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Oatmeal Butternut Pancakes with Browned Buttered Nuts

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Maria Speck

This recipe comes to us courtesy of Maria Speck, an expert baker and talented author. Her newest book, Simply Ancient Grains, offers a wealth of innovative recipes showcasing all kinds of whole grains.

Hearty without being heavy, and intensely flavorful, these pancakes are also gluten free — so long as you use certified gluten-free oats. Don't skip the browned buttered nuts; they add a wealth of flavor and texture to these rich, deep-gold pancakes.

At a glance

12 to 14 pancakes
Nutrition information


Choose your measure:


  • 2 cups + 3 tablespoons old-fashioned rolled oats, certified gluten-free if needed
  • 1 1/4 teaspoons ground nutmeg, preferably freshly ground
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine table salt or fine sea salt
  • 4 large eggs
  • 1 cup mashed cooked or roasted kabocha or butternut squash
  • 1/4 cup whole or low-fat milk, + up to 6 tablespoons more as needed
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract


  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/4 cup coarsely chopped toasted pecans
  • 1/4 cup toasted slivered almonds
  • 1 tablespoon golden or black sesame seeds
  • 1 tablespoon nigella seeds, or more sesame seeds
  • 1/2 teaspoon Aleppo pepper, or 1/8 teaspoon dried chile flakes
  • pinch of cayenne pepper
  • fine sea salt
  • maple syrup, for serving
  • soft mild goat cheese or cream cheese, optional, for serving


  1. Using a food processor or blender, process the oats, nutmeg, baking powder, baking soda, and salt until finely ground, about 30 seconds.
  2. Add the eggs, squash, milk, syrup, and vanilla. Pulse until just blended.
  3. Transfer the batter to a bowl, cover it, and allow it to rest at room temperature for 30 minutes; or refrigerate it overnight.
  4. When you're ready to make the pancakes, prepare the nuts. Heat the butter in a medium skillet set over medium heat until it's golden brown, smells nutty, and the bottom of the pan fills with brown specks, 3 to 5 minutes.
  5. Add the nuts, seeds, and pepper and cook, stirring, until fragrant, about 1 minute. Immediately transfer the buttered nuts to a small serving bowl, and sprinkle with salt to taste.
  6. If you're not going to serve the pancakes as you make them, preheat your oven to 200°F with a rack set on a baking sheet inside. Keeping cooked pancakes warm before serving will prevent them from becoming soggy.
  7. Heat a large pan or griddle over medium heat until hot enough to make a droplet of water skitter across its surface. Lightly grease the pan with olive oil.
  8. Spoon the batter, 1/4 cup at a time, into the pan. Cook until the edges of the pancakes start to look dry, about 2 to 3 minutes. Flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes. Transfer cooked pancakes to the oven to stay warm, if desired.
  9. Serve each pancakes with a slice of goat or cream cheese, if desired; a teaspoon or two of the buttered nuts, and maple syrup.
  10. Yield: 12 to 14 pancakes.

Nutrition Information

  • Serving Size 1 pancake (57g)
  • Servings Per Batch 14
Amount Per Serving:
  • Calories 140
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 120mg
  • Total Carbohydrate 12g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.