Pumpkin Cinnamon Streusel Pancakes

Jump to Recipe

Pumpkin Cinnamon Streusel Pancake Recipe on twopeasandtheirpod.com The BEST pumpkin 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.

Pumpkin Cinnamon Streusel Pancake Recipe on twopeasandtheirpod.com The BEST pumpkin pancakes! #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 Pancake Recipe on twopeasandtheirpod.com A MUST make for fall!

Pumpkin Cinnamon Streusel Pancakes


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 chunks

To 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 extract


  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.

If you like these Pumpkin Cinnamon Streusel Pancakes, you might also like:

Pumpkin Pancakes with Cream Cheese Syrup from 6 Bittersweets
Pumpkin Chocolate Chip Pancakes from Lauren’s Latest
Pumpkin Pancakes with Cinnamon Syrup from Two Peas and Their Pod

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. The PERFECT Fall breakfast!
    Anxiously awaiting the news!! I was so frustrated when two of mine were late. Our first came right on her due date, second was 11 days late (ugh!!) and the third was a day overdue. They will definitely come when they’re ready!

  2. These pancakes look great! Prefect for the Fall. Good job, Josh!
    So your little pea is on his own schedule huh? Ours was too. He was due St Patricks Day (perfect, considering our last name) – the day was bright, sunny, beautiful. Instead he waited a week to be born on the last winter storm – sleet/snow and lightning on the ride to the hospital. These little ones have a schedule all their own. Hope yours gives you reprieve soon 🙂

  3. I know why that baby hasn’t decided to come out yet….because you’re eating ridiculous good food like these incredible pancakes for breakfast! I’d want to stay right where I was too if I had good stuff like that coming my waY! lol Wiishing you all the best and a quick and easy delivery! I need to go make pancakes now!

  4. Going into the kitchen to make a vegan version right now! Just have to replace the egg and bam. Can’t wait to taste them… the pictures are super droolworthy!! Thanks for posting such a fall inspired recipe 🙂

  5. Pancakes look delicious! I hope baby comes soon, especially since you were thinking of a September baby. I remember when one of my was due Nov 17 and didn’t come till Dec 4th. I couldn’t believe he held on until December, but then my 4 babies were all a week to two weeks late! Love the blog!

  6. I just made pumpkin soup but now this is so appealing to me!

    Baby comes when he/she comes. For me, baby #1 was induced at 40 weeks, baby #2 induced at 41 weeks and baby #3 induced at 42 weeks. I guess it’s good I’m stopping at three (sniff) because they were getting increasingly anxious to stay.

    In the meantime there’s pumpkin pancakes.

  7. I am one of those people who loves a chilly weekend morning with pjs, coffee and a sweet breakfast treat. It’s a total indulgence that I wait all week for. And these pancakes fit right into my motto of “moderation not deprivation!” Can’t wait to work them into my next weekend breakfast!

  8. YUM! Great minds think alike… we both had pumpkin on our mind this weekend 😉 These pancakes look incredible! and that streusel topping?? Wow! Hoping the little guy decides to makes his big debut soon! 🙂

  9. Man oh man do those look delicious. I think it’s so impressive that you’re still up and baking… two days past your due date! Can’t wait for pictures of the baby! The pancakes look fabulous. Thanks for sharing.

  10. I know what you mean about foods like this. There is no way to put into words how good it it. You just have to make it and eat it for yourself! And I believe I’ll do just that.

    Best of luck on parenthood! It’s something I’ll always cherish.

  11. These look incredible! And good luck waiting for your baby. It is soooo worth the wait. My baby is almost 11 months already and it’s been the best 11 months of my life!

    Thanks for all the delicious recipes.

  12. What a decadent pancake breakfast! Yes you must enjoy these last few days of being pregnant because although you will be happy to hold your little one, you will miss him being inside of you and so close. At least I did!

  13. How funny! Our dumpling is being seriously stubborn, too! I’m STILL pregnant! Jack really needs to come out of his box in the next 48 hours, though! Blessings!

  14. These look amazing. In spite of how many carbs I’ve had this week I can honestly say I believe I could eat this entire stack, especially if smothered in syrup they look heavenly.

    Hope your delivery is quick like mine were. My son took 3 hours while my daughter a mere 30 minutes.

  15. What a wonderful looking fall breakfast. I still need to make the original streusel pancakes, but these may top them! Congrats on the little one by the way!

