These delicata squash pancakes are the perfect combination of sweet and savory! Prep them ahead of time for an easy on-the-go breakfast during a busy week!

I have recently discovered delicata squash and I’m OBSESSED! I am NOT a squash kind of girl, but this squash speaks to me.

Typically, pizza makes it on the menu every week in our house. I have been using roasted delicata squash as the base, instead of sauce. It’s the bomb. After only using half of the roasted squash for the pizza, I have been left with a half that I didn’t know what to do with. My brain has toyed with all kinds of ways to use the squash and settled on a variation of my ol’ Missourian great-grandmother’s potato pancake recipe.

My Great Leona was a very large, short, and happy woman with a thick Missourian accent and a love for food. She actually seemed more interested in eating and talking about food than almost anything else. As a fellow food lover, this quality was one of my very favorite things about her. I remember her making the best potato pancakes when I would visit when I was little. I’ve tried to make them over the years, but I think you have to be from Missouri for them to come out right. My Great Leona passed away while I was in college, and I never actually obtained her potato pancake recipe, so I guess the idea of her recipe inspired me. Enter, the Delicata Squash Breakfast Pancake.

My first attempt was delicious, buuut it looked like a hot mess. After a few more tries, I finally nailed down the consistency and am ready to share the recipe! I am SO excited about it, you guys! It is so yummy, yet so healthy. Say what?! This pancake is the perfect combination of sweet and savory and leaves you craving more, more, MORE. I like to make some on Meal Prep Sunday and pop them in the microwave for a quick breakfast during the week.

I decided to make these pancakes gluten-free by using arrowroot flour. You can buy this at a grocery store such as Whole Foods. You can sub in regular flour instead, using the same measurements though. Though I have not experimented with making it dairy-free, I imagine it would still be delicious prepared this way. If you make it dairy-free, please let me know how it goes!

In order for these puppies to stick together, I combined arrowroot flour, an egg, and parmesan cheese with the mashed up delicata squash. I then added some seasonings (I kept it simple with salt and pepper, but you do you 🙂 ). I also LOVE leeks, so I added a diced leek to give the pancake some texture and added flavor. Once your pan and oil are heated and ready to go, scoop a spoonful of the squash mixture onto the pan and use a spoon or spatula to shape it. Flip your pancake over after about 5 minutes or until the bottom is firm and golden brown. Cook for another 4-5 minutes on this side, or until golden brown.

Delicata Squash Pancakes
Recipe Type: Breakfast
Author: Kaileigh ~ Supermom Eats
Prep time:
Cook time:
Total time:
Serves: 3-4 medium pancakes
These pancakes are the perfect combination of sweet and savory! Prep them ahead of time for an easy on-the-go breakfast during a busy week!
Ingredients
  • 5 Tbsp. arrowroot flour
  • 1 roasted delicata squash, mashed
  • ¼ tsp. salt
  • Pepper to taste
  • ½ cup parmesan cheese
  • 1 leek diced
  • 1 egg
  • 1 tsp. olive oil
Instructions
  1. Scoop roasted delicata squash out of the skin and place in a medium sized bowl.
  2. Mash delicata squash.
  3. Heat pan on medium heat with olive oil.
  4. Add all remaining ingredients to the delicata squash and mix well.
  5. Scoop a spoonful of the squash mixture onto the pan and use a spoon or spatula to shape it into a circle.
  6. Flip your pancake over after about 5 minutes or until the bottom is firm and golden brown.
  7. Cook for another 4-5 minutes on this side, or until golden brown.
Notes
DREW RECOMMENDS: serving with a fried egg on top for some extra protein!