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 Butternut Squash Slices - £1.00

  • 250g Self Raising Flour - £0.45

  • 2 Eggs - £0.89

  • Bunch of Rosemary - £0.70

  • 80g Parmesan - £1.80

  • 8 Rashers of Bacon - £2.00

  • Clear Honey - £0.99

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

  4. Crack in an egg and add 60g grated parmesan and a teaspoon and a half of chopped rosemary. Season with salt and pepper and mix together. It should be a nice thick consistency. If need be, just add a bit more flour.

  5. Get your bacon frying in a pan. Once it is cooked, remove from 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