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Home » Breakfast and Brunch

Carrot and Butternut Squash Pancakes

Modified: Sep 22, 2022 · Published: Jun 2, 2022 · by Ramona

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Oh, these carrot and butternut squash pancakes are my absolute top favourite treat, they taste beyond and above any pancake you've ever had, not to mention the texture, is so great!

Butternut squash pancakes on white tray with the blue dream with two serving dishes, one with jam, one with yoghurt and chia seeds sprinkled over

These carrot, apple and butternut squash pancakes are not the regular pancakes you'd think of.

Many times, I chose not to add any sugar and they are so perfect as you may top them with whatever sweet topping you like. See below a list of possible toppings.

They might sound savory at first, but they are not. The sweetness from the apple, carrot, and cinnamon makes them perfectly sweet for me.

If you are looking for a butternut squash breakfast recipe, this is exactly what you are looking for. The perfect breakfast or brunch punch. So good!

My dear friend Urara who has had them is waiting for this recipe to be published so she can make these carrot cake pancakes (as I also like to call them) - she absolutely loved them.

This was inspired by my ricotta pancakes recipe and these simple everyday pancakes or these Mango Pancakes (Hong Kong style)

Jump to:
  • Ingredients used in this recipe
  • How to make carrot and butternut squash pancakes
  • Substitutions
  • Topping ideas
  • FAQs
  • Top tip
  • More recipes with butternut squash
  • Delicious Butternut squash pancakes

These American-style pancakes are one of those versatile pancake recipes which you can continuously add new ingredients and make a super healthy breakfast or brunch. Yes, butternut squash for breakfast, why not?

Ingredients used in this recipe

There are quite a few ingredients that I have used in this recipe but honestly, it is to die for and truly nutritious.

Carrot, apple and butternut squash pancakes ingredients
  • flour - I always tend to get a better type so I use wholegrain or spelt mostly.
  • kefir - for some extra goodness
  • carrot - this will need to be grated on a small grater
  • butternut squash - finely grated as well
  • apple - finely grated
  • walnuts - toasted and chopped
  • chia seeds - use flax if chia isn't an option
  • egg
  • vanilla
  • soda bicarbonate 
  • cider vinegar
  • ginger - freshly and finely grated
  • nutmeg
  • cinnamon powder
  • salt - use kosher or pink Himalayan
  • olive oil, butter, or coconut oil used for greasing the pan
  • brown sugar or honey, maple syrup

See the full recipe card below for quantities.

How to make carrot and butternut squash pancakes

Here are some shots showing some steps. Truthfully, this is a very simple-to-make pancake recipe that will be ready in a jiffy.

Mixed ingredients to make butternut squash pancakes

1. Mix the dry/solid ingredients like flour, carrot, apple, butternut squash, chia seeds, walnuts, soda bicarbonate, ginger, nutmeg and cinnamon powder.

Batter for butternut squash pancake ready to go to pan in a glass bowl with wooden spatula tucked in

2. Then add the liquid ingredients, vanilla, cider vinegar, kefir and the egg. Mix into a batter and allow it to rest.

3. Pan-cook the butternut squash pancakes over a medium fire in a non-stick pan and serve warm with the toppings you like. See the notes below for some exquisite and delicious topping ideas.

Carrot, apple and butternut squash pancakes batter in a grey pan being cooked
Pancakes in the process of being pan-cooked

Hint: Remember to allow the batter to rest for at least 15-20 min so that the soda bicarbonate will do its wonders.

Substitutions

  • Spelt Flour - instead of spelt flour, you can use regular white flour or a gluten-free one for a gluten-free pancake recipe option. I also use oatmeal flour mixed with rolled oats in a 50:50 ratio. This latter option makes these pancakes even healthier.
  • Butternut Squash - Use courgette /zucchini if you do not have or like butternut squash. Beets are a great option too that adds to the sweetness if you choose to add no sugar like I make these many times.
  • Vegan butternut squash option - substitute the egg with an extra tablespoon of chia seeds soaked in plant-based milk, and replace the buttermilk and kefir with soya milk/yogurt, almond milk, or coconut milk

Topping ideas

There are so many toppings you can use for these pancakes, all depending on everyone's taste buds but here are some ideas

  • Nutella ( I am starting with this but it is not my favorite option) - this will please kids so much and will help mask the vegetables so well;
  • Pineapple and rum - of yes, such a grown-up option 😉 just like in this ricotta pancake recipe;
  • Honey mixed with more cinnamon and some lemon juice;
  • Greek yogurt and fruits with a nice drizzle of honey (our favorite option);
  • Any homemade jam like this homemade quince jam - oh to die for;
  • Quail eggs and bacon - for a savory pancake option with a drizzle of honey

FAQs

How to store leftover pancakes?

