Butternut Squash Pancakes

In Breakfast, Make-ahead by Frances Largeman-Roth


Prep Time: 20 mins | Cook Time: 10 min

Hey squash lovers! You need to try this. As a traditional pancake lover, I’ll admit that I wasn’t quite sure about these gluten-free, butternut pancakes, but they are SO good! They combine this beta-carotene packed superfood with cinnamon and pure maple syrup, for a light and fluffy pancake that is a gorgeous addition to any fall breakfast or brunch. And you can quickly make the batter in your blender in the evening, and keep it in the fridge until morning.  While we’re drooling over how pretty they look, just a reminder that you want to add more immune-boosting beta-carotene to your diet during cold & flu season, which is now through spring, so get on it!

PS: These are really good post-run.


  • 1 cup cubed, steamed butternut squash 
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 11/2 teaspoons baking powder
  • 1 tablespoon unsalted butter or ghee, plus more for the pan (use coconut oil for a vegan version)
  • 2 tablespoons pure maple syrup, plus more for serving
  • pinch of sea salt
  • 1 cup almond flour
  • 1/4 cup chopped walnuts


  1. Combine all of the ingredients, except walnuts, in a blender until smooth. 
  2. Heat a large, buttered skillet over medium-high heat. Scoop out 1/4 cup of the batter and pour into the skillet. Repeat with remaining batter, leaving an inch between pancakes. Cook until the edges look dry, then flip pancakes and cook for about 1 minute more. 
  3. Enjoy hot pancakes with a drizzle of maple syrup and garnish with walnuts. Enjoy!