These butternut squash protein pancakes are delicious topped with yogurt, nut butter and granola. One serving packs over 20 grams of protein!

As you know, I’m a big fan of vegetables. I love eating them raw, roasted, as the star of recipes and hidden in some unlikely recipes. These pancakes feature one of my favorite winter squashes – butternut.

I decided to experiment with my classic protein pancake recipe and made a variation with leftover roasted butternut squash I had in the fridge. I added two of my favorite complimentary flavors: pumpkin pie spice and cinnamon. The pancakes were so good I decided to have them again for breakfast today!

These pancakes are dense and hearty, which I liked. They’re also great if you don’t like bananas or if you want to cut back on your sugar consumption.

Cooking Butternut Squash

If you’ve never cooked this winter squash, don’t be intimated. Typically you’ll want to peel your squash. The easiest way I’ve found to do this it to chop off the top and bottom of the squash to create a stable base for your squash to sit. Carefully use a vegetable peeler (affiliate link) or knife to peel the skin off. I then like to cut the squash in half lengthwise to scoop out the seeds. Then you can cut the squash however you’d like and roast it like you would roast a sweet potato. For this recipe cubes are great, but I often slice it up to make baked butternut squash fries for a savory dinner side!

Ingredients in Butternut Squash Pancakes

• protein – egg whites and vanilla protein powder
• butternut squash – you can roast your own and mash it into a puree but canned works great too.
• ground flax seeds or chia seeds
• seasoning – pumpkin pie spice, cinnamon, powdered peanut butter, stevia
• unsweetened vanilla almond milk
• raisins – optional but highly recommended!

Butternut Squash Pancakes Recipe

In a small bowl, mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon and stevia until all of the powder ingredients are dissolved. If your butternut squash is a little chunky, you might want to use an immersion blender to make the mixture completely smooth. Spray a medium sized pan with cooking spray and heat to medium low. The lower heat is key to making sure the pancake cooks all the way through without burning.

Pour in the pancake batter and cook until bubbles form and the edges are crispy. You can make two-three smaller pancakes – I prefer to make smaller pancakes because it’s easier to flip them. Carefully flip your pancake(s) and cook until the pancake is done in the middle. It typically takes around 3 minutes per side.

These pancakes are tasty topped with maple syrup, peanut butter, yogurt and/or granola. You can do all four toppings or just pick and choose your favorites!

Need More Healthy Pancake Recipes? Try These!

• Chocolate Chip Banana Protein Pancakes
• Healthy Apple Pancakes
• Blueberry Protein Pancakes
• Coconut Flour Pancakes
• Peanut Flour Pancakes

If you try these butternut squash pancakes, please be sure to leave a comment and star rating below letting me know how they turn out! Your feedback is super helpful for the EBF team and other EBF readers.

Butternut Squash Pancakes

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★★★★★

5 from 2 reviews

• Author: Brittany Mullins
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2-3 pancakes
• Diet: Vegetarian

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Description

These butternut squash pancakes are delicious topped with yogurt, nut butter and granola. One serving packs over 20 grams of protein!

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Ingredients

• 1/4 cup egg whites
• 1 scoop vanilla protein powder
• 1/4 cup mashed butternut squash (canned works too)
• 1 teaspoon ground flaxseed or chia seeds
• 1/4 teaspoon pumpkin pie spice
• pinch of ground cinnamon
• 2–3 drops of liquid stevia
• toppings: drippy natural peanut butter*, granola, yogurt and/or maple syrup

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Instructions

1. In a small bowl mix together the egg whites, protein powder, squash, flaxseed, pumpkin pie spice, cinnamon and stevia until all the powder is dissolved. If your butternut squash is chunky you might want to blend it with an immersion blender to make it smooth.
2. Spray a medium sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancakes don’t burn.
3. Pour pancake batter into the pan, making 3-4 pancakes. You might need to cook these in batches, depending on the size of your pan. Cook until little bubbles form (about 3-4 minutes). Carefully flip each pancake over to the other side.
4. Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
5. Place pancakes on a plate, top with a drizzle with peanut butter, yogurt, granola and/or maple syrup.

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Notes

• Instead of regular peanut butter, you can also use PB2 or peanut butter powder mixed with non-dairy milk to make a lower calorie peanut butter topping.

• Category: Breakfast
• Method: Stove-top
• Cuisine: American

Nutrition

• Serving Size: 1 (2-3 pancakes)
• Calories: 236
• Sugar: 17g
• Sodium: 176mg
• Fat: 3g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 22g

Keywords: butternut squash pancakes