If you don't have a sweet tooth then this could be the Pancake for you. Our Butternut Squash Savoury Pancake recipe can make the perfect snack or lunch option and certainly one to try if you're after something a little different this Pancake Day.


  • 200g Butternut Squash
  • 140g Self Raising Flour
  • 1 Large Egg
  • 200ml Milk
  • 1 tsp Butter
  • Grating of Nutmeg


  • Half a Bag of Spinach
  • 1 tbsp of Toasted Pine Nuts
  • Goats Cheese or Feta Cheese to your taste



Set your over to 200C. Cut the butternut squash into chunks and roast for 30-40 minutes until it starts to feel soft when you insert a knife into it.

Blitz the butternut squash quickly until you get a thick puree. Then mix the puree with the egg, milk and flour as you would a normal pancake. Grate in some nutmeg to taste or even add a bit of fresh chilli.

Melt 1 tsp of butter in a non stick pan. The mixture should be pouring thickness. Cook for 1-2 minutes on each side or until you see bubbles start to appear in the mixture.

This mixture should make 8 small pancakes, perfect lunch size meal for two people.

To make the topping, place your spinach in a separate frying pan and sprinkle with a bit of water. The spinach will start to wilt down. Toast the pine nuts for 5 minutes in your pancake pan. Then chop your preferred cheese into small chunks. Add pine nuts and cheese to wilted spinach and mix.

Construct pancake stack. 4 pancakes to one big spoonful of spinach mixture. Enjoy!


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