Butternut Squash Pancakes

Is there anything better than a stack of fluffy and flavorful pancakes in a lazy autumn morning? For me, with weekend pancakes comes the association of a cozy and relaxing day. I want to make sure your pancakes are a total success, here are some simple tips:

  1. Mix the dry and liquid ingredients in separate bowls first. Why? this helps ensure even distribution of all ingredients and prevents over-mixing.

  2. Do not over mix! Too much mixing will result in flat, rubbery pancakes with no room for air bubbles.

  3. Let the batter rest. Resting the pancake batter does two things, first of all, it gives the flour time to hydrate and lumps to dissolve. While the batter is resting, the liquid helps release some of the starches and proteins in the flour that will give the pancakes lift without making them tough. Second, the leavening has time to evenly distribute throughout the batter, bubbles of air are ultimately responsible for puffing the pancakes as they cook.

Preparation time 5 min
Cooking time 1 hr
This recipe keeps for 5 days

Ingredients (4 servings)


  • 2 cup Oat flour (gluten-free, if needed)
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Ginger, powder
  • 1/4 tsp Nutmeg, ground
  • 1/2 tbsp Baking powder


  • 250 g Butternut squash, raw
  • 2 tbsp Apple cider vinegar
  • 1/2 cup Water
  • 2 tbsp Maple syrup
  • 1 tbsp Coconut oil

To serve

  • 4 tbsp Maple syrup

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  1. Roast the butternut squash
    To prepare the butternut squash, preheat the oven to 200C (400F) and line a baking sheet with parchment paper. Slice the butternut squash half lengthwise, scope out and toss the seeds. Place halves, cut side down onto the baking sheet. Roast for 45 - 65 minutes until fork tender. Remove from the oven and allow to cool for a couple of minutes.
  2. Mix the liquid ingredients
    Scoop out the flesh of the butternut squash and add it to the food processor along with the other liquid ingredients. Process until smooth.
  3. Combine the dry ingredients
    Combine all dry ingredients in a mixing bowl.
  4. Incorporate the liquid mixture
    Pour the liquid mixture into the dry mixture and gently whisk to combine. The key word here is gently!
  5. Let the batter rest for 5 - 10 minutes.
  6. To cook the pancakes, pour about 1/2 cup of batter onto a nonstick pan over medium heat.
  7. When the top begins to bubble, flip the pancake and cook until golden, around two minutes on each side.
  8. Serve warm with maple syrup. Enjoy!
  9. How to store
    Place leftovers in a zip lock bag or sealable container and store in the refrigerator for up to 5 days.

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One serving contains 382 calories, 9 grams of protein, 8 grams of fat, and 73 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.