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+ servings

Pumpkin Cinnamon Streusel Pancakes

The PERFECT pumpkin pancakes! A fall breakfast favorite!
4.34 from 3 votes

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 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

Instructions
 

  • 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.
  • Serve pancakes warm with maple syrup and butter.

Nutrition

Calories: 403kcal, Carbohydrates: 54g, Protein: 7g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 61mg, Sodium: 234mg, Potassium: 329mg, Fiber: 3g, Sugar: 25g, Vitamin A: 3633IU, Vitamin C: 1mg, Calcium: 147mg, Iron: 2mg