Recipe

This post may contain affiliate links. Read our disclosure policy here.

Use this recipe to make delicious butternut squash pancakes in the blender, which have 10g of protein per serving.

These butternut squash pancakes are easy to make and taste pretty incredible.

small stack of fall pancakes topped with nuts

Butternut Squash Pancakes with Oat Flour

I first made this recipe for butternut squash pancakes with oat flour when I had extra roasted butternut squash from dinner. This recipe swaps pureed squash for the canned pumpkin in my healthy pumpkin pancakes recipe.

Ingredients

The ingredients and amounts are listed in the recipe card. Here is why each is needed:

Milk: dairy or dairy-free milk will work.
Eggs: they’ll bind the ingredients and help the pancakes hold together. Using an egg replacer will often yield moist pancakes that can feel undercooked.
Butternut squash: you’ll need ½ cup of pureed squash.
Oats: I recommend using old-fashioned rolled oats for this recipe. If you use quick-cooking oats, add an additional 2 tablespoons to thicken up the batter.
Baking powder: gives these a fluffy texture.
Salt: to enhance the other flavors.
Brown sugar: just a little adds a touch of sweetness that pairs great with the squash flavors.
Cinnamon: gives these a hint of fall.

Using Butternut Squash Purée (Baby Food or Canned)

Both will work for these pancakes. Baby food purée is thinner, so you'll need to add a bit more oats to thicken the batter. Canned purée, although harder to find, has a thicker texture similar to pumpkin purée and works great as written.

How to Make Butternut Squash Pancakes

The blender helps create a seamless and smooth batter. Here is what to look out for in the steps:

Make the butternut squash puree first by cooking the butternut squash cubes, steaming them in the microwave, roasting, or boiling. Then blend them until smooth. Let this 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 before cooking so the oats can absorb the liquid fully. This ensures the batter cooks evenly.
Cook the pancakes on a greased non-stick surface over medium heat for 2 minutes per side, flipping them once. Use the back of a spoon to spread the batter out lightly, allowing the middles to cook through.
Serve them warm and top them with your favorite toppings, like chopped nuts, brown sugar syrup, or even cinnamon syrup for an extra festive stack.

Other Fall Pancake Recipes

Try these and then come back for my pecan pancakes, these sweet potato pancakes, or the lightly sweet banana pumpkin pancakes recipe.

Butternut Squash Pancakes with Oats

butternut squash pancakes topped with nuts and syrup

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

Use this recipe to make delicious butternut squash pancakes in the blender, which have 10g of protein per serving.

5 from 5 votes

Print Pin

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.