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Pumpkin Spice Pancakes
with maple sausage / spinach scramble

Active: 60 Total: 60

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. 



Pumpkin Spice Pancakes:
  • Flour, gluten-free - 2 cups (use a blend that can be substituted 1-1 for all-purpose flour)
  • Sugar - 3 Tbsp
  • Baking powder - 2 tsp
  • Pumpkin pie spice - 2 tsp
  • Baking soda - 1 1/2 tsp
  • Eggs - 2
  • Buttermilk, low-fat - 2 1/2 cups
  • Butter - 3 Tbsp , melted (plus more for serving)
  • Maple syrup (opt) - for serving
Maple Turkey Sausage Patties:
  • 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
Spinach Scramble:
  • Baby spinach - 3 oz , chopped
  • Eggs - 6 , whisked
  • Milk - 2 Tbsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1 Tbsp


  1. 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)

  2. Prep dry ingredients for pancakes - Combine gluten-free flour, sugar, baking powder, pumpkin pie spice, and baking soda. (Can be done up to 5 days ahead)

  3. 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)

  4. Eggs - Whisk together eggs (portion for scramble), milk, and salt (portion for scramble).

  5. Make pancake batter - Whisk together eggs (portion for pancakes), buttermilk, and melted butter. Pour wet ingredients over dry ingredients and stir to combine.

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  1. 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.)

  2. 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.

  3. Continue to cook pancakes in batches, transferring them to the warm oven as they cook, until all of the batter has been used.

  4. 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.

  5. 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.

  6. Serve pancakes with sausages and spinach scramble on the side. Top pancakes with butter and maple syrup if you’d like. Enjoy!



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