Butternut Squash Pancakes

You always hear that breakfast is the most important meal of the day-for adults and especially for kids, but when you look at the breakfast aisle at the grocery store or even the freezer aisle it’s loaded with sugary options. I thought I’d come up with a healthy option for breakfast for adults and kids and one that was fast and easy.

It’s the Fall and the CSAs and Farmer’s Markets are booming with squash so I thought I’d incorporate Butternut Squash and sneak in all their great health benefits to my pancakes. Butternut squash is a great source of fiber, it provides significant amounts of potassium (good for bone health), vitamin B6 (good for nervous and immune systems function), folate and its a powerhouse of antioxidants. Since Fall also means an abundance of apples, I blended in some delicious apple sauce.

These pancakes come out a beautiful golden color. Instead of spreading on butter or drizzling syrup on top, try them with fresh fruit or yogurt. I make a big batch of these and freeze them. Whenever you want some, just take a few out and defrost them in the microwave and you have an easy school day breakfast or an easy way to start the weekend!


2 cups of Flour
1 tsp Baking Soda
2 tsp Pumpkin Pie Spice
2 cups of Pureed Butternut Squash (you can also substitute frozen pureed squash that has been defrosted)
1 cup of Apple Sauce (fresh or packaged)
1 Cup of Milk
2 Eggs


Combine flour, baking soda, and pumpkin pie spice in a large bowl. Sift together dry ingredients.

In another large bowl, add squash, apple sauce and milk. Beat eggs and add to wet mix. Gradually add dry mix to wet mix.

Over low to medium heat, heat a large skillet coated in nonstick spray. Pour 1/3 cup drops of batter into the skillet. Cook pancakes until bubbles appear on the surface and flip until other side is browned.

Serve with chopped apples and yogurt. Makes 12 pancakes.