November 23, 2025

Butternut Squash Breakfast Pancakes

Why I Made Butternut Squash Breakfast Pancakes

I’m on a mission to get more vegetables into my life—and not just the usual suspects. Lately, I’ve been challenging myself to pick up veggies I don’t eat often and try them in new ways. Enter the small butternut squash that sat on my counter for two solid weeks before I finally did something with it. The good news? It led to these delicious Butternut Squash Breakfast Pancakes, and now I’m wondering why I waited so long.

How to Roast a Butternut Squash for Pancakes

My twin sister Biz recently made a cozy butternut squash soup—check out her YouTube video if you need soup inspo! She shared a great tip: microwave the squash for 3–4 minutes before cutting. Total game changer. I sliced mine in half, scooped out the seeds, placed it cut-side down on a parchment-lined baking sheet, and roasted it at 400°F for 45–50 minutes. The result? Perfectly soft, caramelized squash ready for breakfast magic.

Originally, I used half of the roasted butternut squash in a savory bowl with my husband’s homemade chili and melted cheese. It was good, but wow—butternut squash is naturally sweet. After a few bites I knew I didn’t want to use the remaining half in another savory dish, so I started thinking about how it could shine in a healthy breakfast recipe. That’s when butternut squash pancakes popped into my head.

Eating from My Freezer & Pantry to Cut Food Waste

Another thing I’m working on right now is eating from my freezer and pantry, being more mindful of food waste, and resisting those quick (and expensive) grocery store runs. When I checked my fridge and realized I didn’t have any eggs, my first instinct was to grab my keys—but let’s be honest, I was not walking out of that store with only eggs. So I challenged myself to make Butternut Squash Breakfast Pancakes without them.

And guess what? This recipe didn’t need eggs at all!

I had two very ripe bananas that were begging to be used, so into the bowl they went along with the roasted butternut squash. The bananas helped bind the batter, added natural sweetness, and kept the texture fluffy and soft—perfect for a cozy fall-inspired breakfast.

These easy butternut squash pancakes feel indulgent, but they’re packed with nutrients, fiber, and real ingredients. Plus, they’re freezer-friendly, so future-me is thrilled.

Delicious Ways to Serve These Breakfast Pancakes

Whether you’re trying to add more vegetables to your morning routine, looking for a creative way to use leftover roasted squash, or just want a delicious twist on traditional pancakes, these Butternut Squash Breakfast Pancakes are worth making.

They’re warm, hearty, lightly sweet, and perfect with a drizzle of maple syrup, a dollop of yogurt, or even a sprinkle of pecans.

Next time you’ve got a butternut squash staring at you from the counter—don’t wait two weeks like I did. Roast it, get inspired, and make breakfast a little brighter.

Stay tuned—the full recipe is coming next!

1/2 small roasted butternut squash and 2 very ripe bananas

One tip if you are roasting the butternut squash and then making these pancakes, the squash needs to be completely cooled before assembling the batter.

Butternut Squash Breakfast Pancakes

Using leftover butternut squash - these pancakes came out so good!

Print Recipe

Prep Time 5

Cook Time 20

Course Breakfast

Cuisine American

Servings 12

Calories 103 kcal

Ingredients

1/2 small butternut squash roasted and cooled
1 tbsp olive oil
1 1/4 cup unsweetened almond milk
2 bananas very ripe
1 tbsp baking powder
1/2 cup Oikos vanilla yogurt (or yogurt of choice)
1 tsp. pumpkin pie spice
1 1/2 cups all purpose flour
1 tbsp walnuts chopped
3 tbsp dark chocolate chips

Instructions

In a large bowl, add the cooked butternut squash and banana. Mash togethter.
Add the rest of the wet ingredients, almond milk, olive oil, yogurt and nix well.
Add the baking powder and stir to combine.
Add the spices and flour. Using a spatula, mix gently making sure the flour gets incorporated.
Use 1/4 cup measuing cup for each pancake. I got 12 pancakes out of this recipe.

Notes

I love how using leftovers in my house - 1/2 cooked butternut squash and 2 bananas super ripe I was able to meal prep my breakfast for the next week!

After cooking these and letting then cool, I placed one layer in a gallon ziploc bag, place parchment paper on top and added a second layer of pancakes. Lay flat in the freezer.

For my breakfasts I will have 2 pancakes with fresh fruit and chicken breakfast sausage (like Amy Lu Foods brand).

Macros for each pancake:

103 calories

3.3 grams fat

17 carbs

4 grams protein

For my Weight Watcher Friends - Each pancake is 4 points

cooking pancakes on a griddle