Pumpkin Butternut Squash Chocolate Chip Pancakes

 Pumpkin Butternut Squash Chocolate Chip Pancakes

I am not one for putting pumpkin in everything I make, but these pumpkin butternut pancakes can make even the pickiest of eaters enjoy veggies for breakfast. In general, I stay away from brown sugar and chocolate chips in breakfast dishes, but I felt like it was ok considering how many total nutrients are in this recipe. This dish calls for pumpkin and butternut squash puree. Pumpkins and butternut are full of antioxidants, Vitamin A, Vitamin C & fiber. While you could buy the canned pumpkin puree, I prefer the flavor of pure, fresh pumpkin.

For the pumpkin and butternut squash puree:

Cut one pie pumpkin (or butternut squash) in half lengthwise and scoop out seeds (save the pumpkin seeds for snacking!). Place cut side down in a baking dish with about 1″ of water and bake for about 45 mins or until tender. Remove from the oven and scoop out flesh. Puree until smooth and cool in the fridge. This puree can be used in pies, muffins, cookies, pancakes, pasta, and any other concoctions you can dream up! Simply freeze in ice cube trays and pull out as needed.

Pancakes Ingredients

  • 2 cups whole wheat flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 1/4 cup brown sugar
  • 1 T. cinnamon
  • 1 t. nutmeg
  • 3/4 cup pumpkin puree (6 cubes of Dixie Fresh Pumpkin Pie puree)
  • 3/4 cup butternut squash puree (6 cubes Dixie Fresh Butter Me Up puree)
  • 2 cups whole milk
  • 1 large egg
  • 1 cup chocolate chips (I used semi-sweet, but dark or milk will do)


Mix all the dry ingredients. Add in the wet ingredients and chocolate chips and stir until just combined, a few lumps are ok. The batter will be thick. Heat your griddle and grease with a little bit of coconut oil. You want your griddle to be hot before you start adding batter. Drop 1/4 cup of batter at a time. Flip when the pancake has puffed up about double its original size and the edges have begun to brown (about a minute). Cook on the other side until cooked through. Store in the oven (turned down low) while you finish the rest of the pancakes.

These pancakes freeze great for up to 2-3 months.

If you just can’t get enough of butternut squash check out my butternut mac and cheese recipe.