Hello, Thursday.
Most mornings I’ll eat a bowl of cereal, some oatmeal or a toasted bagel with cream cheese. It’s just easy and, let’s be honest, I wake up starving every morning and it’s all I can do to sprint to the kitchen and stuff my face with whatever I see first.
Last night though, I got to thinking. Breakfast is my very favorite meal of the day and I work from home. So why aren’t I spending more time making beautiful and creative breakfasts for myself? It’s odd, really.
So this morning, I made something extra delicious and it would be just cruel not to share.
Oh yeah, and it has squash in it! As if you are looking for another reason to cook some up today.
These pancakes epitomize fall and taste kinda like my cinnamon toast muffins. So, get your spices ready!
The secret key ingredient here is (obviously) butternut squash. But you have some options. You could totally use pumpkin instead or even mashed kabocha. Since I had extra on hand, I mashed my own but the canned stuff works just as well!
I think the secret to making rock star pancakes is barely mixing the batter and letting it rest for five minutes before cooking!
Not only did these taste delicious, but they kept me full and energized through an intense power yoga class this morning. I topped mine with banana, walnuts and maple syrup and they were perfect.
I can’t stop thinking about them!
Must.roast.more.squash.
Mmmmmmm. The only way this moment could possibly have been better was if there was bacon involved.
But isn’t that true for life in general?
Here’s zee recipe!
Whole Wheat Butternut Squash Pancakes
serves 2-3
1/2 cup + 2 T whole wheat flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 cup milk
1 egg
1 T melted butter
1/3 cup canned or roasted and mashed butternut squash (or pumpkin!)
In a large bowl, mix together the dry ingredients. In another bowl, combine the egg, melted butter, milk and squash. Mix well. Add wet to dry and fold together, being careful not to overmix the batter.
Let the batter rest five minutes.
Cook on a medium hot skillet and flip when the pancake has bubbles all over. Serve with warm maple syrup, banana, walnuts and…bacon. Or not.
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{ 74 comments… read them below or add one }
Mmmm….I’m totally making these this weekend. I have acorn squash, delicata squash, and butternut squash…maybe I’ll try a batch with each!
i just got a cute squash in my boston organics delivery and i think tonight shall be breakfast for dinner!
I would definitely add bacon!
Amazing!! I think the pumpkin usually overshadows the butternut squash during this time of year, so thanks for bringing it back in the spotlight!
YUMMMMMMM!!!!!!!!!
bacon makes everything better!
DROOLING! this sounds like the perfect breakfast…now i just gotta get the work from home thing down and i can make these every day!
Those look heavenly. I see a lot of baking in my near future!
Mmmm great photos… If it’s even possible that they taste better than they look…I’m sold!
Oh those look so good and a nice take on pumpkin pancakes.
Photo of the new hair please!
Where’s the picture of your new ‘do??? The pancakes look yummy!
Drool!! Looks so yummy and have been thinking of butternut squash all week and am buying some this week so will try this. Sounds fab!
this morning i had butternut squash oats, pancakes sound like a good step up!
I love pumpkin pancakes so I’m sure these taste delicious as well. They look like the perfect texture for me.
Well, if these taste like your muffins, I’m in. I just ate my last “Jenna muffin” two days ago and I’m going through sugar and butter withdrawl!
new haircut please!
eek! it’s coming! Promise promise!
I think youre on to something with the bacon!
These sound really yummy, I bet they would taste wonderful with sweet potatoes too.
Now I want those for dinner
omg these look awesome! my favorite part of fall is the amazing comfort foods…im talking about the cinnamon, pumpkin, and squash!!!! so good. i am definitely making these this weekend……maybe even tomorrow for a end of the week treat!!!!
Pancakes are awesome! But I never make them because to me they aren’t filling. That’s usually why I do oatmeal or high-fiber cereal in the morning. I’m the same way, I need to eat RIGHT away!
mmm… these look amazing!
Your photos make these pancakes look heavenly. I’ll be buying butternut squash at the store today!
OH Yumm! Breakfast can’t come soon enough! The husband’s gone tonight, and I am makin these for dinner!
Holy wow.
Totally marking this one down. I have acorn here now…i eat the skin too
Next – Muffins please?!!
Wow……just wow. Those look SO fantastic.
I’m kind of obsessed with squash right now too….I think the only vegetables I’ve eaten over the past week have been orange…as in squash, pumpkin, squash and squash. I actually never really ate squash before I started my blog…then I read about EVERYONE eating squash…so I decided to eat some too!
Thanks for feeding the squash addiction…
Sounds really tasty! I’ve never had squash in a pancake before. Looks amazing!
Oh yum. I don’t have squash on hand but I’m sure this would work for the sweet potato I have on hand.
oooh, I might just have to make this tomorrow morning! I have pumpkin just waiting to be used!!
Mannn, those look so good!
fantastic idea! must try soon.
Question: I know that baking POWDER already has the acidic ingredient in it, so sometimes recipes call for powder vs. soda. But why do some recipes call for both?
Both baking powder and baking soda are leaveners, and you’re right when you say that baking powder actually contains baking soda in it.
The reason why some recipes call for both is because here, the baking powder is really doing all the work and the small amount of baking soda in the recipe is just there to neutralize the acids in the recipe and add tenderness. Cause tender pancakes are good, ya know?
I love your food. Breakfast really should be a celebration with amazing foood, although sometimes a big bowl of cereal is just perfect
I might have to try a vegan version of these over the weekend (though with hokkaido/kabocha squash… I’m still trying to overcome my fear of the tough-skinned butternut squash) – they look absolutely delicious!
I can smell the goodness wafting in the air all the way down here in So Cal!
They look awesome and yes, I think letting most batters rest helps the flavors combine and everything just kinda working out better in the long run. Of course there are exceptions but yeah in general, I agree.
