The PERFECT pumpkin pancakes! A fall breakfast favorite!
Recipe from Two Peas & Their Pod
4.34 from 3 votes
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
For the cinnamon streusel:
6tablespoonscold unsalted butter,cut into chunks
To make the pancakes:
1/2cupwhole wheat flour
2tablespoonslight brown sugar
1/2cupcanned pumpkin(not pumpkin pie filling)
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.
In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
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.
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.