Skip to Content

Squash Pancakes

Squash Pancakes


  • 1 cup cooked, pureed squash
  • 4-5 eggs
  • 2 tbsp coconut flour OR 1/4 cup whole wheat flour or almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1-2 tbsp maple syrup (optional)
  • 1 tsp vanilla


1. Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.

2. In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.

3. Fry slowly in lots of fat in a cast-iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350°F. Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.

The quick way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they're still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.

Tested and Approved by Boston Organics (Chris McIntosh)

Shop Ingredients