Butternut Bacon Pancakes

A while back my husband was talking about how good my savory pancakes are, which was nice to hear. I most often make them with zucchini, especially when my garden is really producing.

The way I make savory pancakes is with a small amount of liquid, and very little flour. So mine are a not pancake with a little bit of veggies. Quite the opposite.

Then my husband suggested I make pancakes with butternut squash, and that’s when I realized I never had used any kind of winter squash in savory pancakes. I decided to include bacon, shallots, walnuts, and parsley for a perfect autumnal pancake.

Butternut Squash and Bacon Pancakes

6 ounces bacon, diced
2 eggs
2 ounces cream
Pinch of salt
1/2 teaspoon white pepper
1 – 2 pound butternut squash
3 small shallots, diced
1 1/2 ounces chopped walnuts
Chopped parsley
Approximately 2/3 cup flour

Using a large skillet, cook the bacon dice just until done; you don’t want it super crispy. Scoop out of the bacon grease using a slotted spoon, and place on paper towels to drain. Keep the skillet with the bacon grease on the stove.

In a large bowl, whisk together the eggs, cream, salt and pepper; set aside.

Peel the butternut squash and remove the seeds. Using a grater, grate the squash. Place the squash in the bowl with the eggs.

Add the shallots, chopped walnuts, and parsley to the bowl and stir, then add the bacon and gently incorporate.

Add the flour by gently sprinkling it over the squash mixture and incorporating it to make the batter.

Heat a large skillet over medium-high heat. Have a plate, a spatula and a large spoon ready next to the batter bowl. Place about 2 teaspoons of the melted bacon grease and 1 tablespoon of butter for each batch of pancakes.

Place two or three even spoonfuls of the batter into the skillet and smooth them as best as possible.

Cook for a couple of minutes, then gently flip over, and turn the heat to medium. You want browning on the outside, but you also need the inside to cook.

Flip the pancakes over one more time and allow the squash to cook for at least another 2 minutes, 6-7 minutes total.

Place the pancakes on the plate, heat the skillet hotter, add more bacon grease and butter, and finish the remaining batter.

If you don’t want to use bacon grease and butter, use a olive oil or grape seed oil.

Serve the pancakes hot or warm. They’re great alongside grilled chicken or turkey, but also lighter with just a green salad!

If you’re munching on them as is, try them with some sour cream! Fabulous!


By Published On: October 12th, 201878 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

78 Comments

  1. Linda Duffin October 12, 2018 at 6:23 AM - Reply

    Mmmm, they sound so good, lovely combination of flavours.

    • chef mimi October 12, 2018 at 7:14 AM - Reply

      They were really really good!!!

  2. Adrianne - Sweet Caramel Sunday October 12, 2018 at 6:43 AM - Reply

    These sound great Mimi. Love the addition of the sour cream – yummo!

    • chef mimi October 12, 2018 at 7:14 AM - Reply

      Thanks, Adrianne. The only hard part was grating the darn squash!

  3. Jodi October 12, 2018 at 7:45 AM - Reply

    what a great idea! I love buttnernut squash, and I know I would love these!

    • chef mimi October 12, 2018 at 8:04 AM - Reply

      I would place a bet that you’d love these!

  4. David October 12, 2018 at 8:18 AM - Reply

    Like your husband, I’m all for savory pancakes! Can’t wait to try these! Just to make sure I have it right, you need one 2-pound squash?

    • chef mimi October 12, 2018 at 8:32 AM - Reply

      Yes, but as you know savory pancakes are not an exact science. Did I mess up on the recipe? I’ll go check.

  5. thecompletebook October 12, 2018 at 8:20 AM - Reply

    Oh Mimi, this is my kind of meal! Fabulous idea.
    Have a beautiful and happy weekend.
    :-) Mandy xo

    • chef mimi October 12, 2018 at 8:31 AM - Reply

      Thank you! Have a fabulous rest of the week.

  6. Healthy World Cuisine October 12, 2018 at 9:02 AM - Reply

    Bacon deserves their own food group according to my boys. This recipe would be a huge family hit.

    • chef mimi October 12, 2018 at 12:35 PM - Reply

      My husband said I kind of cheated by using the bacon, that he would have enjoyed them without it. But I thought it just worked!

