Pumpkin Cinnamon Streusel Pancakes Recipe

5 / 5 (1 review)

One of my favorite pumpkin recipes for breakfast!

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. 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. 😉

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.

I love pumpkin all year round, but especially starting in the Fall and on through the holidays! And also, especially in yummy, sweet food. 😉

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.

Then after you flip them, you add more streusel to cover the top of each. 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 them a try!

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Pumpkin Cinnamon Streusel Pancakes Recipe

5 / 5 (1 review)
Prep Time: 8 mins | Cook Time: 3 mins each
Yield: about nine 4-inch pancakes | Serves: 4-6

Ingredients

  • Streusel

  • 1/2 cup all-purpose flour (about 2 ounces)
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into chunks
  • Pancakes

  • 3/4 cup all-purpose flour (about 3 ounces)
  • 1/2 cup whole wheat flour (about 2 ounces)
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup milk
  • 1/2 cup canned pure pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla

Instructions

  1. 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.
  2. In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. 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.
  4. 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.
  5. Serve pancakes warm with maple syrup drizzled over top. Enjoy!

Recipe Adapted From: Two Peas and Their Pod

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