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butternut squash pancakes in stack with blueberries and pecans

Butternut squash pancakes

Deliciously healthy pumpkin or butternut squash pancakes that are packed full of goodness. A great breakfast or brunch recipe that’s suitable for vegans and is a good option for babies and kids.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American, British, Vegan
Servings 10


  • 220 g spelt flour or use wholewheat or plain flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon or mixed spice
  • 1 tbsp ground flax seeds
  • 150 g butternut squash or pumpkin purée
  • 300 ml dairy free milk I used hemp milk
  • Sunflower or coconut oil for frying

To serve

  • Blueberries
  • Maple syrup
  • Yoghurt
  • Pecan nuts


  • Place 220g spelt flour, 1 tsp baking powder, 2 tsp ground cinnamon or mixed spice and 1 tbsp ground flax seeds into a large mixing bowl. Whisk together until well combined.
  • Add 150g butternut squash or pumpkin puree and 300ml milk and continue whisking until well combined.
  • Heat a little oil in a medium sized frying pan over a low-medium heat. Add a spoonful of the batter. Depending on the size of your frying pan you can make 2-3 pancakes at a time but don’t overcrowd the pan or you’ll find it difficult to turn them over.
  • Cook each pancake for 2-3 minutes - the key to success here is to cook each side slowly - don’t rush it or you’ll end up with burnt pancakes that aren’t cooked in the middle.
  • Turn over with a spatula and repeat on the other side. Keep warm in a low oven while you cook the rest of the batter.
  • Serve with your favourite pancake toppings. I like blueberries, maple syrup and pecan nuts but yoghurt or cinnamon syrup also work well. For babies serve as they are.
Keyword butternut squash pancakes
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