Maple Butter Pancakes
Fluffy buttermilk pancakes topped with a luscious maple butter glaze — a warm, indulgent breakfast that comes together in under 20 minutes. This mediterranean-inspired vegan ready in about 30 minutes layers (about 7 oz) canned chickpeas, fresh spinach, olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 can (about 7 oz) canned chickpeas
- 4 cups fresh spinach
- 2 tbsp olive oil
- 1 medium onion
- 3 cloves garlic cloves
- 1 cup canned diced tomatoes
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 1/2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and finely chop 1 medium onion and mince 3 garlic cloves.
- Step 2: Heat 2 tbsp olive oil in a medium pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent and fragrant.
- Step 3: Add the minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika, stirring for 1 minute until spices bloom.
- Step 4: Pour in 1 cup canned diced tomatoes and 1 1/2 cups vegetable broth, stirring to combine.
- Step 5: Drain half a can of chickpeas (about 7 oz) and add them to the pot. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Bring to a simmer and cook uncovered for 10 minutes until slightly thickened.
- Step 7: Add 4 cups fresh spinach leaves and cook for another 2 minutes until wilted and tender.
- Step 8: Taste and adjust seasoning if needed, then serve warm.
Frequently asked questions
How long does Maple Butter Pancakes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Maple Butter Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Maple Butter Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple Butter Pancakes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple Butter Pancakes vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
