spread each pancake on the griddle. This helps the centers cook through.
Once cooled, you can freeze leftover pancakes flat on a sheet pan, then transfer them to a freezer bag to keep frozen for up to 3 months. To enjoy, reheat them for 30 seconds in the microwave. 
Other Fall Pancake Recipes
Try these and then come back for my pumpkin pancakes, pecan pancakes, these sweet potato pancakes, or the lightly sweet banana pumpkin pancakes recipe.
Butternut Squash Pancakes with Oats
Ingredients
- ½ cup butternut squash pureé
- ¾ cup milk, any
- 2 eggs
- 2 cups old fashioned oats*
- 1 tablespoon baking powder, aluminum free
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Prep
- Steam, boil, or roast the cubed butternut squash. Once soft, blend them until smooth. Let this pureé cool down to room temperature before making the batter.
Make the pancake batter
- Add the ingredients in the blender in the order listed, with the liquid ingredients at the bottom and the oats on top. Blend for a full minute to create a thick yet smooth batter.
- Allow the batter to rest for 5 minutes before cooking. This lets the oats absorb all the moisture, ensuring the first pancake is just as good as the last.
Cook the pancakes
- Heat a non-stick griddle or large pan over medium. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of pancake batter onto the greased pan and use the back of a spoon to spread it out.
- Cook the pancakes for 2 minutes, until the edges begin to appear defined and bubbles form. Flip the pancakes over and cook for another 2 minutes. Avoid pressing down with the spatula and only flip once. If the middles feel wet but you had to flip them over, your heat was too hot. Rinse the pan under cool water to bring the temperature down and cook another batch.
Serve & Store
- Stack them high and top them with a little butter, syrup, and your favorite pancake toppings.
- Refrigerate leftover pancakes for up to 3 days or freeze them for up to 3 months inside a freezer bag. Reheat for 30 seconds to 1 minute in the microwave or toaster.
Notes
- You’ll need ½ cup of pureed squash, which is about 8 ounces by weight, or approx 1 ½ cups of cooked and steamed cubes.
- To use quick-cooking oats, add an additional 2 tablespoons to thicken up the batter.
- The texture of baby food butternut squash is much thinner than when blending cooked squash yourself, so you’ll need to add additional oats to the batter, about 2 tablespoons.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
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Lisa says
Wonderful recipe!
Heather says
Delicious butternut squash pancakes!
Rita says
Perfect butternut squash pancakes!! Easy recipe, fluffy and tasty pancakes, amazing!
Zara says
These were absolutely delicious! Will definitely be making them again.
Millie says
These butternut squash pancakes were incredible! Loved the oat flour too. The texture was incredible. We topped them with whipped cream and nuts.