Easy Blender Butternut Squash Pancakes with an Orange Honey Syrup and Pecans

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Butternut Squash Pancakes with Orange Honey Syrup & Pecans

Now that September is here, I don’t know about you, but I am officially in full fall mode. 🍂 If you know me, you know I love pancakes — they’ve been my birthday breakfast tradition since I was little (and yes, I still keep it going every February!). But let’s be honest… I don’t wait until my birthday to enjoy pancakes.

This year, I wanted to give my favorite breakfast a cozy autumn twist using an ingredient you might not expect: butternut squash. That’s right — the savory star of soups and roasted veggie sides gets a sweet makeover in these soft, golden pancakes. Topped with crunchy pecans and drizzled with a bright orange-honey syrup, they’re slightly elevated and sophisticated, but still a classic fall comfort food. Perfect for a weekend brunch with friends or simply treating yourself on a crisp fall morning.

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Ingredient Swaps & Flavor Ideas

One of the things I love most about this recipe is how flexible it is:

  • Want a more classic fall flavor? Swap the butternut squash for pumpkin purée.

  • No pecans on hand? Try pistachios or chopped almonds for a different nutty crunch.

  • For toppings, I adore the citrusy honey syrup here, but plain honey works beautifully, or real maple syrup if you’re following mSCD.

This recipe is easy to customize depending on what you have in your pantry — and every version is just as cozy and delicious.

SCD Option

If you’re following SCD only, here’s how to adjust the recipe:

  • Swap the oats for 1 cup almond flour + 2 tablespoons coconut flour.

  • Skip the initial blending step and add everything straight to your blender to create the batter.

The texture will be a little different than the oat version, but the flavor is still just as wonderful and full of fall flavor.

Storage & Freezer Tips

These pancakes are best enjoyed fresh off the griddle or out of the pan, but they also freeze beautifully for quick breakfasts. Here’s how to do it:

  1. Let the pancakes cool completely.

  2. Stack them with a piece of parchment or wax paper between each one.

  3. Seal the stack in an airtight bag or container.

They’ll keep in the freezer for up to two months. When you’re ready to enjoy, just pop them in the toaster or warm them gently in the oven for a cozy, no-fuss breakfast.

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Nutrition Facts: 
(2 pancakes-does not include syrup or toppings) 
Calories- 179
Carbs- 25.6 g
Fat- 5.1 g
Protein- 8.2 g

(2 pancakes with syrup & toppings) 
Calories- 305
Carbs- 36.2 g
Fat- 9.7 g
Protein- 8.8 g                 
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