Pumpkin Cinnamon Streusel Pancakes

The batter takes less than 5 minutes to make, and the streusel takes another 5 minutes. While the batter is puffing into perfect pancakes, with a perfect balance of fall spices, streusel is sprinkled on top. These pancakes have a blend of both unbleached and whole wheat flour. The pancakes are moist, every so slightly dense, and delicious. Drizzle some pure maple syrup on top, and these remind me of pumpkin streusel muffins. This recipe was slightly adapted from "Two Peas and Their Pod".

This is a pumpkin lover's perfect pancake.
Photo by Foodiewife F.
This is a pumpkin lover's perfect pancake.
This is a pumpkin lover's perfect pancake.

PREP TIME

15

minutes

TOTAL TIME

21

minutes

SERVINGS

8

pancakes

PREP TIME

15

minutes

TOTAL TIME

21

minutes

SERVINGS

8

servings

Ingredients

  • CINNAMON STREUSEL:

  • 1/2

    cup all-purpose flour

  • 1/2

    cup brown sugar, packed

  • 1

    teaspoon ground cinnamon

  • 6

    tablespoons cold unsalted butter, cut into chunks (grating ice cold butter makes combining it a snap!)

  • PANCAKES:

  • 3/4

    cup all-purpose flour

  • 1/2

    cup whole wheat flour

  • 2

    tablespoons light brown sugar

  • 2

    teaspoons baking powder

  • 2

    teaspoons pumpkin pie spice**

  • 1

    cup milk

  • 1/2

    cup canned pumpkin (not pumpkin pie filling)

  • 1

    large egg

  • 2

    tablespoons canola oil

  • 1

    teaspoon vanilla extract

  • you can always make your own pumpkin pie spice blend with:

  • 1/4

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 1/4

    teaspoon nutmeg

  • 1/8

    teaspoon ground ginger

  • 1/8

    teaspoon ground cloves

Directions

Cinnamon streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and butter. Mix together with your hands (or a fork), until you have a crumbly mixture. Set aside. Dry ingredients: In a large bowl, whisk together flours, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside. Wet ingredients: In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined. Don't over mix! Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto the heated griddle (or skillet). Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2 to 3 minutes. Carefully flip the pancake over and cover very generously with cinnamon streusel. Cook for another 2 to 3 minutes or until golden brown. Continue this process to make the rest of the pancakes. Serve pancakes warm with a drizzle of pure maple syrup, and if desired, butter. Notes: The pancakes, themselves, are not overly sweet. However, the streusel can be sweet and very rich. If you want to cut back on the sweetness, I would suggest NOT adding the streusel on the first step-- rather, adding streusel once the pancake has been cooked and flipped on one side. I thought the whole wheat to white flour ratio was perfect. The texture was very slightly dense, but still somewhat tender. You could use all white flour, if you prefer, but I'd increase the brown sugar a little bit more.

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