Dishing Up the Dirt

Baby Friendly Cinnamon Spice Pumpkin Pancakes

Every week I roast up a large winter squash from last season’s harvest. We grow about 10 different varieties of winter squash and they can all be used interchangeably (with the exception of spaghetti squash). I love having roasted squash puree on hand for quick and easy meals. The puree is great added to baked goods, soups, oatmeal, or served on its own with a little butter, cream and salt to accompany whatever meat dish we’re having for dinner. I thought I went through winter squash quickly before having a baby, but hot damn! We are going through it like crazy now. Next season I’m putting even more away because our harvest is dwindling quickly!

Anyhow, these squash pancakes can be made with roasted pumpkin, butternut, kabocha, or whatever you’ve got on hand. My favorite is Blue Hubbard squash because I think it’s the sweetest tasting of them all and is less watery. However, any squash will work! The beauty of these pancakes is that they only require two ingredients. That’s right folks, TWO ingredients! Okay, three if you include the cinnamon. What I’m getting at is that these could not be easier. Also, they taste awesome and I eat them with her. Though I usually drizzle mine with some maple syrup and a little nut butter. But you can serve them however you fancy. What I love most about these pancakes is their soft texture. They are a great upgrade from purees. And I feel really safe serving them to Pepper. For new mom’s out there, we did purees only until she was about 9 months old (for our own reason’s and you can read about our transition into solid foods here). Now that she’s older we’re incorporating more texture. She loves these pancakes and we make them often. I serve her’s up with some yogurt and that’s about it! Super easy and tasty. Of course, plan ahead and roast your squash in advance. You can keep it in the fridge for 5 days or place extra puree in the freezer.

I hope you and your little ones enjoy these pancakes as much as we do!

Cinnamon Spiced Pumpkin Pancakes

Prep Time: 10 minutes    Cook Time: 10 minutes    Serves: 6 pancakes

  • 1/2 cup pumpkin or winter squash puree
  • 2 eggs
  • 1/2 teaspoon ground cinnamon
  • Butter or ghee for frying


  1. Use an immersion blender to puree the squash, eggs and cinnamon.
  2. Heat a non stick skillet over medium heat. Add the butter and once it's melted pour about 3 tablespoons of the batter into the skillet. Cook for about 2-3 minutes on each side.
  3. Serve with yogurt, nut butter and additional cinnamon.


Use this recipe as a guide and adjust measurements and ingredients as necessary

Leave a Reply

5 thoughts on “Baby Friendly Cinnamon Spice Pumpkin Pancakes

  1. Jill L says:

    This is a fantastic idea! Thank you! I got your cookbook about a month ago and love working my way through this late winter with your recipes. I also enjoy your instagram:)
    I am not the greatest cook, but am trying! Last year I really decided to focus on local food, CSA’s and farmer’s markets.
    I have a silly question for you. How are you storing your squash from last season to get through the winter? I live in the Midwest and have trouble in the winter finding fresh local fruits and vegetables.
    Thanks so much!

    1. Andrea says:

      Thank you for supporting the cookbooks! And I’m so happy to know you’re supporting your local farmers! And no such thing as a silly question! We store our squash in the farm’s commercial size insulated walk-in cooler (though we keep off during the winter) It stores the squash really well. And because I know most people don’t have that option, the squash should store really well in a cool dry place (like your garage) thought make sure the temps don’t get below freezing in there. I hope that’s helpful! Happy cooking!

  2. candace blash says:

    Thanks, sounds delish… and only 2 ingredients!!
    Will make them with the grandkids.

    1. Andrea says:

      Happy baking with the grandkids!! xo

  3. candace blash says:

    More of those two ingredient recipes please! That was the best… Thanks Andrea! And I substituted a baked yam for the squash (didn’t have any pumpkin in the pantry either) and it still worked AND was delicious!

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