Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!
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Ever have one of those panic moments when you realize you forgot to take the chicken out to thaw for dinner…at 3pm?
Despite the real food blogger status, the chaos that go along with 3 little ones in the house still leaves me with the title “busy mom” at the end of the day! And with that includes forgetting about dinner occasionally!
These little pancakes were born on one such occasion and, much to my delight, have become one of our family favorite pancake recipes!
If you happen to have a bit of leftover squash from dinner, or from that can of pumpkin you were using for your pie or latte, you can whip these quick little pancakes up for breakfast…or breakfast for dinner! The batter takes just minutes to blend, and they cook super fast alongside a pan of fried eggs.
These butternut squash pancakes are super soft and light in texture, feeling just like a “typical” pancake!
But with powerhouse ingredients like mineral rich squash, and coconut flour loaded with fiber and fat, you can feel good about serving these even to the littlest of kids around the table. Perfectly safe for babies over the age of 1, these grain free pancakes are a fun way to included everyone at the table in a nutrient dense, nourishing breakfast.
(For more real food meal ideas for babies, you can check out my newest cookbook, Nourished Beginnings Baby Food!)
Real Food Pancake Topping Suggestions!
- For my babies over 1 and toddlers, I tend to serve a pancake with coconut butter and leave it at that. The mild sweetness of the coconut is practically like frosting to such young taste palates, and I like to keep it that way as long as I can! In fact, my 7 year old still eats her pancakes this way most of the time.
- Butter and a drizzle of pure maple syrup or raw honey
- Coconut butter and jam
- Nut or seed butter and raw honey
Pancake Serving Suggestions and Freezing Methods
- I tend to serve our pancakes with fried eggs on the side and raw milk or coconut milk to drink to round it all out.
- Pastured bacon or sausage works great too!
- For on the go, or packing a “breakfast for lunch” in the lunchbox, you can pack the pancakes sandwiched together with the topping suggestions above, along with hard boiled eggs!
- These pancakes freeze so nice and thaw out just as soft. I freeze pancakes flat in freezer bags and pull them out as needed. I use a toaster or warm pan to thaw them out and warm them up.
- In a medium sized mixing bowl, blend the squash, eggs, syrup, and vanilla for 1 minute.
- Add the rest of the ingredients and blend for another minute or two.
- Scoop the batter onto a very hot griddle that has been greased with avocado oil, cococut oi, or butter (I use a ¼ cup measuring cup filled about ¾ of the way to scoop the batter), and cook for 1-2 minutes, or until the batter starts to bubble. Flip the pancake and cook for another minute on the other side.
More real food recipes you might like ::
- Gluten Free Waffles & Non Toxic Waffle Maker Choices
- Gluten Free Apple Cinnamon Baked Oatmeal
- Spinach & Sausage Egg Muffins
- The Ultimate Breakfast Cookie