Photo of Butternut squash pancakes by WW

Butternut squash pancakes

Points® value
Total Time
40 min
15 min
25 min
This is a winning combo; squash and pancakes! The whole house smells so festive when you make these.


White Self Raising Flour

150 g

Mixed Spice

1 teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level

Egg, whole, raw

1 large, raw


175 ml

Skimmed Milk

4 tablespoon(s)

Butternut Squash

175 g, coarsely grated

Calorie controlled cooking spray

4 spray(s)

Maple Syrup

2 tablespoon(s), to serve


250 g, to serve


  1. Combine the flour, mixed spice and bicarbonate of soda in a medium bowl and set aside. Whisk together the egg, buttermilk and skimmed milk in a medium jug, then pour the wet ingredients into the dry and stir to combine. Add the grated butternut squash and gently stir until the mixture is well combined.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium-low heat. Making 4 pancakes at a time, put 2 tablespoonfuls of the batter into the pan per pancake and cook for 3-4 minutes, or until bubbles form on the surface. Flip, then cook for a further 3-4 minutes, until golden. Transfer to a plate and cover with kitchen foil to keep warm. Repeat to make 16 pancakes.
  3. Stack 4 pancakes on each plate and serve topped with the maple syrup and blueberries.


Make this even more indulgent by topping with 1 tbsp 0% fat natural Greek yogurt.