  7. Conor Bofin October 12, 2018 at 9:27 AM - Reply

    Lovely Mimi. Adding the flower to the pics is a nice touch.

    • chef mimi October 12, 2018 at 12:34 PM - Reply

      Thanks so much, Conor!

  8. Gerlinde October 12, 2018 at 9:33 AM - Reply

    What a great idea Mimi, using grated butternut squash for pancakes. I love it!

    • chef mimi October 12, 2018 at 12:34 PM - Reply

      Thanks, Gerlinde. The only hard part was grating a slimy squash!

  9. Tasty Eats Ronit Penso October 12, 2018 at 10:30 AM - Reply

    Love this combination of flavors. Not to mention the nice color they have. Very appetizing. :)

    • chef mimi October 12, 2018 at 12:33 PM - Reply

      Thank you! I couldn’t believe the color while I was preparing the pancakes!

  10. Mary October 12, 2018 at 2:02 PM - Reply

    I love vegetable pancakes (known as fritters in our house) and make them when I’m at a loss to know what to do with odd bit of vegetable lurking in the fridge. For the squash, instead of grating I would have dumped it in the processor – may not look like shreads but it would get the job done and no sloppy, slidey squash. Great recipe for the leftover veg – raw or cooked.

    • chef mimi October 12, 2018 at 3:37 PM - Reply

      I do that with zucchini, it’s a great trick. But with the hard squash, I figured it needed to be grated to avoid any chunks. Maybe next time I’ll use cooked squash and make the batter in the food processor!

  11. Fran @ G'day Souffle' October 12, 2018 at 3:11 PM - Reply

    I was expecting to see the traditional kind of pancakes with sweet syrup and stuff- but was pleased to see that pancakes can be incorporated into a dish with veggies! These look almost like rosti or fritters- a great way to use up leftover veggies, etc!

    • chef mimi October 12, 2018 at 3:36 PM - Reply

      It was a definitely pain in the you know what to grate a slimy squash, but I did it! Great pancakes or whatever they might be called!

  12. Chef Bill, Suppertime Blues October 12, 2018 at 3:40 PM - Reply

    Beautiful as always. And the sour cream would be the best. I’ve always loved the idea that we can flowers :)

    • chef mimi October 13, 2018 at 7:03 AM - Reply

      Thanks so much Bill. They were hard to photograph, but delicious to eat.

  13. canelakitchen October 12, 2018 at 6:50 PM - Reply

    Love pancakes and these look awesome Mimi !
    Have a nice weekend!

    • chef mimi October 12, 2018 at 7:03 PM - Reply

      Thank you Gloria!

  14. jenniferguerrero1 October 13, 2018 at 8:19 AM - Reply

    These look fantastic, Mimi! I swear that you can smell this post. I wonder if a tiny bit of craisins or currants would play nicely with all these fall flavors. 😍

    • chef mimi October 13, 2018 at 6:26 PM - Reply

      Absolutely. Especially if you add a little curry powder! That would be fabulous!!!

  15. Ron October 13, 2018 at 8:52 AM - Reply

    Mimi, like you guys we love savory pancakes, but have never tried making them with butternut squash. Those squash pancakes with a dab of crème fraîche and a sprinkle of snipped chives and I’m ready to tuck-in. This one I need to try.

    • chef mimi October 13, 2018 at 6:25 PM - Reply

      You will love it. I’m really glad my husband eats these, because I love making them. I love mixing up the nuts/seeds, using cilantro, onion… so many options.

  16. Our Growing Paynes October 13, 2018 at 9:29 AM - Reply

    I think I need to try these. I’m not a fan at all of squash of any kind but I try not to be in a rut with veg so I branch out from time to time. This is on my list.

    • chef mimi October 13, 2018 at 6:24 PM - Reply

      Really? Not any? Spaghetti squash? Well, I can say that these were really good, but I can’t say they didn’t taste like squash.

