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Harvest Pancakes

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Last fall I was graciously given a big box of last-of-the garden vegetables, which included large amounts of squash. I was really intimidated by the squash because I’ve never eaten much of it, had certainly never cooked it, and was pretty sure it would be a total flop with my family. But not wanting it to go to waste, I started doing a little experimenting and soon found the veggie hid nicely in foods my kids were already familiar with, such as spaghetti sauce and even boxed macaroni and cheese.

Before long these now-family favorite “harvest pancakes” were born. They feature familiar fall spices and make me long for a cool, crisp Saturday morning in which we eat a big breakfast before heading out to rake (and of course jump in!) leaves.

Harvest Pancakes


Pam @ onceamonthmeals.com



Beat together squash, eggs, and oil. Add dry ingredients, and mix well. If batter is too thick, add a few Tablespoons of water to achieve desired consistency. Drop by spoonfuls on hot, oiled griddle. Serve with maple syrup or whipped cream, if desired.

*Note: If you’re in a pinch, feel free to substitute pumpkin puree for the squash.

Freezing Directions:

Prepare as above. After pancakes are cooked, allow to cool. Place in freezer bags, seal, label, and freeze. To serve: reheat in microwave or toaster and serve with maple syrup or whipped cream, if desired.

Servings: 4

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14 Responses to “Harvest Pancakes”

  1. These look so good! We did a pumpkin swirl pancake last week. Fall flavors are my families favorite I think!

  2. JanaC2 says:

    Last week, I didn’t have enough milk for my weekly waffle recipe so I substituted a cup of pumpkin. Even my pickiest eater loved them! This week, I am eager to try your version!

  3. alice says:

    What kind of squash do you use? Which varieties are interchangeable in recipes?

  4. Melody says:

    Perfect for the butternut squash puree I have in the freezer!

  5. Yoland says:

    I made a double batch of these morning and my two teenaged boys and husband ate so many that I barely have enough for breakfast for two people! Great recipe! I love your site, and while I haven’t yet completed a full month I frequently try your recipes and make a double batch. Thank you for all of your hard work!

  6. Emily says:

    I tried to make these this morning, but they were so thick they wouldn’t sit up. I even tripled the water. Any ideas?

    • Pam says:

      The only suggestion I have is add more water. I made a few different batches using the same ingredients. Depending on how thick my squash puree was, I needed more or less water.

  7. Kate says:

    I made these just tonight & the kiddo & I tried one out to see how they tasted, boy were they delicious! I used a can of Organic butternut squash puree & it was just the right amount. The only other changes I made were I used 1.5cups of oat flour & .5 cup of oats and applesauce instead of oil & coconut milk instead of water. As the little one was settling down to sleep she said I can’t wait to get up & have pancakes haha! :) Thanks for such a great recipe!

  8. Sarah says:

    Great pancakes! I’ve made these twice already! I love them! Thanks for sharing!

  9. Stacy says:

    These are really great! I used butternut squash and we gobbled them down. Yum, yum! They’re really great with a smear of peanut butter on top. I reposted this recipe on my Facebook wall. Thanks!

  10. Sarah says:

    I figured I should finally leave a comment, because I’ve made these about 6 times already. I LOVE them. So does my 19 month old. I add at least 1/2 cup extra water, otherwise they are way too thick. Thanks for the recipe!

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