Butternut Squash Pancakes are one of my favorite ways to sneak a little autumn magic into breakfast, dear! These beauties are so much easier to make than you’d think, and they’ll have your whole family gathered around the table in no time.
What makes these pancakes truly special is that lovely roasted squash puree mixed right into the batter — it gives such a beautiful golden color and the most wonderful subtle sweetness. A touch of cinnamon and vanilla extract brings out that cozy, harvest flavor that just can’t be beat.
I love serving these warm with a dollop of whipped cream and a drizzle of maple syrup, and watching my grandchildren’s faces light up when they taste that hint of squash. This has become our go-to weekend breakfast when the leaves start turning, and it’s a tradition I’m so happy to pass along to the next generation.
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Butternut Squash Pancakes
Ingredients
- 2 cup Squash
- 0.25 cup Water
- 1.5 cup Pancakes
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
Instructions
- puree squash with water until smooth
- in mixing bowl add pancake mix, cinnamon, and vanilla
- slowly add squash puree while mixing on low
- in skillet heat oil on medium heat
- using ice cream scoop, place batter in pan and smooth out into circle
- cook each side 6-7 minutes until golden brown
- serve with syrup, apple pie filling, or plain
