HomePancakes Cinnamon Pumpkin Streusel Pancakes

Cinnamon Pumpkin Streusel Pancakes

Posted in : Pancakes on by : Daphne


Pancakes:3/4 cup all-purpose flour1/2 cup whole wheat flour2 tablespoons light brown sugar2 teaspoons baking powder1/4 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon nutmeg1/8 teaspoon ground ginger1/8 teaspoon ground cloves1 cup milk1/2 cup canned pumpkin (not pumpkin pie filling)1 large egg2 tablespoons canola oil1 teaspoon vanilla extractStreusel:1/2 cup all-purpose flour1/2 cup brown sugar, packed1 teaspoon ground cinnamon6 tablespoons cold unsalted butter, cut into chunks



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 flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a medium bowl, whisk 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 procedure to make the rest of the pancakes.

5. Serve pancakes warm with maple syrup and butter.