Butternut Squash Pancakes

Butternut squash pancakes cut in half in a bowl with sliced strawberries.

Butternut Squash Pancakes Recipe

  • Stage: Sitter (6+ months), Crawler (8+ months), Toddler (12+ months)


  • 1 cup oat milk
  • 1 2oz Gerber Butternut Squash puree
  • 2 eggs
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 ½ cups oat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice (or cinnamon)
  • 2 tbsp avocado oil or butter


  1. In a medium mixing bowl, whisk the wet ingredients (oat milk through vanilla extract) until combined. Set aside.
  2. In a large mixing bowl, whisk together the dry ingredients (oat flour through pumpkin pie spice). Create a well in the middle and add the wet ingredients. Mix until just combined. Don’t worry about lumps - these will help the pancakes be fluffier.
  3. Preheat a skillet over medium heat and add the avocado oil or butter. Add ⅓ cup of batter per pancake and cook for about 2 minutes. Flip and cook for another minute and remove from heat.
  4. Cut the pancakes into pieces appropriate for your little one’s age and stage, then serve and enjoy!