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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. 

Tags
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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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Make

  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.

Nutrition Facts

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Reviews

Ratings

Original (34)
Gluten-free (6)
Paleo (2)
Vegetarian (6)

Most Helpful

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.

By: Alana
Posted: Oct 19, 2021
Diet: Original
1 Helpful

34 reviews

I followed the comments and used a basic pancake recipe and added in the spices. WOW! loved these. The spices were just right - not too over powering.

By: Kimberly
Posted: Dec 11, 2021
Diet: Gluten-free
0 Helpful

Kids loved the pancakes. Super easy and even I liked them - I don't usually eat pancakes.

By: Emily
Posted: Dec 10, 2021
Diet: Original
0 Helpful

Pancakes and sausage were really good. Didn't make eggs this time.

By: Barbie
Posted: Nov 25, 2021
Diet: Original
0 Helpful

By mistake, put too much salt in the patties.

By: Namrita
Posted: Nov 10, 2021
Diet: Paleo
0 Helpful

Pancakes were awesome!! I used the NYT buttermilk pancake recipe and added pumpkin spice after reading reviews and they turned out A++. Didn't make the sausage. Eggs were great too!

By: Angela
Posted: Oct 28, 2021
Diet: Original
0 Helpful

Loved the flavor of these pancakes! I agree with most other reviews, our batter was super thin and produced very thin pancakes. I'd probably just add the pumpkin pie spices into our normal pancake recipe. Also used pre-made sausage.

By: Elissa
Posted: Oct 27, 2021
Diet: Gluten-free
0 Helpful