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 and also make a great, healthy snack!
Ingredients
- 1 cup mashed roasted butternut squash
- 1.5 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 2/3 cup white whole wheat flour
Servings: pancakes
Instructions
- Option 1: Add all ingredients to a blender and blend until smooth.
- Option 2: Combine squash, eggs and vanilla in a small bowl and mix well. Add baking powder, cinnamon and flour and stir until just combined. Scoop onto a greased griddle or pan. Flip when bubbly.
Recipe Notes
TIP: A blender makes a smoother batter. If not using a blender, be sure the squash is very well roasted, soft and mash well before starting. Smaller pancakes work much better than larger ones for this recipe.
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