Butternut Squash Pancakes

DF GF VG

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.

Stack of butternut squash pancakes topped with peanut butter, maple syrup, granola, and yogurt. A slice is taken out of the stack and a fork is resting on the plate.

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.

Stack of butternut squash pancakes topped with peanut butter, maple syrup, granola, and yogurt.

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 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

How to Make These Pancakes

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!

Stack of butternut squash pancakes topped with peanut butter, maple syrup, granola, and yogurt.

More Healthy Pancake Recipes

Butternut Squash Pancakes

5 from 6 votes
These butternut squash pancakes are delicious topped with yogurt, nut butter and granola. One serving packs over 20 grams of protein!
Stack of butternut squash pancakes topped with peanut butter, maple syrup, granola, and yogurt. A bite is cut out of the stack of pancakes and a gold fork is sitting next to the stack.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 -3 pancakes

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
  • Place pancakes on a plate, top with a drizzle with peanut butter, yogurt, granola and/or maple syrup.

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.

Nutrition

Serving: 1(2-3 pancakes) Calories: 236kcal Carbohydrates: 32g Protein: 22g Fat: 3g Sodium: 176mg Fiber: 3g Sugar: 17g
Course: Breakfast
Cuisine: American
Keyword: butternut squash pancakes

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    31 comments
    1. Jody
      May 27, 2021 AT 5:28 pm

      Is there a substitute for the protein powder or can it just be left out without replacing?

      1. Brittany Mullins
        May 27, 2021 AT 5:43 pm

        I haven’t tried these pancakes without protein powder, so I’m not entirely sure. You’d probably want to use some flour instead of the protein powder otherwise the pancakes might turn out too liquidy. Let me know if you try them and how they turn out.

    2. CounselorChick
      September 24, 2020 AT 12:06 am

      5 stars
      I really dislike the taste of stevia. Might I just use maple syrup? If so, how much do your recommend? TIA

      1. Brittany Mullins
        September 24, 2020 AT 1:49 pm

        Totally! I would do 1/2 Tablespoon of maple syrup.

        1. CounselorChick
          September 25, 2020 AT 2:16 am

          5 stars
          Thank you!

    3. Perry
      June 18, 2020 AT 8:08 pm

      Very interesting recipe. I was just reading about the Iriquois Three Sister legend of squash. Corn, and beans.looked up nutrition of butternut squash and found your recipe. Great idea on vanilla protein powder instead of sugar. Butternut having a natural amount as well. I am looking forward to trying to grow the three sisters and put your recipe to the test when butternut squash is available in markets. Thanks for presenting recipe

    4. toby
      December 26, 2013 AT 9:56 am

      Hi
      thanks for the recipes! Good quality food yum!

    5. Lisa-B
      September 17, 2012 AT 5:08 pm

      5 stars
      Today was the first day that it started to feel like Fall, which inspired me to make these for breakfast (I also had rec’d my powdered peanut butter order). These are absolutely delicious, and I will be eating them well into Spring! Your recipes continue to be a steady hit in our house!

Parchment paper lined with protein balls.

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