Butternut Squash Pancakes



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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 complementary 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 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. Try my recipe to make homemade butternut squash puree – it’s easy!
  • 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 Recipes

Be sure to check out all of the butternut squash recipes here on EBF!

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4.25 from 12 votes

Butternut Squash Pancakes

These butternut squash pancakes are delicious topped with yogurt, nut butter and granola. One serving packs over 20 grams of protein!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 -3 pancakes


  • 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


  • 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.


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: butternut squash pancakes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating


  1. Great idea adding butternut squash to your pancakes! I always think to use pumpkin, but never would have thought to do this on my own.

    Butternut squash fries are amazing – they’re one of my favourite winter sides!!!

  2. What a lovely recipe, thanks for sharing 🙂 It’s giving me some ideas to experiment with Butternut in the future 🙂 I love Butternut in the fall ~ Love, Leanne

  3. Ummm, well now I HAVE to follow you on pinterest. Done and done. I LOVE healthy fall recipes!!!!

  4. Yum! I’m going to try these! 🙂 It’s been soooo cold here too in the mornings.. but I just can’t seem to break my yogurt bowl streak haha

  5. Sounds and looks delicious Brittany. My kind of pancake! I already made pumpkin pancakes over the weekend.

    I love fall so much too! Yay-it is only just beginning!

  6. I had a butternut squash sitting on my counter for at least a month until it finally just needed to be tossed 🙁 Now the next time I buy one I’ll know what to do with it!!

  7. These pancakes look amazing!! I love that you used butternut squash instead of pumpkin, too! I just made my way over to Pinterest now to follow all of your boards 🙂

  8. Your pictures are always stunning! I can’t wait to make these! I might just have pancakes for dinner:)

  9. 5 stars
    Looks amazing, Britt! I just started dabbling into protein powders last week so I’m going to try this one!
    SO excited to see you this week.

  10. 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!

  11. 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

    1. 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.