Butternut Squash Pecan Pancakes

Butternut Squash Pecan PancakesPinitThere’s definitely batter on the walls and my white sweatshirt is not white anymore.

And my camera. My poor camera.

I don’t know how these things happen. I really don’t. All I know is that this is one big ol’ plate of cozy pancake yumminess.

Butternut Squash Pecan Pancakes

If you read Pinch of Yum’s income report for November, you already know that I had a refrigerator box mailed to me last week. What you don’t already know is that the box was full of fresh, saucy steam-in-the-bag veggies from Paula Deen’s new Southern Dishes line.

First of all, how awesome is it to get something that’s mailed in a refrigerator box? It’s awesome.

Secondly, I love steam-in-the-bag veggies. And thirdly, the sauce (which I would normally pass on) was full of flavor, light, and delicious.  I could did eat the whole bag of broccoli with creamy herb butter sauce. That’s right. I ate a whole bag of broccoli. And loved it.

But leave it to the queen of the South to throw something sweet in the mix. Oh yes she did.

One of the sweet varieties that I had the chance to try was Butternut Squash with candied cinnamon sauce.

Repeat: candied cinnamon sauce. Candy. Sauce. Paula Deen I love you.

Paula DeenSo naturally, I mashed some of the squash, added it to my whole wheat pancakes, and topped the whole shebang with crunchy pecans and extra squash and candy sauce.

This was theeee best breakfast I’ve made in a long time, not counting the pumpkin oats that I’m now eating every single day. I had a generous plate of pancakes as a late breakfast and didn’t need to eat again until dinner, which happens about once every ten to twenty years. They were so filling and perfectly sweet.

Butternut Squash Pecan Pancakes

5.0 from 2 reviews
Butternut Squash Pecan Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 package Butternut Squash with Candied Cinnamon Sauce (or steamed squash sprinkled with cinnamon and sugar)
  • 1 cup whole wheat white flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • 2 tablespoons sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon melted butter
  • 1 cup milk
  • ¼ cup chopped pecans
  1. Steam squash about 30 seconds longer than directed (for easy mashing), toss to coat with cinnamon sauce, and let cool slightly.
  2. Combine all dry ingredients in a small bowl. In a large bowl, mash about ⅔ of the squash. Add eggs, vanilla, applesauce, butter, and milk. Add dry ingredients and stir until just mixed.
  3. Pour a heaping ¼ cup of batter onto a griddle or skillet at 300-350 degrees, or medium-high heat. When edges start to look dry, flip the pancakes and let cook another 2-3 minutes or until golden brown.
  4. Top with remaining squash, pecans, and maple syrup!
I actually used more like 8/10 cup of milk, but that's kind of an awkward amount to measure. Go for a scant 1 cup of milk. You can also replace the applesauce with another tablespoon of melted butter, and vice versa for an even lighter version. Serving size for the nutrition facts is 2 medium sized pancakes (6 servings total), not including butter and syrup.

Squash Pancakes Nutrition

Pancake. Love.

Share it with yourself ASAP.

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  1. Oh wow, these pancakes sound utterly amazing!

  2. These look.so.good.

    I’m not even a ‘pancake person’. I think I just turned into one. That topping, oh my!

    • I ate the leftover pancakes cold, straight from the fridge, and they were still good!! These could definitely make you pancake person.

  3. Hold me.

  4. I am so not a “sweet” breakfast person, but first with the pumpkin oats and now this…I don’t know how you do it!
    Paula Deen, y’all! :)

  5. So if we’re using our own squash, is that 2/3 cup, or how much would you say was in the package? Thanks! I need these in my face.

    • Maybe 1 cup? It kind of depends on how much you want for topping. If you really like squash, you could do as much as 1 1/2 cups, reserving 1/2 cup for topping.

  6. The topping says it all :)

  7. Those look beautiful! Candied Cinnamon Sauce sounds pretty delicious too, oh my goodness. Plus I, of course, love the whole wheat flour in the pancakes. They look like the perfect breakfast 😀

  8. Okay. Never did I EVER think I’d be okay with putting vegetables in pancakes…

    I want a giant stack of these pancakes in front of me rightnowplease. Yummmmmmm.

  9. Miranda @ Living One Bite at a Time says:

    Oh my godddd these look delicious!!! I never would’ve thought to do that, either!

  10. Aww yeah! Heaven!

  11. Those pancakes look super gorgeous.. ! and the topping yummmm.. these are getting served a lot of the coming days!

  12. kale @ tastes good to me! says:

    I was feeling homesick today and was totally craving pancakes! Unfortunately, I already blazed through my maple syrup, so I was lacking motivation. This post gave me some!

  13. Oh, these go perfectly with my pecan kick! I want a refrigerated box to arrive on my porch! Someday. . . . 😉 Delectable looking pancakes!!

  14. These pancakes look ridiculously good! So unique to top them with butternut squash, yum!

  15. That looks so delicious! I cant wait to try it out soon. Thank you for sharing this.

  16. This could maybe be my favorite use of butternut squash ever!

  17. That last picture of the bite on your fork…I want it. You never fail to make me hungry!

  18. Holy cannoli! These look amazing! I love warm spices in my pancakes and breakfast foods and these really seem to fit the bill. Yum!

  19. kale @ tastes good to me! says:

    Thanks so much for your comment, Lindsay!

  20. Now this is definitely a new use for butternut squash! Love it!

  21. Steph Mork says:

    all I have to say is.. yum :)

  22. These look amazing! I’m such a pancake lover and the kind that leave you full until dinner are totally my favorite :)

  23. Butternut squash in pancakes….who would have thought?? I MUST try this out some weekend!!

  24. I make a recipe very similar to this one and they are SOOO good! I do however LOVE the sounds of candied cinnamon sauce… its music to my ears!!


  25. can you use Coconut Flour & Coconut Sugar & Soy Milk ?????? I would like to try making it w/ these ingreds. Specially since I only use Vanilla or Almond Soy Milk. Thank You

    • Karen Cullison says:

      Barbara, I just made these using coconut sugar and coconut milk. I did NOT use coconut flour, but even with those changes, I LOVED these pancakes. Moist and fluffy! I used my own butternut squash, so I did not have the candied cinnamon sauce, but I was impressed by the texture and taste of “almost” paleo pancakes!

  26. How so ya mash a squash thats been steamed for 30 SECONDS?

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