Fluffy Pumpkin Cinnamon Streusel Pancakes Recipe – Fall’s Cozy Joy

Pumpkin cinnamon streusel pancakes revolutionize ordinary breakfast into a magical morning celebration of autumn’s warmth.

Fluffy and delicate, these pancakes capture the essence of cozy seasonal comfort with their rich, spiced profile.

Crisp morning edges meet soft, pillowy centers in a delightful textural dance that awakens sleepy taste buds.

Warm spices mingle with sweet pumpkin, creating a symphony of flavors that feels like a culinary hug.

streusel crumbles add a delightful crunch, elevating the pancake experience from simple to extraordinary.

Each bite promises a perfect balance between cake-like softness and crisp, buttery topping.

Weekend breakfast enthusiasts will adore this recipe that turns simple ingredients into a memorable morning feast.

What Makes Pumpkin Cinnamon Streusel Pancakes Special

• Savor Autumn's Warmth: These pancakes capture the cozy essence of fall with a perfect blend of pumpkin and warming spices like cinnamon, nutmeg, and ginger that instantly comfort your taste buds.
• Create Textural Delight: The crumbly streusel topping adds an irresistible crunch that contrasts beautifully with the soft, fluffy pancake interior, making each bite a delightful sensory experience.
• Craft Effortless Elegance: Despite looking impressive, these pancakes are surprisingly simple to make, with straightforward steps that even novice cooks can master, turning breakfast into a special occasion without complicated techniques.
• Celebrate Seasonal Indulgence: This recipe transforms an ordinary morning into a festive celebration, offering a delicious way to embrace autumn's most beloved flavors in a single, satisfying dish that feels both nostalgic and exciting.

Ingredients for Pumpkin Cinnamon Streusel Pancakes

• All-Purpose Flour, Whole Wheat Flour: Classic pancake base with a hearty, nutty whole grain boost for extra texture and nutrition.
• Brown Sugar: Warm, deep sweetness that complements pumpkin's natural flavor.
• Baking Powder: Essential leavening agent for fluffy pancake rise.
• Salt: Enhances overall flavor balance.
• Cinnamon, Nutmeg, Ginger, Cloves: Warm spice blend that creates classic fall flavor profile.

• Milk: Provides moisture and helps create smooth pancake batter.
• Egg: Binds ingredients and adds structure to pancakes.
• Pumpkin Puree: Signature autumn ingredient that brings rich, smooth texture and earthy taste.
• Canola Oil: Ensures pancakes stay moist and prevents sticking.
• Vanilla Extract: Adds subtle depth and aromatic sweetness.

• Flour: Creates crumbly streusel texture.
• Brown Sugar: Adds caramel-like sweetness to topping.
• Cinnamon: Provides warm, spicy note to streusel.
• Butter: Helps bind streusel and creates rich flavor.
• Cooking Spray: Prevents pancakes from sticking during cooking.

Cooking Method for Pumpkin Cinnamon Streusel Pancakes

Step 1: Prepare Cinnamon Streusel Topping

• Flour
• Brown sugar
• Cinnamon
• Butter

Blend ingredients using your hands or a fork until you create a crumbly mixture. Set aside for later.

Step 2: Create Dry Pancake Mixture

• Flour blend
• Brown sugar
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Ginger
• Cloves

Set this dry mixture aside.

Step 3: Mix Wet Pancake Ingredients

• Milk
• Egg
• Pumpkin puree
• Canola oil
• Vanilla extract

Add wet ingredients to the dry flour mixture and whisk until completely combined.

Step 4: Cook Pancakes

Heat griddle or pan to medium-low heat. Lightly coat with cooking spray.

Pour of batter onto heated skillet. Sprinkle of cinnamon streusel on top.

Cook first side until bubbles form (about 2-3 minutes).

Carefully flip pancake and generously cover with additional streusel.

Cook another 2-3 minutes until golden brown.

Repeat process for remaining batter.

Serve warm and enjoy your delicious pumpkin cinnamon streusel pancakes!

Helpful Tips to Perfect Pumpkin Cinnamon Streusel Pancakes

• Create Crumbly Texture: Work the streusel ingredients with cold butter using your fingertips to achieve a perfectly sandy, crumbly consistency.
• Control Griddle Temperature: Keep the heat at medium-low to prevent burning and ensure even cooking of the delicate pancakes.
• Layer Streusel Strategically: Sprinkle streusel both during cooking and on top for maximum flavor and a delightful crunchy texture.
• Rest Batter Briefly: Let the pancake batter sit for 5 minutes before cooking to allow flour to hydrate and create fluffier pancakes.
• Prevent Sticking: Use non-stick cooking spray or a light layer of butter on the griddle to ensure easy pancake flipping and clean release.

