easy roasted butternut squash pancakes
| |

Easy Roasted Butternut Squash Pancakes

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
roasted butternut squash pancakes

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!

roasted butternut squash puree

I use it to make waffles, cookies, crumble bars, and many other delicious treats!

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.


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.


Recipe by Beet the RushCourse: BreakfastDifficulty: Easy


Prep time


Cooking time



Fluffy roasted butternut squash pancakes.


  • 2 eggs

  • 1 cup soy milk

  • 2 tablespoons vegetable oil

  • 2 tablespoons honey

  • 1 cup roasted butternut squash puree

  • 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.

Recipe Video


    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.


    Hi, I’m Sofia!

    I love vegetarian food and traveling. Also, cats. Mostly cats. I hope you enjoy my recipes!

    Roasted Butternut Squash Pancakes

    Roasted Butternut Squash pancakes

    Similar Posts

    One Comment

    Leave a Reply

    Your email address will not be published. Required fields are marked *