If you only have any leftover pancakes, store those in the refrigerator for later in an airtight container or in a bowl covered hermetically with cling film to avoid. See how to reheat these pancakes below.

Can I freeze butternut squash pancakes?

Yes, yes, yes. These carrot and butternut squash pancakes can be frozen and reheated in a pan over medium heat.
I do not recommend freezing the batter but rather, freezing the pancakes ready-cooked in an airtight container with some parchment paper in between them to avoid sticking.
Reheating these pancakes in the air fryer
Oh yes, this works really well too. Reheat for about 6-8 min turning them over once at mid-time.

Can I make the pancake batter the night before?

You certainly can prepare the batter the night before and store it in the refrigerator till the morning. Ideal for when you go to work or on busy mornings. They will be a heck of some puffy little pancakes! - Mmmmm.

Do I need to cook the butternut squash for this recipe?

No. This is not necessary. Just grate the raw butternut squash on a small gather and that will be just perfect. In fact, it is a lot better since the mash will make them quite wet and even stodgy quite easily if the flour proportion isn't right.

Can I taste the butternut squash?


No, not at all, The vanilla, cinnamon, aroma from the apple, and sweetness from the carrot and ginger mask the butternut squash taste entirely so, feel free to offer a pancake to the most butternut squash despiser ;-).
A great idea to include some veggies on the kids' menu.

Can I make these pancakes in the waffle iron?

Absolutely yes! They will look very pretty indeed.

Birds eye view of butternut squash pancakes sprinkled with almonds, almond flour, pumpkin seeds, goji berries and two small serving dishes with cherry jam and yogurt and chia seeds on a white metallic tray

Top tip

If you intend to freeze these pancakes, cook them only slightly to leave room for extra cooking without them getting too dry.

More recipes with butternut squash

  • Birds-eye-view of four roasted curried butternut squash on a rectangular white tray
    Roasted Curried Butternut Squash
  • Beef casserole in an oval orange cast iron dish
    Beef Casserole
  • A bowl of chicken soup, a comfort food for all seasons, especially winter.
    Winter Warming Chicken Soup
  • A white bowl of chunky lentils, chorizo and sun-dried tomatoes, ready to go.
    Lentils, Chorizo And Sun-Dried Tomatoes
  • Roasted curried butternut squash curry
  • Creamy Roasted Apple And Pumpkin Soup
  • Butternut Squash and Chickpea Curry
  • Roasted Veggies And Feta Whole Meal Couscous

Let me know what you think of this recipe.

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!

Butternut squash pancakes on white tray with the blue dream with two serving dishes, one with jam, one with yoghurt and chia seeds sprinkled over

Delicious Butternut squash pancakes

Fluffy, healthy carrot and butternut squash pancakes made with delicious spices. These pancakes are naturally sweetened and packed with yummy mix-ins like fresh ginger, walnuts and chia seeds. Top with yoghurt and a drizzle of maple syrup or honey for a wonderfully cosy breakfast!
5 from 42 votes
Print Pin Rate
Course: Breakfast, Brunch, Coffee time, Dessert
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Resting time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 8 servings
Calories: 201kcal
Author: Ramona Sebastian

Equipment

  • pan or skillet
  • spatula
  • Freestanding mixer
  • grater

Ingredients

  • 210 grams spelt flour (7.41 oz)
  • 150 ml kefir (5.07 fl oz)
  • 60 grams carrot (2.12 oz) grated on small grater
  • 60 grams butternut squash (2.12 oz) finely grated
  • 60 grams apple (2.12 oz) finely grated
  • 50 grams walnuts (1.76 oz) toasted and chopped
  • 3 tablespoons chia seeds
  • 1 med egg
  • 1 teaspoon vanilla
  • 1 teaspoon soda bicarbonate ½ US teaspoon
  • 1 tablespoon cider vinegar
  • 1 teaspoon fresh ginger freshly grated
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon powder
  • 1 pinch salt kosher or pink Himalayan salt
  • 1 tablespoon olive oil butter or coconut oil
  • 2 tablespoons brown sugar optional ( I never add this) *
Metric - US Imperial

Instructions

  • Prepare all ingredients ahead to make this recipe even easier to make.
  • In a glass bowl, a larger one, mix most of the dry/solid ingredients. Flour, grated butternut squash, grated apple, grated carrot, chia seeds, soda bicarbonate, freshly grated ginger, freshly grated nutmeg and cinnamon powder and salt.
  • In a separate bowl, mix the liquid ingredients (kefir, egg) beat these well until homogenous and mix into the dry ingredients to form the batter.
  • Pan-cook the pancakes over a medium-fire in a nonstick pan using a little brush of butter, coconut oil or olive oil.
  • Cook for 3-4 min on each side and use a spatula to turn them over.
  • When ready, place them on a plate or a tray and serve warm with some jam, homey and/or yoghurt. See above for some great serving ideas and toppings.

