How to Make Pumpkin Cinnamon Streusel Pancakes (Fluffy & Easy Fall Breakfast)

These Cinnamon Streusel Pumpkin Pancakes Are the Best

I love finding the best pumpkin recipes! A few pumpkin pancake recipes I tried were great, but this one is fantastic! They are so tender and fluffy—perfect for an indulgent weekend breakfast or a special holiday breakfast.

Eating these pumpkin cinnamon streusel pancakes is like having delicious pumpkin cake for breakfast, but there’s whole wheat flour in there and some squash even, so it is totally okay to eat as a meal. 😉 The buttery cinnamon streusel melts right into each pancake so every bite tastes like a cozy fall dessert. If you love pumpkin spice, this will be your new favorite way to do pancakes—simple ingredients, big flavor, and such a pretty presentation on the table.

Cinnamon Streusel Ingredients:

Start out by mixing together the cinnamon streusel. I think it is easiest to start out using a
pastry blender or fork to break up the butter pieces, then mix it together a little more with your hands. For crumb technique, see this helpful guide from King Arthur Baking.

Pumpkin Pancake Batter

I love pumpkin all year round, but especially starting in the Fall and on through the holidays! Whisk the dry ingredients in one bowl and the wet in another, then fold together gently—don’t overmix—for fluffy results. If you have a few minutes, let the batter rest so the flour hydrates and your pumpkin cinnamon streusel pancakes puff up beautifully on the griddle.

How to Make These Pumpkin Pancakes:

Once you get the batter on the
griddle, add about a
tablespoon of the streusel on top. While the pancake cooks, the streusel will melt into it a bit. After you
flip your pancakes, add more streusel to cover the top of each. Medium heat is your friend here so the sugar caramelizes but doesn’t scorch.

You’ve Got to Try These Pumpkin Pancakes

It is safe to say that I kinda made a mess of my griddle with these pancakes, but it is also safe to say that they are worth it! My kids gobbled these pancakes right up, even the kid that wasn’t so sure about the pumpkin and all that. Sure, it might be faster to just add water to a pancake mix, but these streusel-topped delights really don’t take too long to make. You can have them ready in less than 20 minutes! So, there ya go—give pumpkin cinnamon streusel pancakes a try!

Tips & Tricks

• Heat control: Keep the griddle at medium; streusel can burn on high heat.
• Don’t overmix: A few small lumps keep pancakes tender and fluffy.
• Even size: Use a 1/4-cup scoop for consistent pancakes that cook evenly.
• Make-ahead: Streusel can be mixed and refrigerated up to 24 hours in advance.
• Flavor boost: A pinch of cardamom or nutmeg deepens the warm spice profile.

Storage, Freezing & Reheating

• Fridge: Store leftovers in an airtight container up to 3 days.
• Freeze: Layer pancakes with parchment and freeze up to 2 months.
• Reheat: Toaster on medium-low or air fryer at 320°F for 3–4 minutes for crisp edges and melty streusel.

FAQs

Can I use homemade pumpkin puree?

Yes. If it’s watery, drain briefly or simmer to thicken so your pumpkin cinnamon streusel pancakes stay fluffy.

What if I don’t have whole wheat flour?

Use all-purpose flour for a slightly lighter texture; add a splash of milk if the batter seems too thick.

More pumpkin recipes:

• DIY Pumpkin Pie Spice
• Pumpkin Pie
• Iced Pumpkin Sugar Cookies
• Pumpkin Buttermilk Biscuits
• Cream Cheese Pumpkin Muffins
• Pumpkin Poke Cake
• Pumpkin Cheesecake Pie
• Pumpkin Gingersnap Cookies
• Baked Pumpkin French Toast
• Pumpkin Dinner Rolls
• Pumpkin Churro Cake

Find all our pumpkin recipes here!

More pancake recipes:

• Egg Nog Pancakes
• Lemon Ricotta Pancakes with Vanilla Sauce
• Berry Dutch Baby Pancake
• German Pancakes
• Baked Pancake Squares

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Fluffy Pumpkin Cinnamon Streusel Pancakes

These pumpkin pancakes are up there in my favorite pumpkin recipes - so delicious! Plus, they are easy and fast to make!

4.67 / 5 ( 3 Reviews )

Print Rate

Prep Time: 8 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 11 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Equipment

• Large bowl
• Medium bowl
• Griddle

Ingredients

Streusel

• ½ cup all-purpose flour about 2 ounces
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter cut into chunks

Pancakes

• ¾ cup all-purpose flour about 3 ounces
• ½ cup whole wheat flour about 2 ounces
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 cup milk
• ½ cup canned pure pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla

Instructions

• Start by making the cinnamon streusel. In a medium bowl, mix together the flour, brown sugar, cinnamon, and butter. Use your hands or a fork to mix until you have a crumbly mixture.
• In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
• In a medium bowl or large measuring cup, whisk together the milk, egg, pumpkin, oil, and vanilla. Add the wet ingredients to the flour mixture and whisk until combined.
• Heat the griddle or pan to medium low and coat with cooking spray. Pour a 1/3 cup of batter onto the heated griddle. Sprinkle about 1 tablespoon of the streusel over the pancake. Cook on the first side until bubbles begin to appear, about 3 minutes, or until golden brown. Gently flip the pancake over and cover the top with the streusel. Cook for another 3 minutes or so. Continue with the rest of the pancake batter.
• Serve pancakes warm with maple syrup drizzled over top. Enjoy!

Nutrition

Calories: 604kcal | Carbohydrates: 81g | Protein: 10g | Fat: 28g | Sodium: 416mg | Fiber: 4g | Sugar: 37g

Recipe Adapted From: Two Peas and Their Pod