  16. I just made these for my roommate & I on a lazy Saturday morning. (: They are an instant favorite! Thank-you so much for posting this. I will never be the same after this. It was the perfect way to usher in the Autumn season.

  17. OMG…just made these. I feel like I am in stomach-exploding pumpkin pancake bliss. Good thing I made them for brunch…I’m sure I will be full until suppertime. Soo good, great recipe.

  18. Please excuse my ignorance: I live in Australia and have never seen canned pumpkin in my life (let alone pumpkin pie filling)! Is it anything like real pumpkin? Is it possible to substitute real pumpkin? I presume I would steam or boil it and then mash it… Would that work? Thanks in advance for your feedback!

  19. Made these today for my family. I double the batch, and we just had the leftovers for dinner. My son says this is the only kind of pancake he wants from now on! They were SO wonderful! Thanks for sharing the recipe!

  20. These look so delicious! Do you think using adding 1/2 cup of regular flour instead of the whole wheat flour would make a huge difference? I’m a college student, so its hard to stock up on different kinds of flour 😛 But I am so set on making these! Thanks 🙂

  21. These were fantastic!! Of course mine didn’t look like the picture but still amazing! I think next time i will skip the topping though because they were soooo rich and sweet, but i love pumpkin anything!!

    Also, is there a trick to getting a good crumble? it seemed like mixing it with my hands started melting the butter a bit and it was getting way too clumpy instead of crumbly…

    Thanks! 🙂

  22. I couldn’t resist those pancakes – the combination of streusel and pumpkin was just too tempting. And, yes, the pumpkin pancake batter turned out as awesome, as expected. As for the topping… I’m a big fan of streusel/crumbs, but those I put on top of these pancakes (after browning them on one side and turning them over) didn’t come out crumbly and crunchy, like with cake. They were moist and sticky, and sort of gooey. Definitely not what I want from my streusel. So with the other batches I’d only sprinkle the streusel on one side, fry them for a bit, then turn the pancakes over and leave the top unadorned. This way the streusel would fry at the bottom, the sugar would carmelize, and ta-da! the streusel would gain that beautiful crunch. Now, that was good.

  23. I made these this morning and they are SO good! I felt like I was having dessert for breakfast! They are VERY filling. They also must be accompanied by a glass of milk.

  24. 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.

  25. 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!!!

  26. 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!!!

  27. 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?

  28. 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 🙂

  29. 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.

  30. 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!

  31. 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

  32. 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.


  33. 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!

  34. These were AMAZING! I added some grated apple (b/c it needed to be used) and some OJ soaked raisins to the batter. What we didn’t finish today went into the freezer as a future breakfast treat for my toddler (who is just weeks younger than your son). Yum Yum Yum. These are definitely a new family favorite.

  35. I just made these this morning with my left over pumpkin after our Canadian Thanksgiving dinner. So delish! Very rich and extremely moist! The topping is a really great addition. Thank you!

  36. These were very good! It’s like cheating and having dessert for breakfast : )
    Thanks for the recipe! I love trying new pancake recipes.

  37. These cookies taste amazing! Thanks for sharing!

    I have the dough sitting in the fridge, I am wondering if that cornstarch trick works for sugar cookies….any thought?

  38. Ok. So i tied these today. They taste good, but probably are the most frustrating recipe for pancakes I’ve ever tried. I had to make a double batch for my huge family. They are just are very difficult to work with. oh well. maybe it was something I did to them, but I followed the recipe to a T just doubled it. I found also that the recipes is too think toactually cook the pancakes all the way through. They were gummy in the middle. I actually ended up having to bake them to finish them through. Maybe you can give me some pointers?

  39. These look like the best breakfast ever (if made by someone else :D)!! I very rarely make pancakes, but am lucky enough to have a wonderful boyfriend who enjoys making them. I’ll have to share this with him and hint that we need some breakfast soon!!

  40. We have not made these 3 times and they are a family favorite! My 2 1/2 year old son asks for them almost everyday! Now pumpkin is a staple on the grocery list so I can fulfill his breakfast dreams!

    Thank you

  41. Pingback: Pumpkin Desserts
  42. I made these this morning and the taste w excellent. I don’t know how you were able to get your topping to look cooked/browned. When I put the topping on after flipping the pancakes it didn’t look cooked and I didn’t want to eat raw flour so I flipped them again to cook the topping. Did you cook your topping in a pan first then put it on top or put in under the broiler to toast the topping. Has anyone else had this problem?

Leave a Reply

Your email address will not be published. Required fields are marked *