Pumpkin Spice Pancakes
with maple sausage / spinach scramble
Pumpkin pie spice seems to show up in everything this time of year, but it fits right into pancakes in this breakfast-for-dinner meal.
Smarts #1: Because this recipe includes from-scratch sausage, the prep takes a bit more time than many of our weeknight-friendly meals. Grab some frozen pre-made breakfast sausages if you want to shave off some prep time.
Smarts #2: Like many dried spices, pumpkin pie spice will lose flavor as it sits. If you are using an older jar, you might want to add a bit more than listed in the recipe to be sure you get the flavor.
- Flour, all-purpose - 1 cup
- Sugar - 3 Tbsp
- Baking powder - 2 tsp
- Pumpkin pie spice - 2 tsp
- Baking soda - 1 1/2 tsp
- Eggs - 2
- Buttermilk, low-fat - 2 cups
- Butter - 3 Tbsp, melted (plus more for serving)
- Maple syrup (opt) - for serving
- Sage, fresh (opt) - 3 leaves, finely chopped
- Garlic - 2 cloves, chopped
- Turkey, ground - 1 lb (use dark meat if available)
- Thyme, dried - 2 tsp
- Maple syrup - 1 tsp
- Salt - 3/4 tsp
- Black pepper - 1/4 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Baby spinach - 3 oz, chopped
- Eggs - 6, whisked
- Milk - 2 Tbsp
- Salt - 1/2 tsp
- Oil, cooking - 1 Tbsp
Spinach / Sage / Garlic - Prep as directed. Store spinach in one container. Combine sage and garlic in another container. (Can be done up to 5 days ahead)
Prep dry ingredients for pancakes - Combine flour, sugar, baking powder, pumpkin pie spice, and baking soda. (Can be done up to 5 days ahead)
Make sausage patties - Combine turkey with sage, garlic, thyme, maple syrup, salt (portion for sausage), black pepper, and red pepper flakes. Mix gently with your hands until just combined (don’t overmix or the sausages will be tough). Form into patties, about 3 / serving. (Can be done up to 2 days ahead)
Eggs - Whisk together eggs (portion for scramble), milk, and salt (portion for scramble).
Make pancake batter - Whisk together eggs (portion for pancakes), buttermilk, and melted butter. Pour wet ingredients over dry ingredients and stir to combine.
Heat oven on to 200F / 93C and place a sheet pan inside. (You’ll use this to keep the pancakes warm until ready to serve.)
Heat a griddle or large skillet over medium heat. Rub with some butter or drizzle with some oil to prevent sticking. Spoon batter onto heated skillet (make the pancakes as small or large as you like). Let pancakes cook on one side until light golden brown and firm. Gently flip to cook on the other side.
Continue to cook pancakes in batches, transferring them to the warm oven as they cook, until all of the batter has been used.
When pancakes are done cooking, add oil (portion for sausage) to heated skillet. Add sausage patties and sear on both sides until cooked through, ~5 minutes per side.
Meanwhile, heat a nonstick pan with oil (portion for scramble) over medium heat. Add spinach and saute until wilted, 3 to 4 minutes. Move spinach to one side and pour whisked eggs into pan. Scramble eggs gently, folding in spinach as they cook, until cooked to your liking, ~5 minutes.
Serve pancakes with sausages and spinach scramble on the side. Top pancakes with butter and maple syrup if you’d like. Enjoy!
Am I crazy or was the dry to wet ratio on the pancakes off? When I prepped, I prepped for 8 servings and the decided that was way too much so I used 3/4s of what I prepped which should’ve needed 3 cups of milk, right? I used two cups of milk and three eggs and the batter was really thin. Another cup of milk would’ve been absurd. Maybe I screwed up, but I think there’s too much liquid in the recipe. They tasted really good though. And the sausage was decent. Not amazing, but decent. And healthy. Skipped the eggs.1 Helpful
The recipe as written made a very loose batter - it almost tasted like a crepe! I added about 3/4 cup additional flour after my first batch, till the consistency was more pancake batter-y. After that, the pancakes were tasty. I did pre-cooked sausages, and skipped the eggs.0 Helpful
We used pre-made sausage because I prefer for breakfast for dinner to be quick and easy. We didn’t change the pancake recipe aside from using regular buttermilk instead of low-fat and adding extra pumpkin pie spice, and we didn’t have the same issues other people seemed to with the mixture being too wet.0 Helpful
I ended up making this for a weekend breakfast and I’m glad I did...this took more than an hour. I wish I had read the comments before making because the batter was very off. The flavor of the pancakes was great but they were very thin.0 Helpful
Great flavors, but WAY too much milk. These were more like a crepe thickness than a pancake. I will be going back to my old standard gf/df pancake recipe and just adding in pumpkin pie spice next time we make this meal!0 Helpful
Great flavor in these pancakes! The pumpkin pie spice wasn't overpowering and was a great addition to a fall breakfast. The pancakes did end up pretty thin instead of fluffy, though my batter didn't really seem too thin as others said. Still, a little less liquid might be worth a try. I didn't make the sausages but would love to try those another time.0 Helpful
Pancake recipe portions don't work.0 Helpful