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!
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 savoury 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. Soo 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.
These American style pancakes are one of those versatile pancake recipes that 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.
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.
1. Mix the dry/solid ingredients like flour, carrot, apple, butternut squash, chia seeds, walnuts, soda bicarbonate, ginger, nutmeg and cinnamon powder.
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.
Hint: Remember to allow the batter to rest for at least 15-20 min so that the soda bicarbonate will do its wonders.
- 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 chose 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, replace the buttermilk and kefir with soya milk/yoghurt, almond milk or coconut milk
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 favourite 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 yoghurt and fruits with a nice drizzle of honey (our favourite option);
- Any homemade jam like this homemade quince jam - oh to die for;
- Quail eggs and bacon - for a savoury pancake option with a drizzle of honey
If, only IF you will have any pancakes leftover, 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.
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.
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.
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.
No, not at all, the vanilla, cinnamon, the aroma from the apple and sweetness from the carrot and the 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.
Absolutely yes! They will look very pretty indeed.
If you intend to freeze these pancakes, cook them only slightly to leave room for extra cooking without those getting too dry.
Delicious Butternut squash pancakes
- 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 1/2 US teaspoon
- 1 tablespoon cider vinegar
- 1 teaspoon fresh ginger freshly grated
- 1/4 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) *
- 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.
- 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.