If you’re searching for the coziest, most irresistibly fluffy breakfast to ring in the fall or any special brunch, Butternut Squash Pecan Pancakes are an absolute must-try. Picture golden pancakes, infused with the natural sweetness of roasted butternut squash and flecked with crunchy pecans, filling your kitchen with the warming aromas of cinnamon, ginger, and allspice. These pancakes are satisfyingly wholesome, yet taste downright indulgent—like your favorite autumn dessert transformed into the perfect morning treat. With a plush texture and a beautiful color, they’re sure to charm everyone at the table, making any morning feel like a celebration.

Butternut Squash Pecan Pancakes Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how such a short and simple ingredient list can work together to create magic on your plate. Each ingredient in these Butternut Squash Pecan Pancakes plays a unique role, bringing out wonderful flavors, colors, and an ultra-tender crumb. Here’s what you’ll need and why they matter:

Mashed roasted butternut squash (1 cup): Provides natural sweetness, moisture, and that vibrant golden color—we recommend roasting for the best depth of flavor!
Whole wheat or all-purpose flour (1 cup): The backbone of your pancakes; choose whole wheat for extra nuttiness and nutrition, or classic AP for maximum fluffiness.
Baking soda (1 teaspoon): Creates lift, ensuring your pancakes puff up beautifully with every bite.
Baking powder (1 teaspoon): Works with the baking soda for ultimate tenderness and rise.
Salt (½ teaspoon): Balances the sweetness and helps amplify all those lovely spices.
Cinnamon (1 teaspoon): The signature spice that makes these pancakes taste like fall in a bite.
Ground ginger (½ teaspoon): Adds gentle warmth and complexity, pairing perfectly with squash.
Allspice (½ teaspoon): Gives an extra layer of aromatic, almost peppery spiciness.
Sugar (2 tablespoons): Just enough to keep things lightly sweet and caramelized on the griddle.
Eggs (2): The key structure-builders; eggs bind everything together and lend richness.
Vanilla extract (½ teaspoon): Adds fragrant undertones and rounds out the flavors.
Unsweetened applesauce (1 tablespoon): Delivers subtle fruitiness and helps ensure extra-moist, tender pancakes.
Melted butter (1 tablespoon): Adds silkiness and helps brown the pancakes to perfection.
Milk, dairy or non-dairy (⅞ – 1 cup): Controls batter consistency and makes your pancakes luxuriously light—add as much as you need for a pourable batter.
Chopped pecans (¼ cup, plus more for topping): Bring a sweet, buttery crunch and extra nutty aroma—don’t skip them!

How to Make Butternut Squash Pecan Pancakes

Step 1: Prepare the Squash

To give these pancakes their star quality, start by preparing your butternut squash. If you’re using fresh squash, simply slice it in half, remove the seeds, and roast or steam it until it’s blissfully soft. Roasting concentrates the flavors and delivers a natural caramel note, while steaming is a bit quicker and still delicious. Mash it well until smooth—no lumps!—and measure out one packed cup. Feel free to use canned or frozen squash if you’re short on time; either works, but roasting gives you the deepest flavor.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and sugar. This evenly distributes the leavening agents and spices, giving every butternut squash pecan pancake perfect lift and a balanced, aromatic flavor. Don’t skip the whisk—it really makes a difference in the final texture.

Step 3: Mix the Wet Ingredients

In a separate bowl, combine the mashed squash, eggs, vanilla extract, applesauce, melted butter, and milk. Stir until the mixture is completely blended—this ensures every spoonful of batter will soak in that gorgeous squash flavor. The applesauce and butter add richness and extra moisture, making the pancakes incredibly tender.

Step 4: Combine and Fold

Now for the magic: pour the wet ingredients into the dry mixture. Gently stir them together just until you don’t see any more streaks of flour—don’t overdo it, or the pancakes might turn tough. Last, fold in the chopped pecans. They’ll add an irresistible crunch to contrast the pillowy softness of the pancakes.

Step 5: Cook the Pancakes

Preheat a nonstick skillet or griddle over medium heat and give it a light coating of butter or oil. For each pancake, drop about a quarter cup of batter onto the skillet. Cook for 2–3 minutes, waiting for bubbles to appear on top and the edges to set. Flip and cook another 2–3 minutes until golden brown and cooked through. If you want perfectly even and faster batches, make mini pancakes—they’re absolutely adorable!

