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.
Paleo Butternut Squash Pancakes
Ingredients
- 1 cup cooked & pureed butternut squash
- 4 eggs
- 3 TB pure maple syrup or raw honey
- 1 tsp vanilla extract
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
Instructions
- 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 1/4 cup measuring cup filled about 3/4 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.
75 Comments
Yummy! I could go for a stack of these this morning. Such a nice flavor for this time of year.
These look delicious, Renee! I love baking with butternut!
I’ve been trying to find fun ways to use our excess of butternut squash. Love the recipe <3
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[…] PALEO BUTTERNUT SQUASH PANCAKES […]
These are some of the best paleo pancakes I’ve ever made. Thank you for this perfect recipe, it produced beautiful bouncy pancakes!
Hi Amy! That is so great – thanks for the feedback!
I just made these with some mash, roasted butternut squash I had leftover. As far as paleo pancakes go, these are very good. The only thing is that I needed to turn the griddle down on low/medium low and let them cook longer to get the middle done. Cooking them on high left raw batter in the middle. I’ll be making these again but will up the spice amount to get more flavor.
I’m curious why you tend to use tapioca flour instead of arrowroot starch?
Hi Amy! It’s more cost effective for us! Arrowroot is pretty expensive. You can equally swap it if you wish!
Have you ever looked into Azure Standard? Check them out online to see if there’s a drop site near you. That’s where we get our arrowroot for cheap 🙂
Thank you for the tip Amy!
These are the best butternut squash pancakes I’ve tried! Some of the best pancakes I’ve ever had. Over the past week, I’ve tried three different recipes, two were paleo and one was simply gluten free. These had a bit of crisp to them. They didn’t cook up like normal pancakes, there were no bubbles. But wholly cow were they delicious!
Depending on your tastes, I would add more spices to them. I added nutmeg and cardamom in addition to the cinnamon. But I could barely taste it. So I’ll be adding even more next time I make them.
Thank you for your feedback Anne!
[…] crackers or granola (which I usually replenish once a month or so), or getting breakfast cookies, pancakes, or bars like these chia honey bars into the freezer so breakfasts and snacks run […]
[…] Paleo Butternut Squash Pancakes […]
Has anyone tried to make waffles with this batter..lmk thanxs
[…] Paleo Butternut Squash Pancakes […]
Looks so yum! Have you tried making a big batch and freezing them? I’m thinking throw them in the toaster for quick morning breakfasts… I’m wondering mostly if the starch would hold up to the freezing.
They freeze up really great Kathie!
Hello! I make these pancakes for my toddler, and she loves them. I use whole wheat flour instead of tapioca flour. When I store the extra pancakes, however (some in the fridge and some in the freezer), they turn black around the edges (it seems to be where they are mostly exposed to air). I can’t figure out why, and have scoured the internet. It must be some sort of chemical reaction, as I don’t think they are undercooked and going bad in one day. Any ideas? Thank you!!!
Hi Chloe! I’m stumped too! I freeze these all the time and never have seen that happen! I’m sorry I’m not much help!
I made these with pumpkin puree this morning and AMAZING! I am curious (as I haven’t made them with Butternut Squash) would it explain why it was hard to drop on the griddle? I couldn’t get the nice pancake swarm and instead got a bit of a sticky, non-flowing batter. Taste was supreme but look was struggling. 🙂
Hi Amber! Yes it definitely could be because they drain the water from canned pumpkin – next time you could add a splash or 2 of milk or water if using canned again 🙂
Yes, that was the fix! Thank you.
May we substitute almond flour for tapioca flour? I’m in the middle of making them now, and will do so anyway.;) Let’s see!;)
Hi Joanie! Those 2 flours give similar softeness to baked goods – you probably will be fine I’m thinking – how did they turn out?
Opened up a random farmer’s market squash and discovered it was a spaghetti squash but thought–what the heck! Didn’t have coconut flour so I used almond flour instead (but a little extra because it doesn’t absorb moisture like coconut flour). Up’d the spices a ton since spaghetti squash is obviously not nearly as sweet as butternut. Loved it! (nice little lesson in substitutions…who would have thought that spaghetti squash could be used in pancakes!).
Wow! That is cool Karen! So good to know!
[…] Paleo Butternut Squash Pancakes […]
These pancakes are a definite keeper! They’re even more delicious with sage butter!
Great!
Needs salt added to recipe. Makes a world of difference.
I am So making these with the squash I am about to harvest in my garden!! Butternut perfection!
Awesome! Enjoy them!
Those pancakes look simply amazing! I want to take a big bite from here!
Delicious pancakes! Next time I make them probably will try only 2 tablespoons of maple syrup. They were plenty sweet for me as I like to top them with butter and honey or maple syrup when I eat them
I’m glad you enjoyed them Rhonda!
[…] Paleo Butternut Squash Pancakes from Raising Generation Nourished […]
These were absolutely phenomenal!!! For how easy they are, I can’t believe how incredible they turned out! I did add 1/2 tsp of cloves and a few shakes of ground ginger also. And I used canned pumpkin, because I have tons of that and couldn’t bear to give up my butternut squash leftovers. Lol Because I used the canned pumpkin, I added a little water to thin the batter a little per the suggestion in the comments. Also, since I didn’t see this anywhere, I just wanted to note that I wound up with 15 pancakes using the 1/4 cup measure cup filled about 3/4 full. So plenty left for freezing. Yay! Thank you so much for sharing this recipe!
