Description
Pumpkin Cinnamon Streusel Pancakes offer a delightful blend of flavors and textures, perfect for breakfast.
Ingredients
Scale
- For the Cinnamon Streusel:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into chunks
- For the Pancakes:
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup milk
- ½ cup canned pumpkin (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
Instructions
- Make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Use a fork or your hands to mix until crumbly. Set aside.
- In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together milk, pumpkin, egg, canola oil, and vanilla.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Heat a griddle or pan over medium-low heat and coat with cooking spray.
- Pour about ⅓ cup of batter onto the skillet. Sprinkle 2 tablespoons of streusel over the batter.
- Cook until bubbles form on the surface (about 2–3 minutes). Carefully flip, add more streusel on top, and cook another 2–3 minutes until golden brown.
- Repeat with remaining batter.
- Serve warm with butter and maple syrup.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 403 kcal
- Sugar: 25g
- Sodium: 234mg
- Fat: 19g
- Saturated Fat: 9g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 7g
Keywords: Pumpkin Cinnamon Streusel Pancakes