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Pumpkin pancakes with side of apricot jam and maple syrup

Pumpkin Pancakes

This recipe uses leftover squash to make delicious savory pancakes. Canned pumpkin can be used instead of squash, and they can be easily modified to be sweet instead of savory.
Course Breakfast
Cuisine American
Keyword leftover squash recipe, pumpkin pancakes, pumpkin sheetpan pancakes, savory pancakes, squash pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Roasting the squash 1 hour
Servings 6
Calories 181kcal
Author dorothy stainbrook



  • 1 1/4 Cup Flour All purpose
  • 1/4 Cup Parmesan Shredded
  • 2 Teaspoons Baking powder
  • 1 Teaspoon Chile pepper spice I used chipotle
  • 1-2 Teaspoons Rosemary Finely minced
  • 1/2 Teaspoon Salt
  • 1 Cup Squash puree Butternut or any winter squash, roasted (alternatively use canned 100% pumpkin)
  • 1 Cup Buttermilk Can use other milks, but buttermilk adds a nice tang
  • 1 Egg
  • 2 Tablespoons Butter


  • In a large bowl, whisk together all dry ingredients (flour through salt)
  • In another bowl, mix together wet ingredients (squash, buttermilk and egg)
  • Combine the wet and dry ingredients and mix together thoroughly. Don’t overmix, the batter will be lumpy. Let it rest for about 5 minutes
  • Heat 1 Tablespoon butter in a large skillet over medium heat. When hot, scoop portions of the batter into the skillet and smooth out into a fairly thin pancakes. I used a 1/3 cup measuring cup for the scoop which fit 4 pancakes into my large cast iron skillet
  • Cook over medium to medium low heat for about 5 minutes. Lift one of the pancakes with a spatula to see if underside is done. When golden brown flip the pancake and continue cooking on the other side for another 3-4 minutes.
  • Place in a 200 degree oven to keep warm if making more than one batch. Serve with a range of toppings (ideas are in the above post)



Calories: 181kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 348mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Calcium: 161mg | Iron: 1mg