Savory Butternut Squash Pancakes Recipe -
Savory Butternut Squash Pancakes Recipe
  • READY IN 35 mins

Savory Butternut Squash Pancakes

Recipe by  

"This is a breakfast alternative and can be served with omelets and/or breakfast meat. They are not meant to be sweet, although the squash has it's own sweetness. The dried shallots add a subtle background flavor and are not at all obvious. No one will have a clue that they are eating squash, so it's a good way to get nutrients into those picky eaters. If desired, you could serve them with maple syrup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
  2. Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
  3. Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
  4. Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.
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  • Cook's Note:
  • To prepare butternut squash, cut a large squash in half lengthwise, brush cut side lightly with olive oil, place cut side down on a rimmed baking sheet, bake at 350 degrees for 40 minutes. Let cool and scoop out all flesh, discarding the shells. This is best done the night before, or do in advance and freeze. Measure 2 cups and reserve any remaining for a future use. Or buy frozen, cooked squash.

Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2013

This recipe is well received in this house. The only problem I had was the darkening of the outer crust, probably due to the sugar content of the squash. Aside from that, it is a very good recipe for us sugar sensitive people or thiose that just want something a little different for breakfast. I ate two 1/4 cup servings and felt satisfied with the ammount as opposed to eating two same size pancakes that give me an over stuffed feeling. This recipe is five stars for flavor.

Most Helpful Critical Review
Jun 19, 2013

I had already cooked a squash for dinner when the kids begged for pancakes, so here is where I landed in my search for a compromise. I followed the lead of another reviewer and doubled the quantity of everything but squash. Sadly, they were way too salty! I had no nutmeg so used pumpkin pie spice with good results. Instead of frying in oil, I made them on my electric griddle. With milk added to thin the batter, the 1/4 cup of batter made nice thin pancakes that tasted like pumpkin pie. They cook a little slower than standard pancakes, but provided a tasty solution to my dinner dilemma. I will make these again, with adjustments.


9 Ratings

Dec 13, 2012

These were OK as written. However, with a few tweaks I think they could be excellent! The batter was way too thick for pancakes and did not cook evenly, mostly because of the squash. (In fact, I think these would make great dinner cakes as written, maybe over some kind of black bean/sweet corn bed.) I would cut the amount of squash in half for pancakes. I would also add some sugar to the batter, maybe a few tablespoons. The author says they are not meant to be sweet, but I think a little sweetness would improve them a lot as pancakes. I was quite surprised the recipe did not call for milk. I might add some milk (maybe 2 tbsp or so) if the batter is still too thick. I'm looking forward to trying these again, as I always have way too much butternut squash leftover!

Dec 18, 2014

What looks like a great idea does not really taste great. It was sweet and salty at the same time and did not taste great for me.

Nov 15, 2014

After reading other reviews, I halved the amount of squash and used 1 T of fresh shallots instead of dried. I also omitted the currants (didn't have any) and topping (too lazy to make it). I thinned the batter with approx 1/4 C water. I really liked these. The topping and/or currants may be the difference between 4 and 5 stars. When I make them again, I'll add the toppings/currants and re-rate.

Feb 05, 2014

I made these last night and I must say they were absolutely delicious! I did not use the shallots, I used dried cranberries instead (love cranberries) and would use just a tad less cinnamon and nutmeg ( I didn't have fresh nutmeg). Would definitely make them again. i tried posting my picture but it didn't add. YUM YUM

Jan 28, 2014

I thought I was pretty good! I didn't have any dried currents or shallots but I think I still tasted good. At least my 14 month old loved it!

Jul 04, 2013

I used shredded yellow squash that was leftover from my garden, instead of the mashed butternut squash. This worked fine, but I added a little honey to the mixture since yellow is not as sweet as butternut. I also used Greek yogurt instead of sour cream.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 1037 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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