Throughout fall and winter, I’m given a lot of pumpkins and squashes, particularly butternut. So, I’m always looking for new ways to cook and enjoy them.
They are perfect for creamy soups, for roasting as a side dish, and, obviously, for butternut squash pancakes!Jump to Recipe
This year I got into the habit of roasting butternut squash to make my own puree, and I can’t seem to stop making it.
I roast the squash with butter, honey, pumpkin spice seasoning and a pinch of salt. Here’s the recipe, if you want to check it out!
So, one of these days, I happened to have some of this puree in my fridge and decided to try to make some pancakes. I came up with this easy recipe for fluffy and thick pancakes, that are not too sweet and have that cozy fall feeling. And let me tell you, I immediately added them to my list of “things I want to have with tea by the fireplace”.
Since they’re not too sweet, I love them with some honey drizzled on top! They’re also delicious sprinkled with a mix of powdered sugar and cinnamon, although, if I’m having them for breakfast, I’ll just eat them plain.
And I prefer to eat them warm! If I’m not eating them right out of the pan, I heat them for 30 seconds in the microwave.
I like to go about the ingredients in a particular order, from wet to dry, but you should easily get away with dumping everything in a large bowl and just mixing until combined.
OTHER ROASTED BUTTERNUT SQUASH RECIPES YOU MAY LIKE
- Roasted Butternut Squash Puree
- Roasted Butternut Squash Waffles
- Roasted Butternut Squash Crumble Bars
- Butternut Squash & Pumpkin Spice Pie
- Roasted Butternut & Chocolate Chunk Cookies
I hope you give this recipe a try! Share your creations with me on Instagram @beetherush_!
And don’t forget to check out the video I created for this recipe, so you can see how I make it! Find my YouTube channel here.
ROASTED BUTTERNUT SQUASH PANCAKESCourse: BreakfastDifficulty: Easy
Fluffy roasted butternut squash pancakes.
1 cup soy milk
2 tablespoons vegetable oil
2 tablespoons honey
1 cup oat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
- Lightly beat the eggs. Then, add 1 cup of soy milk, 2 tablespoons of vegetable oil, 2 tablespoons of honey, and 1 cup of butternut squash puree. Whisk them together.
- Add 1 cup of oat flour, 1 cup of all-purpose flour, 2 teaspoons of baking powder and 1/2 a teaspoon of cinnamon. Stir until combined.
- Heat a non-stick griddle or frying pan over medium high heat. You may lightly oil it, but I usually don’t.
- Scoop the batter onto the griddle. I use 1/4 cup for each pancake.
- When the top of the pancakes starts bubbling (about one and a half minutes), turn them over and let them cook for another minute.
Check out my YouTube Channel
I share my ovo lacto vegetarian recipes and my experiences traveling as a vegetarian. Also, I will probably try to show you my cats (sorry about that)! If you’re vegetarian, or curious about vegetarian food, consider subscribing.
ABOUT THE AUTHOR
Hi, I’m Sofia!
I love vegetarian food and traveling. Also, cats. Mostly cats. I hope you enjoy my recipes!