That looks amazing! Squash is everywhere here but I get tired of just plain ole roasting it. I’m in love with pancakes too so this would be a great way to sneak some veggies into my breakfast!
genius! this looks SO yummy!
… And you just gave me exactly what I need to do with a chunk of pumpkin (watery, squash-like Caribbean pumpkin) that’s seen better days! Too bad dinner is already made–I’d have these as dinner tonight if I could…
These look absolutely to die for! I want some!
I’m totally drooling! Breakfast is my favorite meal as well
Interesting trick, letting the batter stand. Pancakes are my fear food when it comes to cooking -I’ve had performance anxiety attacks over them, sadly, in the past…maybe this will ease the process!
Those pancakes look SO good! And you’re smart to make yourself a delicious, healthy breakfast …..or you’ll end up like me, leaving the house without eating breakfast, even though starving, take the kids to school and stopping for a maple donut and a Starbuck’s pumpkin spice Misto on the way home!
Butterbut squash is my favorite so I can only image the party your mouth had with these!! YUM!
Holy moly does this look amazing!
Oh maaaaan, my mouth is watering already. I’ll probably use pumpkin, I burned myself out of squash (use to eat SOOO MUCH of it)!
Wow, no words!!
Well except on. YUM!!!
oh yum! I made pumpkin pancakes over the weekend and they were also excellent.
Looks a lot like the pumpkin waffles I made yesterday! Yum!
I know how I’m using my butternut squash this weekend. Can’t wait.
yummmy, i want
This I must try! Thanks for sharing!
So making these the next time I’m home. I love winter squash!
Oh Jenna…I’m drooling! I’ve been on such a HUGE squash kick and since I really don’t like pumpkin I’m all about using the butternut or acorn variety for some fall edge to food…oh man, and pancakes + walnuts? Can it get any better?
I’m SO glad you posted this recipe! I’ve got so many sweet potatoes on hand and I’m assuming they can substitue the squash! Can’t wait to give it a shot!
Oh moist and deliciousness!! I have been dying to make pancakes but I’m out of maple syrup and Whole Foods is so far from my house that it has to be a ‘trip’ to go out there. haha
Seriously, stop making food that looks so good, hehe..I am dying over here; love love love these pancakes…adorable and such a fabulous Fall recipe!
I am running the Kansas City marathon on October 16. I always fantasize about refueling with pancakes, but never do as I just don’t feel like eating for a few hours, but I think this time I will have these FOR DINNER following the marathon. After the marathon, I will drink gatorade and then sleep.
These pancakes look absolutely AMAZING! I will be making these this weekend. Another post to bookmark
I just made these, and they are EXCELLENT! So, so moist. Mine were probably a bit TOO moist because I used 2/3 cup pumpkin (1/3 in place of the egg and butter). I also subbed spelt flour, and it worked brilliantly. Mmmm….now to restrain myself from eating the rest on the stove. But they are very filling!
Yummy! Just made ‘em with pumpkin for dinner… Very good, thanks for the recipe! =)
Hey Jenna,
I tried to make this for one person and, well, I don’t have your culinary prowess
. They were delicious, but lacking in structure. I think the biggest problem was leaving out the egg…anyway, was wondering how you would adjust this for a single serving?
Thanks,
Caroline
Yeah…it definitely won’t work without the egg! To tell you the truth, I always make the whole batch and just eat however many I want. This isn’t one of those recipes you can really split, unless you really split the egg by beating it a little beforehand and then cutting it in half (but that’s a lot of trouble and I highly recommend just making the whole batch). I’m so sorry it didn’t work for you!
Is it fall yet? I’m ready to make these.
I made this last weekend and they were so yummy. Thank Jenna! You’re becoming my new favorite blogger. This recipe was enough for me and one other person. It made 4 pancakes or could easily be made into 2 large pancakes. I served this with a hard boiled egg and some yogurt on the side because I like to eat a feast on weekend mornings. Yum!
OMG! These are soooo good! Was sitting here thinking about what I could do differently with my butternut squash and came across your recipe. I had to try them right away and I’m so glad I did! They are fantabulous! Thank you so much!
Oh my… I just stumbled upon this recipe and I can’t wait to try it out. I just bought a pumpkin yesterday so I may try it with pumpkin instead. Although I have to admit, I’m obsessed with butternut squash, so I may have to save this recipe for when I buy one. Or maybe I’ll just make it twice
I have leftover butternut squash puree that I need to use and it just came to me yesterday, “butternut squash pancakes” on saturday morning. I am so happy to have found this recipe! Looks right up my ally!
Cooked up these babies for the hubby, who eyed the butternut squash veeerrrry suspiciously when I told him I was making pancakes. In Aus we call this a butternut pumpkin, so I rapidly told him I was making “pumpkin pie pancakes” from the girl who gave us those amazing shrimp tacos. He totally bought it-and loved them!! Haha!
I have not made or eaten pancakes in a couple years because they are usually just made of mostly white flour, butter and sugar – but when i saw your recipe i just had to try! they turned out so delicious – i had to add my 1/2 cup of (almond) milk to my food processor while pureeing the butternut squash…
my family wants me to make these again sunday! i think it will become a new sunday tradition! thanks for the healthy + delish recipe!
I made these tonight with pumpkin! Instead of WW flour, I used 75% unbleached regular and 25% flaxmeal, and instead of egg, I used banana (out of eggs…whoops!). Served with agave and homemade vanilla almond butter. YUM.
Hi Jenna
I am OBSESSED with butternut squash!! I actually roast a small amount and eat it every night on the side of whatever else I am eating. I am totally going to make these and like that there is no sugar. I assume they are sweet enough with the roasted squash and spices and don’t need any additional sugar. Is that true? Thanks! Lori
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