Step 6: Serve

Stack your pancakes high and let your creativity shine with toppings. A drizzle of maple syrup, a few extra pecans, and maybe a little whipped cream or a spoonful of reserved roasted squash turn these into a show-stopping breakfast. Nothing beats the aroma and color of Butternut Squash Pecan Pancakes fresh from the skillet!

How to Serve Butternut Squash Pecan Pancakes

Garnishes

Finish your pancakes with a generous pour of pure maple syrup—its rich sweetness pairs beautifully with both squash and pecans. Scatter extra toasted pecans for extra crunch and a nutty aroma, and, if you want to elevate things further, add a dollop of whipped cream or Greek yogurt. A final dusting of cinnamon or a touch of flaky sea salt brings gourmet flair to every plate.

Side Dishes

Butternut Squash Pecan Pancakes are just perfect with salty, crispy breakfast sides. Think smoky vegetarian sausage or vegan bacon, or go old-school with eggs cooked any style. Fresh fruit salad perks up the plate, while a big mug of spiced chai or rich coffee completes the cozy autumn experience.

Creative Ways to Present

For a striking brunch spread, make a tray of mini pancakes and serve them “slider-style” stacked with whipped mascarpone and honey. If you’re feeling playful, try layering them in a wide bowl with pecans, a scoop of vanilla ice cream, and a drizzle of maple for a breakfast-dessert sensation. Even arranging a pancake “tower” topped with candied pecans at the center of your table is sure to invite smiles.

Make Ahead and Storage

Storing Leftovers

Have extra pancakes? Simply let them cool completely on a rack (to avoid sogginess), then stack them in an airtight container. They’ll stay soft and flavorful for up to three days in the refrigerator. Great for busy mornings when you want a decadent breakfast in minutes!

Freezing

If you want to prep ahead, Butternut Squash Pecan Pancakes freeze beautifully. Cool them completely, then layer with parchment paper between each pancake and store in a zip-top freezer bag. They’ll keep well for 1–2 months, ready to reheat whenever a craving strikes.

Reheating

For the freshest flavor and texture, pop individual pancakes in the toaster or warm them gently in a dry skillet over low heat. For larger batches, cover pancakes loosely with foil and heat in a 325°F oven until warmed through. Microwave on low in short bursts works in a pinch, but keep an eye on them—nobody likes rubbery pancakes!

FAQs

Can I use canned butternut squash instead of roasting fresh?

Absolutely! Canned butternut squash purée works wonderfully and saves lots of time. It gives you silky, perfectly moist pancakes—just avoid using pre-seasoned pie filling, since you want to control the spices yourself.

How do I make these pancakes vegan?

It’s simple: replace the eggs with flax eggs (2 tablespoons flaxseed mixed with 5 tablespoons water), swap the butter for coconut oil or vegan butter, and use non-dairy milk and plant-based yogurt as a topping. The pancakes stay just as fluffy and delicious!

Can I add chocolate chips?

Definitely! A handful of chocolate chips stirred into the batter pairs delightfully with the squash and pecans. Bittersweet or dark chocolate is especially lovely and makes each Butternut Squash Pecan Pancake extra decadent.

What’s the best way to chop pecans?

Pecans can be roughly chopped by hand for big, crunchy chunks, or pulse them a few times in a food processor for a finer texture that disperses throughout the pancakes. Toasting them lightly before adding enhances their flavor even further.

Why are my pancakes not fluffy?

This can happen if you overmix the batter, causing the pancakes to become dense. Make sure to mix just until combined. Also, be sure your baking powder and soda are fresh—if they’re older than six months, consider replacing for maximum rise.

Final Thoughts

These Butternut Squash Pecan Pancakes bring a burst of fall warmth and comfort to your table, blending wholesome goodness with tender texture and crave-worthy flavors. I can’t wait for you to gather your loved ones and dig into a stack of golden pancakes that turn any morning into something truly special—give them a try, and prepare to fall in love!

Butternut Squash Pecan Pancakes Recipe