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4 from 2 votes

Butternut Squash Pancakes (Gluten-Free)

Butternut squash pancakes made with mashed butternut squash (Cucurbita moschata) blended with gluten free flours, egg and dairy-free milk! So easy and healthy for quick breakfast or healthy snack!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4
Author: Danielle Fahrenkrug



  • Heat a medium saucepan on the stove top on low-medium.
  • In a large bowl combine the gluten free flour, baking powder, cinnamon, cardamom and ginger and mix well. In a blender or food processor add the milk, vinegar, maple syrup, vanilla extract, eggs and canned or home cooked butternut squash. Blend for about 10 seconds to combine then add the wet ingredients to the dry ingredients. Let the batter set for about 5 minutes before cooking.
  • Spray your skillet with cooking spray. Using a ΒΌ cup measuring cup, scoop pancake mixture onto stove top and spread into a circle. The batter will be very thick so pat it down with the back of the measuring cup to thin it out on the skillet. After about 3-5 minutes when your pancakes begin to set on top flip it and cook the bottom until it is golden brown (about 3 minutes).
  • Serve with maple syrup, fruit or nuts. Enjoy!


Makes 12 4-inch pancakes.