Notes

  • don't forget to add a pinch of salt - that will make such a difference taste-wise; 
  • 1 teaspoon here in the UK is smaller compared to the US so reduced the quantity of soda bicarbonate, cinnamon, nutmeg and ginger to approximately half if using the US teaspoon 
  • the butternut squash, as well as the carrot, have to be raw and grated on small holes of the grater (not the smallest but not the biggest) it all depends on your grater style
  • many times, when I do make these pancakes I add no sugar at all, kids still love them especially as they top them with their favourite sweet toppings. The sugar quantity is not added to the nutrition facts/calories. 

Nutrition

Calories: 201kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 162mg | Potassium: 116mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2127IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

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Reader Interactions

Comments

  1. Moop brown says

    June 13, 2022 at 9:22 am

    5 stars
    These pancakes seem really tasty and like a great way to get some of your veggies in for the day also.

    Reply
  2. Loreto and Nicoletta says

    June 12, 2022 at 11:01 pm

    5 stars
    This is an incredible pancake, packing a whole lotta health and wellness. Love the use of the squash, and the color on these flapjacks, had me craving these real bad!🥰😋😍👍👌🙏

    Reply
  3. Erin says

    June 11, 2022 at 11:45 pm

    5 stars
    I have a butternut squash left over from the fall that's been sitting around. I'm so going to try these! What a great idea.

    Reply
  4. Cathleen says

    June 11, 2022 at 2:11 pm

    5 stars
    Okay, I am obsessed with these pancakes!! I always have some extra butternut squash to use up, so this is right up my alley! Thanks so much for the recipe 🙂

    Reply
  5. Raksha Kamat says

    June 11, 2022 at 11:25 am

    5 stars
    I made these carrot and butternut squash pancakes and topped them with Nutella. They turned amazing. The texture was soo good too.

    Reply
  6. Kathryn says

    June 10, 2022 at 9:32 am

    5 stars
    These pancakes were amazing and the kiddos couldn't even tell there were carrots and squash in them. I will definitely be making these again!

    Reply
  7. Megan says

    June 10, 2022 at 9:31 am

    5 stars
    these look great.

    Reply
  8. Allyssa says

    June 10, 2022 at 5:22 am

    5 stars
    So flavorful and really tasty recipe! Thank you so much for sharing this carrot and butternut squash pancakes recipe! Highly recommended!

    Reply
  9. Addie says

    June 09, 2022 at 11:07 pm

    5 stars
    Love eating extra veggies this way! So easy, healthy and delicious.

    Reply
  10. Mikayla says

    June 09, 2022 at 11:03 pm

    5 stars
    I made these for breakfast, they were delicious and I am taking them as a snack because they really do not need anything on them to enhance their flavor.

    Reply
  11. Kayla DiMaggio says

    June 09, 2022 at 11:01 am

    5 stars
    These carrot and butternut squash pancakes were so amazing and delicious!

    Reply
  12. Marta says

    June 09, 2022 at 9:43 am

    5 stars
    I was stuck in a rut of making the same ol' pancakes every Sunday for breakfast. When I saw your carrot and butternut squash recipe, I knew I had to shake things up by making them. I'm so glad I did. The family now wants me to make them once a month!

    Reply
  13. Andrea says

    June 07, 2022 at 6:23 pm

    5 stars
    these pancakes are the best! so delicious!

    Reply
  14. Amy says

    June 07, 2022 at 2:19 am

    5 stars
    These were fantastic! So fluffy and loved the addition of the ginger.

    Reply
  15. Jamie says

    June 07, 2022 at 12:09 am

    5 stars
    These were great for breakfast!

    Reply
  16. Nancy says

    June 06, 2022 at 7:45 pm

    5 stars
    Great way to add more veggies to my breakfast. Everyone loved it when. I made this this morning.

    Reply
5 from 42 votes (26 ratings without comment)

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Hey, I'm Ramona and I ♥ making healthy living easy and more delicious!! I am a full-time mother, I work and I am also a busy volunteer.

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