Whole grains, vegetables, protein, and fruit, all in one meal? This delicious sheet pan recipe is a complete meal blended into a picky-eater-friendly pancake batter. Almond flour and eggs provide protein, oats provide fiber, and there is no refined sugar or regular flour. Throw everything together in a blender and pop it into the oven on a busy weekday morning, or a slow Sunday, for perfectly healthy and warm pancakes. You can easily customize this by adding in different mix ins and toppings, too!

Why Add Butternut Squash?

Adding in vegetables wherever we can is a great idea for people of any age. In general, most Americans should increase the amount of vegetables they eat. This goes for babies, toddlers, kids, and adults. Butternut squash is high in vitamins A, C, and E, and also has B vitamins. It contains potassium, magnesium, and manganese. It’s high in dietary fiber and antioxidants, too! With its mild flavor, it’s great for packing some extra nutrients into baked goods.

Sheet Pan V. Traditional Pancakes

Both are great options and both work for this pancake batter recipe! Why do I like to make sheet pan pancakes? Because, I like recipes that are easy and convenient. While pancakes on the stove are certainly easy, making them in the oven is even easier. No standing over the stove, no flipping, and the whole recipe is done at one time. Let the sheet pan pancakes cool and cut them into squares. Serve them just as you would serve regular pancakes!

Toppings and Mix Ins

You can add any topping or mix in that you prefer. When I made this recipe, I didn’t add anything into the batter. After I poured my batter onto the pan, I pulled some frozen blueberries out of the freezer. I arranged them all over the top of the batter, and put them in the oven while still frozen. This turned out great!

Here are some options for other toppings and mix ins:

• raspberries
• raisins
• diced strawberries
• chocolate chips
• bananas
• nuts (for children 4+)
• Peanut butter/nut butter drizzle
• diced cinnamon apples
• chia seeds
• sprinkles
• lemon zest
• crumbled bacon

Adding butternut squash to this recipe is very simple, but it is probably best to cook your butternut squash a day ahead of time. This is because butternut squash takes about 1.5 hours to cook in the oven. Most people don’t have this much time to bake the butternut squash in the morning before making the pancakes. To make it, rinse your butternut squash and cut in half lengthwise. Scoop out the seeds, and place fruit side down in a large casserole dish. Fill the dish with water so that water covers about 1 inch of the butternut squash. Bake in the oven at 350 F for about 1.5 hours. Remove and cool, then scoop out the butternut squash.

Did you make this recipe? Please be sure to give me a rating and a comment!

Butternut Squash Sheet Pan Pancakes

Kelly Rizza

Butternut squash packs tons of hidden nutrients into this pancake batter, that's already high protein and healthy from the almond flour and oats! Customize by adding your favorite toppings and enjoy with syrup, butter, or a nut butter spread.

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Course Breakfast

Cuisine American

Servings 5

Ingredients

  

• 1 cup cooked butternut squash mashed or pureed
• 1 cup almond flour blanched
• 1 cup rolled or old fashioned oats
• 3 eggs
• 2 tbsp ground flax
• 1/2 cup milk whole, other
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 cup blueberries or other toppings

Instructions

 

• Prepare 1 cup butternut squash. (Cut butternut squash in half, scoop out seeds, and lay fruit side down in casserole dish. Add water to fill dish halfway. Cook 1 butternut in the oven at 350° F for 1.5 hours. Or, used frozen or store bought butternut squash puree).
• For the pancakes, preheat oven to 350° F.
• Add all ingredients, except for blueberries or other toppings, to a blender. Blend on high speed until smooth.
• Pour batter onto a parchment lined cookie sheet and spread evenly with a spatula. Batter should be about 1/2 inch thick.
• Add toppings like frozen fruit, fresh fruit, chocolate chips, raisins, honey or nut butter drizzle, etc. to the top of the pancakes. Frozen fruit will thaw during the cooking process.
• Bake for 12-15 minutes or until lightly golden and the center is set. You can use a toothpick to check.
• Allow pancakes to cool, then cut into squares or rectangles using a knife. Dip in syrup or honey, or spread with butter or nut butter. Enjoy!

Notes

• This batter also works to make regular pancakes on the stove.
• Like traditional pancakes, this batter is not sweet. If you are planning on skipping the syrup or honey, you can add sweetener into the pancake batter.

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