Squash, goat’s cheese & rosemary pancakes

Squash, goat’s cheese & rosemary pancakes

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(15 ratings)

Prep: 15 mins Cook: 25 mins


Makes about 8

James Martin's savoury fritters make a great brunch item and have the fluffiness of American pancakes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal269
  • fat13g
  • saturates7g
  • carbs29g
  • sugars5g
  • fibre2g
  • protein10g
  • salt0.9g
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  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 rosemary sprig, finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 25g butter, melted and cooled, plus a knob extra



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g butternut squash, peeled, deseeded and cut into small cubes
  • 100g vegetarian goat's cheese, crumbled into small pieces
  • handful pumpkin seeds, rocket salad and onion chutney, to serve


  1. Mix the flour, baking powder, rosemary and a good pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge while you prepare the rest of the ingredients.

  2. Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown a little. Remove batter from the fridge, add the goat’s cheese and squash, then carefully fold everything together.

  3. Heat a little oil in a non-stick frying pan, then, in batches, add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.

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Comments, questions and tips

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21st Jun, 2017
Made with feta instead of goats cheese. And just roasted the butternut squash in the oven. Very quick, easy and tasty. Agree needs the addition of something moist so served with poached eggs which did the trick and a side salad. Will make again.
26th Mar, 2017
These were absolutely delicious. I actually didn't find them too dry, they were perfectly moist and fluffy. They make a perfect brunch item, which we served with Turkish-style poached eggs. My only tip is to add more rosemary and use quite a strong goats cheese to ensure the flavour really comes through.
10th Dec, 2015
These are lovely but definitely a bit dry by themselves so we've been popping a poached egg on top which is wonderful!
4th Mar, 2013
I found them a little on the dry side. They needed the onion chutney. Next time I'll add more goat's cheese.
12th Feb, 2013
these were amazing, and very nice with the onion chutney. A great dinner to have on pancake Tuesday, instead of the usual sweet pancakes
9th Oct, 2012
They are absolutely delicious! The second time, I’ve done them I left out melted butter, added more salt, and more squash and cheese. I didn’t have enough of goat cheese so I added a bit of feta. It was absolutely scrumptious!
kasiakoczwara's picture
18th May, 2012
just made them - FANTASTIC!
15th Mar, 2012
I doubled the ingredients and served these pancakes with another bbc gf recipe, egg-fried rice with prawns and peas, for an egg-tacular meal for some hungry student housemates, went down a treat! Pretty cheap and veggie-friendly too
28th Feb, 2012
I made these with feta as that's what I had in the fridge and they were delicious! Will definitely be making again.
27th Feb, 2012
so easy! didnt have any baking powder but they were still light and fluffy. i was too lazy to pick out the seeds from the stringy insides of the squash so just through some sunflower seeds from a pack over the pancakes instead and they gave a really nice crunch :)


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