Savory Butternut Squash Pancakes recipe

All Recipes Best Recipe Side Dish Vegetables Squash


1 tablespoon dried minced shallots
1 tablespoon hot water
½ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon Saigon cinnamon
½ teaspoon freshly grated nutmeg
2 eggs
2 cups mashed, cooked butternut squash
1 teaspoon vanilla extract
¼ cup dried currants
1 teaspoon vegetable oil, or as needed
½ cup fat free sour cream
1 teaspoon vanilla extract
1 teaspoon maple syrup

Nutrition Info

209.1 calories
carbohydrate: 36.2 g
cholesterol: 98 mg
fat: 4 g
fiber: 4 g
protein: 8.1 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1037.5 mg
sugar: 12.7 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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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