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close up of stack of gluten-free butternut squash pancakes with yogurt sauce and fresh mint on top. White background

Butternut Squash Pancakes

Author: Janet Harlow
Course: Appetizers and Snacks
Cuisine: American
Servings: 16 pancakes
These gluten-free butternut squash pancakes are a perfect snack, side dish or main dish for a vegetarian meal.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins


  • 4 cups grated squash butternut or delicata
  • 2 leaves of kale
  • 3 eggs
  • 2 stalks green onion
  • ¼ c potato or tapioca starch
  • ½ tsp salt
  • 2 pinches pepper
  • 1 tbsp vegetable oil

Yogurt Dipping Sauce

  • 1/2 c yogurt dairy free versions are fine, I LOVE Kite Hill Almond Yogurt
  • 1 tsp dried mint
  • 1/8 tsp salt


  • Pre-heat the oven to 350° and prepare a baking sheet with a wire rack on top.
  • Remove the stems from the kale. Cut into 4 strips lengthwise then cut into 1/4 inch ribbons.
  • Put the kale in a bowl and microwave on high for 1 minute or until it is just wilted.
  • Finely chop the green onion.
  • Combine all the ingredients in a large mixing bowl and mix well.
  • Heat a large non-stick skillet on the stove for a minute or 2, then add the oil. Set the flame to medium-high.
  • Use a ¼ c measuring cup to scoop out the mixture. Press down to compress it in the measuring cup, then flip the scoop into your hand, flatten gently and flip into the pan. Or use a spatula to transfer the pancake from your hand to the pan.
  • Cook 3-4 minutes on each side. If they brown more quickly, turn the heat down. Depending on the size of your pan, you may need to cook them in 2-3 batches.
  • Transfer the pancakes to the wire rack. Heat them in the oven for an additional 7-8 minutes.


Serving: 2pancakes
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.