  17. sippitysup October 13, 2018 at 10:25 AM - Reply

    Now that’s teamwork! GREG

    • chef mimi October 13, 2018 at 6:23 PM - Reply

      Thanks, Greag. 😊

  18. karrie / Tasty Ever After October 13, 2018 at 10:35 AM - Reply

    First off, the fact you used bacon in these makes them the best pancakes EVER! lol! Second off, it’s sp great to have a new and unique recipe to use butternut squash in. Usually I just do soup or roasted, so very happy I can now make some pancakes!!!

    • chef mimi October 13, 2018 at 6:22 PM - Reply

      If you’re a bacon lover, then you will really love these. It was a pain grating the squash, but some people actually know how to use those grating attachments on their food processors!!!

  19. thatskinnychickcanbake October 13, 2018 at 11:22 AM - Reply

    My hubby would love these, too! He loves when I make corn cakes and I know the bacon will reel him in!

    • chef mimi October 13, 2018 at 6:21 PM - Reply

      Corn cakes are great, and I love pancakes with zucchini, or carrot and zucchini… So many choices!

  20. Kathryn October 14, 2018 at 1:50 AM - Reply

    They look so delicious Mimi….I added butternut pumping to my salmon patties and am looking trying your savoury pancake recipe. Yum!

    • chef mimi October 14, 2018 at 9:14 AM - Reply

      Oh yum!

  21. Kathryn October 14, 2018 at 1:50 AM - Reply

    That was “pumpkin”….sheesh! 😊

    • chef mimi October 14, 2018 at 9:15 AM - Reply

      I knew that. Whenever I do things like that (which is often) I can hear my mother’s voice saying, “proofread, proofread!”

  22. cookingwithauntjuju.com October 14, 2018 at 10:20 AM - Reply

    I love all kinds of pancakes/latkes or fritters and have made a few versions. I know I would enjoy this with the butternut squash and bacon – not so sure about the nuts.

    • chef mimi October 14, 2018 at 3:34 PM - Reply

      Typically I include chopped nuts, sometimes broken pumpkin seeds. They just add a crunch!

  23. Michelle October 14, 2018 at 10:20 AM - Reply

    Brilliant!

  24. Sissi October 14, 2018 at 2:17 PM - Reply

    As one of those rare people who don’t like pumpkins and winter squashes, I still think your pancakes look fantastic and actually I’d love to have at least one… The bacon’s addition sounds amazing! Maybe I’d change my mind…

    • chef mimi October 14, 2018 at 3:33 PM - Reply

      HAHAHAHA! It’s okay. I hate celeriac, and no matter how you prepare it, I don’t want it!!!

  25. Thomas P. October 14, 2018 at 4:17 PM - Reply

    How creative of you!
    They look so yummy.
    I love the mix of flavors.

    • chef mimi October 14, 2018 at 4:30 PM - Reply

      Thank you so much!

  26. Susan@savoringtimeinthekitchen October 14, 2018 at 6:28 PM - Reply

    I would have never thought to use winter squash like this. Great idea and they sound wonderful. My husband is just starting to appreciate butternut squash and we both love bacon so this is a must try!

    • chef mimi October 14, 2018 at 6:39 PM - Reply

      I’m not sure you really taste the squash! It’s a different texture even though they’re cooked, but not to the point of mush. The walnuts give texture, the parsley some freshness, and the bacon, well, you know. I think he should love these pancakes!

  27. Angela@eatlivehappy October 14, 2018 at 9:33 PM - Reply

    What an awesome flavor combo! And pretty too!

    • chef mimi October 14, 2018 at 9:36 PM - Reply

      Thank you Angela!!!

    • chef mimi October 15, 2018 at 6:43 AM - Reply

      I couldn’t believe the color! Thank you.

  28. 2pots2cook October 15, 2018 at 10:34 AM - Reply

    These would make great office lunch, served with lettuce. Thank you Mimi !

    • chef mimi October 15, 2018 at 11:52 AM - Reply

      You are so welcome!

  29. Laura October 15, 2018 at 2:50 PM - Reply

    These savory pancakes look so yummy, Mimi! I can’t believe I’ve never made savory pancakes. You’ve inspired me! Thank you!

    • chef mimi October 15, 2018 at 3:30 PM - Reply

      Oh, they’re fabulous! Mostly because you can play with the add-in ingredients.

  30. Elena Bourke October 15, 2018 at 8:09 PM - Reply

    OH my gosh. These look just delectable! Like a fritter, and I love the combination of ingredients you selected! Well done.

