Butternut Squash Zombie Pancakes | Crunch

Connie and Johnny squash some squashes and flip some seriously spooky pancakes...


Ingredients for the pancakes

2 large butternut squash

40g butter

4 eggs

400ml whole milk

1 tsp vanilla extract

500g self-raising flour

4 tsp baking powder

Oil or butter for frying

For the toppings-

150g plain yoghurt

Selection of fruits to decorate- blackberries, blueberries, bananas, plums


1. Preheat oven to 200°C. Ask an adult to cut the Butternut squash into quarters lengthways. Place the squash onto a baking tray and bake for 30mins, or until the butternut squash is soft.

2. Carefully remove the squash from the oven and allow it to cool. (You can do this step the night before if you’re making these for breakfast)

3. Once cool, scoop the flesh from the butternut squash into a bowl. Mash down with a fork until smooth. Don’t worry if there are a few lumps left.

4. Next, melt the butter in the microwave or on the hob in a saucepan. Set aside to cool.

5. Then crack the eggs over the butternut squash

6. Add in your milk and vanilla extract. Whisk everything together until fully combined.

7. Quickly mix in the flour and baking powder. Whisk well to make sure there are no lumps in.

8. Then pour in the melted butter and stir again.

9. Heat a frying pan over medium heat and grease with butter or vegetable oil.

10. Pour ¼ of the pancake mixture into the pan. Move the pan to encourage the batter to the edges.

11. Carefully push your berries in to make eyebrow and mouth shapes.

12. When bubbles start to appear in the batter and the edges start to dry, it’s time to flip the pancakes. (You can use a plate to help you).

13. Cook your pancake until golden.

14. Repeat for the rest of the pancakes.

15. Top the pancakes with fruits and yoghurt to make zombie faces. 

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