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You are here: Home / Featured / Butternut Squash and Sweetcorn Pancakes

Butternut Squash and Sweetcorn Pancakes

April 11, 2012 By Little Grazers 6 Comments

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Butternut Squash and Sweetcorn Pancakes – a savoury cheesy pancake recipe with the natural sweetness of butternut squash.

butternut squash and sweetcorn pancake stack

Savoury Pancakes anyone?

My little one LOVED these, they would also be great with cream cheese or hummus etc spread over the top or enjoy them just as they are.

Make up a batch of these and pop a few in the freezer, so that you have some on hand for your little grazer for a quick snack or meal. 

To warm up I just heat on a pan on a low heat and they are ready in minutes.

close up of butternut squash and sweetcorn pancakes stack

More Pancakes Recipes

Want some other pancakes recipes? Check out these:

  • FLUFFY PUMPKIN OATMEAL PANCAKES
  • APPLE AND SULTANA PANCAKES
  • BANANA PANCAKES
  • GREEN PANCAKES
  • APPLE AND BLUEBERRY PANCAKES

or head on over to my FULL RECIPE INDEX for more delicious recipes for Little Hands


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Butternut Squash and Sweetcorn Pancakes

Butternut Squash and Sweetcorn Pancakes

Yield: 8 pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Butternut Squash and Sweet Corn Pancakes - a savoury cheesy pancake recipe with the natural sweetness of butternut squash.

Ingredients

  • 100g (3.5oz) of butternut squash, cubed
  • 100g (3.5oz) of all purpose flour
  • 120ml (1/2 cup) of milk
  • 1 egg
  • 4 tbs (1/4 cup) of frozen sweetcorn
  • 1/2 tsp of paprika
  • 25g (1oz) tablespoons of Parmesan cheese or cheddar, grated
  • 1 tbs sunflower oil

Instructions

  1. Add the butternut squash to a steamer over some boiling hot water and steam until softened.
  2. Place in a bowl and mash, set aside and allow to cool.
  3. Add the flour and egg and whisk until you have a smooth slightly thick batter.
  4. Stir in the cheese, sweetcorn and a sprinkling of paprika.
  5. Grease a frying pan over a medium high heat with some vegetable oil.
  6. Add heaped tablespoons of the mixture to make mini pancakes and cook until golden on both sides.

Notes

VEGETARIAN • NUT FREE • FREEZER FRIENDLY

  • vegetarian - use a vegetarian friendly cheese

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Little Grazers are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or are suitable for your little ones. Little Grazers assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

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Nutrition Information:
Yield: 8 Serving Size: 1 pancakes
Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 1.2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 87mgCarbohydrates: 12.6gFiber: 0.8gSugar: 1.4gProtein: 3.9g
© Little Grazers
Cuisine: American / Category: lunch
Butternut Squash and Sweet Corn Pancakes featured pin image

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Filed Under: Baby Led Weaning, breakfast, butternut squash, by course, by ingredient, by type, cheese, dairy, eggs, Featured, Finger Foods, Freezer Friendly, Kids Meals, lunch, Recipes, vegatables, Vegetarian Tagged With: babies, baby led weaning, blw, butternut squash, children, kids, pancakes, recipes, sweetcorn

Previous Post: « Porridge and Raisin Balls
Next Post: Sweet Potato, Lentil and Cheddar Croquettes »

Reader Interactions

Comments

  1. Lindy Taylor

    June 27, 2013 at 9:44 pm

    Can these be frozen? And reheated in a toaster perhaps?

    Reply
    • Adrienne Conlon

      October 26, 2015 at 8:44 pm

      I make a batch and freeze before cooking – in tupperware, each with one or two tbsp of the batter in. Then I cook fresh. I’d have thought they would freeze well once cooked, but would be nicer cooked after freezing.

      Reply
  2. Veronica Cojocari

    January 27, 2015 at 1:55 pm

    What is the milk for please??

    Reply
  3. Kara O'Neil

    October 7, 2015 at 9:58 pm

    I love this idea, but I tweaked your recipe a little bit based on what I needed to use up. I used 1 (4 ounce) container of butternut squash baby food, 3/4 cup plus 1 Tablespoon self-rising flour, colby-jack cheese instead of Parmesan, and everything else I kept the same. The batter was a little thin, but I think that was because I used baby food, so I would definitely start with 1/4 cup of milk and add more if needed. It does not say in the recipe what to do with the milk, but I just assumed that it it went with the other wet ingredients (eggs and squash) as in most pancake recipes. I got 18 small pancakes total, and my one-year-old enjoyed them spread with cream cheese. I am going to freeze extras as I do with any leftover pancakes. Thank you for sharing!

    Reply
  4. Lauren

    October 10, 2017 at 2:04 pm

    these are delicious but I tweaked slightly. I added some spring onion and used roasted butternut squash which added a bit more flavor. My 11 month old loves them

    Reply
    • Little Grazers

      November 8, 2017 at 2:28 am

      sounds yummy, you could really mix these up with all kinds of different herbs and seasonings as little one gets older.

      Reply

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