    • chef mimi October 15, 2018 at 8:10 PM - Reply

      I didn’t call them a fritter, because the definition implies some deep frying? They’re hardly a pancake, because they’re 95% vegetables, and 5% batter. But whatever the hell they can be called, they’re delectable!!! I love savory _________s.

  31. Vicki Bensinger October 16, 2018 at 10:00 AM - Reply

    OMG Mimi these look postively sinful. I was drooling just looking at them. Yes you’re correct it’s that time of the year and butternut squash can be found on everyone’s site. Why not, it’s so good! Great recipe!

    • chef mimi October 16, 2018 at 11:56 AM - Reply

      Exactly! Did you hand grate your squash?

  32. neil@neilshealthymeals.com October 16, 2018 at 1:39 PM - Reply

    I too have never used butternut squash in a pancake. But I have used squash before to make chocolate chip kabocha bars (someone elses recipe) and that recipe was amazing. So I have no doubt that butternut squash would also be versatile and perfect in a pancake recipe! I love the addition of the walnuts. I bet that adds a lovely little crunch to each bite.

    • chef mimi October 16, 2018 at 2:37 PM - Reply

      Exactly. I love using nuts or seeds in pancakes. Just adds texture.

  33. the Painted Apron October 17, 2018 at 7:12 AM - Reply

    These sound totally fabulous! I can’t wait to try making this, what a genius recipe!
    Jenna

    • chef mimi October 17, 2018 at 7:44 AM - Reply

      Thank you! They’re really good.

  34. Dawn @ Girl Heart Food October 17, 2018 at 7:34 AM - Reply

    Bacon and pancakes are a match made in heaven! What a lovely combo! Bet these would go over so well for a weekend brunch with family. Though, I’d even enjoy these for dinner :)

    • chef mimi October 17, 2018 at 7:43 AM - Reply

      You nailed it. they’re kind of good by themselves, as a side dish, for breakfast, or lunch…

  35. kitchenriffs October 17, 2018 at 9:52 AM - Reply

    Savory pancakes are wonderful, aren’t they? We don’t make them often, but do love them. This is a wonderful creation — terrific dinner and one we’d enjoy. Thanks!

    • chef mimi October 17, 2018 at 10:12 AM - Reply

      I make them a lot, only because they’re fun to create, and sometimes I get tired of steamed or roasted vegetables.

  36. Linger October 18, 2018 at 12:02 PM - Reply

    Oh! My! Goodness! These look crazy good. What a super idea for pancakes. I love every ingredient in here. There are a must to try!! Thanks for posting.

    • chef mimi October 18, 2018 at 2:00 PM - Reply

      Thanks. Not terribly pretty. I wouldn’t serve them to the Queen… but they’re very good. Just printed off your short rib chili recipe by the way. Can’t wait!

  37. David @ Spiced October 22, 2018 at 6:59 AM - Reply

    You know, I’ve never really thought about making savory pancakes. I have no idea why not, but these sound amazing! We have made “pancakes” out of leftover mashed potatoes before, but that’s not the same. I totally want to make this version now…sounds delicious!

    • chef mimi October 22, 2018 at 7:03 AM - Reply

      I think I’ve always made them because my mother made potato pancakes with grated potatoes, although mine are a bit fancied up. A few years ago I did a post on creating your own zucchini pancake, without a recipe. Not that you need help with cooking. But you’ll see how I approach savory pancakes.
      https://chefmimiblog.com/a-zucchini-pancake-challenge/

  38. Emma October 28, 2018 at 12:10 PM - Reply

    I wonder if I could get these to work with vegetarian bacon? I shall have to give them a try as these do look really good.

    • chef mimi October 28, 2018 at 12:31 PM - Reply

      I would think so! It’s more about the pancake to me. I’m truly not a bacon freak like many.

  39. camparigirl October 31, 2018 at 9:50 PM - Reply

    Excellent. Now that I am getting all these veggies from a CSA, I have a lot of squash I need to use. Will make this.

    • chef mimi November 1, 2018 at 4:19 AM - Reply

      Fabulous! They’re never easy to photograph, but they were very good to eat.

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