Pumpkin Cinnamon Streusel Pancakes
Last week Josh woke up early and asked me what I wanted for breakfast-his treat. I voted for pancakes, but told him I didn’t care what variety. He came back in the room and asked if he could make our sinful Cinnamon Streusel Pancakes. I said sure, I was going to enjoy my final week of being pregnant and indulge:) As he turned to leave the room, I had an idea. I told him to make Pumpkin Cinnamon Streusel Pancakes-a little twist on our favorite recipe.
Josh went to work in the kitchen and came up with the most amazing pancakes I have ever tasted. The pumpkin pancakes are light and fluffy and the cinnamon streusel on top goes perfectly with the fall spices. I wish I could tell you how delicious these pancakes are, but there really are no words to describe them. They are too good! My mouth is watering as I type and I wish I had another stack to eat right now. I am telling you, if you are a pumpkin fan and looking for a special fall breakfast or brunch recipe, look no further. You have to make these Pumpkin Cinnamon Streusel Pancakes. I guarantee you will fall head over heels for these babies. I can’t get them out of my mind-I even dream about them. They are SO good.
So get into the kitchen and whip up a batch of Pumpkin Cinnamon Streusel Pancakes. There is no better way to start the day!
Baby update-my due date was Saturday and I am still pregnant:) I guess our little pea has his own time schedule and will come when he is ready. We are just waiting now! We will keep you updated!
Pumpkin Cinnamon Streusel Pancakes
Yield: Serves 4
Ingredients:
For the 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 chunksTo make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extractDirections:
1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. 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.
4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
5. Serve pancakes warm with maple syrup and butter.
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I made these this morning! So delicious! I’m surprised how simple the recipe was to follow, I just figured something that tastes this good would take so much more effort. I will probably be making these once more before the Fall season is over.
I just happened upon your blog when looking for a pumpkin pancake recipe to try, I’m SO GLAD I did I just made these for dinner -yes I’m crazy- and they were FANTASTIC!!! Thank you so much for posting!!!
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I made these last night for my husband. They were VERY delicious. I made two small changes just for our dietary desires. I used Splenda brown sugar and WHOLE Wheat flour. Thanks so much for sharing this!!!
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I just made these this morning, with a few mods, and they were fantastic. Everyone loved them, especially my son who is home from the military. I was out of milk so I used eggnog I had in my fridge (he loves eggnog) and used quinoa flour in the streusel topping. And I topped them with Cinnamon Brown Butter from this recipe: http://www.tasteofhome.com/Recipes/Pumpkin-Pancakes-with-Cinnamon-Brown-Butter. Yummy!
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I have a question: I see there are 2 types of flour used – whole wheat and all purprose. Can you do without one, if you only had one?
Queston: why make a comment about how a recipe looks when you haven’t even tried it out to give it a legit review? I read all 139 reviews and not one of them is from someone who has tried the recipe. Very disappointing because I had no handle on what to expect when making it myself. No constructive comments at all. Well, as the first one to write a legit review on this recipe I’m here to tell you that you were all RIGHT!!!!! My friends and family are raving about them! They think I should open a booth and sell them in front of the church on Sunday’s and make a fortune (or donate a fortune). So now that you know they are as good as they look here are some constructive comments: I added baking soda, I used pumpkin spice and extra cinnamon, and the cloves which gave it an incredible aroma. The ‘icing’ on the cake is that I used Cream Cheese Syrup from another recipe which blew them away. Along with the crunchy streusel on top they are memorable. Thank you and I hope this review was helpful
Ok, I stand corrected, there are several reviews from people who have tried it, I guess I skimmed over the comments too quickly…my apology. I did use all white flour and for the streusel I put pats of butter on top of the pancake on the uncooked side and then sprinkled the dry ingredients over it then flipped it. It came out perfectly crunchy. I did use about the half the amount b/c I didn’t want them to be too sweet. The Cream Cheese Syrup is really amazing with it: Cream cheese, cream cheese frosting, milk, and condensed sweetened milk. Try it with them and you’ll flip out even more.
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I followed your recipe exactly and I’m sorry, but this doesn’t make NEARLY enough!! These are fantastic, truly. I want to eat them alllllll the time. Definitely a once a year treat, though.
Some feedback, however. Firstly, for those of you using your electric griddle, ignore your “suggested” pancake setting – stick closer to 350°F, otherwise the streusel will burn. (Yuck!) Secondly, I adore streusel – it’s the only reason to eat apple pie – but I would half the recipe here and, like another reviewer suggested, only put 1-2 T on the top and that’s it. It’s difficult to get the bottom streusel-covered and achieve that signature crunch without overcooking.
Thank you for a recipe I will use for a very long time!
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Made this today since I had a can of pumpkin in the pantry. I don’t think I can make these too often. It was so delicious that I ate a little too much. Yummy
Wow absolutely amazing. I wanted to make acorn squash pancakes and found this recipe and substituted the squash. I also made homemade caramel syrup. Your recipe is phenomenal and our new favorite. We are looking forward to making them on Christmas morning for our family this year. Love, light, and gratitude to you both.
Charlotte
Hi Maria! I absolutely LOVE your blog! I made these for my family on Christmas morning, and my mom requeseted them five days later for her birthday! Definitely a favorite in my family! Thanks for another great recipe!
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I’ve made these without the topping. The pancake alone is great with a little maple syrup.