Butternut Squash Pancakes

Butternut Squash Pancakes

Changing the brunch game forever, these pancakes are the business. Buy all of the ingredients here with CHOP CHOP, Sainsbury’s home delivery app!


Maple syrup also works a treat with this dish.

Cooking Time (includes preparation time): 40 Minutes


  • 400g of Butternut Squash Slices - £1.00

  • 250g of Self Raising Flour - £0.45

  • 2 Eggs - £0.89

  • 1 Bunch of Rosemary - £0.70

  • 80g of Parmesan - £1.80

  • 8 Rashers of Bacon - £2.00

  • Clear Honey - £0.99

  • 350ml of Whole Milk - £0.60

  • Total Cost – £8.43 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat oven to 180°C/356°F.

  2. Add butternut squash slices to a tray. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes.

  3. Once the butternut squash is soft, remove from the oven. Add to a mixing bowl and mash it up. Sieve in 250g of self-raising flour. Mix it together with a fork. Add 350ml of whole milk, bit by bit. It will be a bit lumpy, don’t worry.

  4. Crack in an egg, add 60g of grated Parmesan and 1 1⁄2 teaspoons of chopped rosemary. Season with salt and pepper and mix together. It should be a nice & thick consistency. If you need to, add a bit more flour.

  5. Get your bacon frying in a pan. Once it is cooked, remove from the pan and keep the fat in there!

  6. Add two ladles of your pancake batter to the pan. Cook for 3-4 minutes on each side.

  7. Stack up your pancakes, add the bacon, squeeze on some honey, sprinkle on some Parmesan and get stuck in!

Pancakes Image.JPG