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Pumpkin Spice Pancakes
with maple tempeh strips / spinach scramble

Active: 50 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 pancakes and marinated tempeh, the prep takes a bit more time than many of our weeknight-friendly meals. Be sure to plan ahead or buy frozen vegetarian-friendly breakfast sausages to serve instead of the tempeh.
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, all-purpose - 2 cups
  • 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 Marinated Tempeh:
  • Sage, fresh (opt) - 3 leaves , finely chopped
  • Garlic - 2 cloves , chopped
  • Tempeh - 8 oz , sliced into strips (sub extra-firm tofu)
  • Water - 1 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Maple syrup - 1 Tbsp
  • 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. Tempeh - Slice tempeh into 1/2” / 1.25 cm strips. (Can be done up to 5 days ahead)

  3. Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 5 minutes. Drain off water. Add sage, garlic, soy sauce, and maple syrup to tempeh and stir gently to combine. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

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

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

  6. 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 tempeh) to heated skillet. Use a slotted spoon to remove tempeh from marinade (don’t worry if some of the sage and garlic are transferred to the skillet - they will add more flavor). Sear tempeh on all sides until golden brown, 4 to 6 minutes total.

  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 tempeh and spinach scramble on the side. Top pancakes with butter and maple syrup if you’d like.



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