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Butternut Squash Pancakes

Butternut squash adds a sweet flavor to these potato pancakes. They’re delicious served with applesauce.

Ingredients: 

Ingredients: 

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2 cups peeled and grated butternut squash (1 lb. squash)
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2 cups grated potato (about 2 medium)
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1 medium red onion, grated (½ cup)
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2 tsp. salt
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2 cloves garlic, minced
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1 tsp. dried sage
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¼ tsp. grated nutmeg
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1 large egg, beaten
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3 Tbs. unbleached white flour

Instructions: 

  1. Place squash, potatoes and onion into a colander. Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes. Press vegetables several times to extract water.
  2. Transfer vegetables to a medium bowl. Add garlic, sage, nutmeg and egg and mix thoroughly. Add flour and season with salt and pepper and mix thoroughly.
  3. Heat about 1/8-inch oil in heavy-bottomed large skillet. Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking. Cook 1 to 3 minutes on each side, until golden brown. Remove to platter and keep warm. Cook remaining batter adding more oil to pan when necessary.

Nutrition Information: 

Calories: 
37
Protein: 
1 g
Total Fat: 
1 g
Saturated Fat: 
g
Carbohydrates: 
7 g
Cholesterol: 
11 mg
Sodium: 
218 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
20 pancakes

Comments on this Recipe

Love this recipe! It is easy and I have already revised it for left over squash! Since I can use it with frozen squash, I was able to just pick the rest of the squash from the garden, bake it up, freeze it, and now I make these throughout the winter and I didn't have to let my squash in the garden go to waste! Yeah! (Squash was overrunning my garden) I can use this with all of my squash!

these are fantastic - I used only a little oil to cook and that worked fine. Still came out crispy.

The pancakes are delicious. I've only had potato pancakes before, but the butternut squash adds a nice sweetness to them