Butternut Bacon Pancakes

74 Comments

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!

74 thoughts on “Butternut Bacon Pancakes

  1. 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?

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

    • 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!

  2. 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.

    • 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!

  3. 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!

    • 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!

  4. 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.

    • 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.

    • 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.

  5. 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!!!

    • 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!!!

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

  6. 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…

    • 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!

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

    • 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.

  8. 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!

  9. 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.

  10. 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!

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

  11. 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.

    • 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!

  12. 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!

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