I’m so glad you enjoyed them Melissa!
You mentioned it’s good for babies 1 year and up, any particular reason? I was set on making this for my little one but saw that comment.
Hi Krystal! It is because of the whole eggs – babies shouldn’t do egg whites until they are closer to age 1 🙂
[…] Paleo Butternut Squash Pancakes from Raising Generation Nourished […]
I feel like my pancakes aren’t cooking in the middle no matter howing I cook them and I am following the recipe to a T? It looks raw when I cut into it..help please!!!
That is such a bummer Lisa – I have never had that problem! What brand of coconut flour are you using?
This might be an odd question, but how do I know if it’s cooked? I feel as though the tapioca flour gives it a sticky texture that I might be mistaking for raw batter?? I cook it on low heat about 3 min each side and don’t know if I’m overdoing it. I give this to my little one so don’t want her to get sick.
These sound super easy, and I’m sure they’d be a great way to sneak squash into my kids meals!
What a great idea. Looks like the perfect, fluffy texture too!
What a great way to use pumpkin. I would have never thought so. Have to really try this.
Used a Hubbard Squash since that was on hand. Pancakes are delicious!
So glad you enjoyed them Michael! That is great that the hubbard squash worked too!
These are delicious! Thank you so much for such a beautiful, gluten free recipe!!
I’m glad you enjoyed them Jenny!
[…] Paleo Butternut Squash Pancakes […]
what could you serve these pancakes with??
We typically do fried eggs and/or sausage or bacon 🙂 If you mean toppings on the pancakes – you could do just plain since they are sweet enough – we like butter and raw honey or pure maple syrup 🙂
Hi, I was wondering if these can be made in a large batch, then frozen, and then reheated in the toaster for easy weekday breakfasts?
Hi Keena! Yes these batch up and freeze great!
Can I substitute arrowroot for tapioca flour?
Hi Vicky! Yes you can!
I just made these (or 1/4 of the recipe because I’m only one person) and they are actually to die for! The texture is light and fluffy just like a full gluten pancake! I’m SO thrilled!!
So glad you enjoyed them Irini!
Hi! I would like to know if we can use cassava flour instead of tapioca flour in this recipe? As cassava flour is the whole root and tapioca flour is just the starch… thanks for helping with this!
Hi Marie! Yes, that is correct. However the texture of the pancake will be very dry and dense with the cassava versus the tapioca. The tapioca starch lends softness that helps balance the coconut flour’s dryness. You could possibly take the coconut flour out and try all cassava flour, but you will definitely have to play around with the amount of flour used because cassava is very absorbent compared to tapioca and behaves differently in cooking than coconut flour. I hope that helps!
These pancakes are very good! I added more cinnamon to the recipe. I also used gluten free flour. I had a can of butter but squash so it made this super easy!
The 5 star rating comes with an *
I made these 2 times. The first time with some leftover mashed sweet potatoes and a paleo baking flour that’s a 3:2:1 ratio of almond, cassava and coconut flours. They were DELICIOUS!!!! But I cut a few corners and was certain the true recipe would be so much better. I used the most deliciously sweet butternut squash fresh from the CSA for the ‘real’ recipe – that I followed to a ‘t’. I found those pancakes to be rubbery and the sweet, delicious squash flavor was completely lost. I am wondering if the 2 minute mixing time had something to do with it? I did love how crispy the edges got :). Thanks so much for the recipe that I will certainly try again with the paleo baking mix and pumpkin!
I absolutely love these pancakes!! However, I get horrible calf cramps in both legs whenever I eat them. Does anyone happen to know why this happens?
I’ve had to cut the pancakes out of my diet because of the leg cramps but would love to be able to eat them again…I always looked forward to them.
Hi Renee, I would like to know the nutritional information for these delicious pancakes. Any chance you would have that as I am watching calories and sugars (pre-diabetes)
Also, I make these according to your recipe and they are perfect as is:)
Hi Sandie! I’m so glad you are enjoying them! I don’t have the nutritional info, but there are a lot of free nutrition counters on Google that you should be able to plug the recipe into and find out!
[…] Paleo Butternut Squash Pancakes […]
Hi Renee! I make a very similar pancake (more like a fritter or crepe) – eggs, winter squash, sea salt, fried up in ghee. Simple and delicious! But I’d love to add these to our rotation. I have the designs for health unflavored bone broth protein and also their whole body collagen if I wanted to add one or both of these to the recipe, how would you shift the ingredients, if at all? Thanks so much!
Hi Kim! I’d have to play around with that to know for sure! Bone broth protein will need more adjustment than a collagen – I’ve added a good 1/4 cup collagen to pancakes without any changes before so that should be a good start!
Ok, thanks Renee! I’ve always wanted to ask you about baking with the sprouted GF flours available from “To Your Health”. I have the buckwheat, millet, and quinoa and would love to use them bc I love that they are sprouted but I need recipes 🙂
I’ve never seen those Kim! Very cool! I’ll have to keep my eye out for them!