Craving pancakes minus the sugar rush? These savory butternut squash and corn pancakes will do the trick.

butternut squash corn pancakes


  • 1 tbsp olive oil
  • 1 1/2 cups butternut squash, diced into small cubes (less than a 1/4-inch in size)
  • 1 cup corn kernels, canned or fresh
  • a good handful of cilantro, roughly chopped
  • 3 spring onions, roughly chopped
  • 3 large free-range eggs
  • 3 tbsp whole wheat flour
  • 1/4 cup grated cheese (any type will do)
  • salt and pepper, to season
  • cayenne pepper
  • olive oil


1. In a medium frying pan, heat 1 tablespoon olive oil over medium heat. Add butternut squash and sauté over medium heat for 7-10 minutes, or until squash slightly softened (almost cooked). Set aside to cool.

2. In a mixing bowl, add squash and all the remaining ingredients, except olive oil which will be used for frying. Mix until just combined.

3. Heat a light drizzle of olive oil in a frying pan over medium heat. Add pancake batter in 1/3 cup portions, and flatten slightly. Cook on each side until lightly browned (3-5 minutes), then flip and cook on the other side (another ~3 minutes). Serve with a dollop of thick strained yogurt and extra cilantro.

makes | 6 pancakes