How to Handle Leftovers of Pumpkin Cinnamon Streusel Pancakes

• Refrigerate pancakes in an airtight container between layers of parchment paper for up to 3 days. Seal tightly to prevent moisture loss and maintain freshness. When ready to reheat, place pancakes on a microwave-safe plate and warm for 20-30 seconds until heated through. For crispy edges, use a toaster oven or skillet: warm pancakes on medium heat for 1-2 minutes per side, which helps restore their original texture. Avoid freezing pancakes with streusel, as the topping may become soggy when thawed.

Best Sides for Pumpkin Cinnamon Streusel Pancakes

• Brew Perfect Autumn Coffee: Pair these warm, spiced pancakes with a freshly brewed medium-roast coffee or pumpkin spice latte. The rich, robust coffee complements the sweet and earthy pumpkin flavors, creating a cozy breakfast experience.
• Create Creamy Contrast: Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream. The cool, smooth texture balances the warm, spiced pancakes and adds a luxurious touch to your morning meal.
• Drizzle Maple Magic: Top with pure maple syrup or a homemade caramel sauce. The sweet, sticky liquid enhances the cinnamon and pumpkin notes, bringing out the depth of flavors in the streusel-topped pancakes.
• Spice Up with Chai: Enjoy alongside a warm chai tea with steamed milk. The tea's aromatic spices like cardamom, ginger, and cinnamon beautifully echo the pancakes' warm, autumnal flavor profile.

Pumpkin Cinnamon Streusel Pancakes Variations Worth Trying

• Autumn Apple Pancakes: Replace pumpkin with grated fresh apples, add a dash of apple pie spice to enhance the fall flavor profile. Sprinkle chopped pecans into the streusel for extra crunch.
• Banana Nut Breakfast Pancakes: Mash ripe bananas into the batter, incorporate chopped walnuts into the streusel topping. Drizzle with warm maple syrup for added sweetness.
• Chocolate Chip Harvest Pancakes: Mix mini chocolate chips into the batter, swap half the brown sugar in streusel with cocoa powder. Top with additional chocolate chips during cooking for rich indulgence.
• Gluten-Free Pumpkin Pancakes: Use almond flour and gluten-free all-purpose flour blend instead of regular wheat flour. Ensure all ingredients are certified gluten-free for sensitive dietary needs.

Pumpkin Cinnamon Streusel Pancakes Recipe

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4.9 from 29 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Pumpkin cinnamon streusel pancakes bring autumn’s warmth to breakfast tables with their rich, spiced flavor. Fluffy layers topped with crumbly streusel and maple syrup invite you to savor seasonal comfort in each delightful bite.

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Ingredients

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Main Ingredients:

• 1 cup milk
• ½ cup canned pumpkin (not pumpkin pie filling)
• 1 large egg

Flour Ingredients:

• ¾ cup all-purpose flour
• ½ cup whole wheat flour

Spices and Sweeteners:

• 2 tablespoons light brown sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Additional Ingredients:

• 2 tablespoons canola oil
• 1 teaspoon vanilla extract

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Instructions

1. Create the cinnamon streusel by blending all-purpose flour, brown sugar, ground cinnamon, and softened unsalted butter in a medium mixing bowl, using fingertips or a fork to form a crumbly texture. Reserve the mixture for later use.
2. In a separate large mixing bowl, thoroughly combine whole wheat flour, all-purpose flour, brown sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves using a whisk.
3. In a medium bowl, vigorously whisk together whole milk (237 milliliters), large egg, canned pumpkin puree, canola oil, and pure vanilla extract until smooth and well integrated.
4. Pour the wet ingredient mixture into the dry flour mixture, whisking gently until just combined, being careful not to overmix the batter.
5. Preheat a non-stick griddle or large skillet to medium-low heat (around 325°F or 163°C), lightly coating the surface with cooking spray.
6. Ladle approximately of pancake batter onto the heated surface, immediately sprinkling of prepared cinnamon streusel over the wet batter.
7. Allow pancake to cook until small bubbles form across the surface and edges appear slightly dry, approximately 2-3 minutes.
8. Carefully flip the pancake, generously covering the uncooked side with additional cinnamon streusel, then cook for an additional 2-3 minutes until golden brown and fully set.
9. Repeat the process with remaining batter, adjusting heat as necessary to prevent burning and maintaining consistent pancake color and texture.

Notes

• Prep ahead cinnamon streusel topping for quick morning assembly and extra flavor infusion.
• Use fresh ground spices to enhance the warm, aromatic profile of the pancakes for maximum taste complexity.
• Mix wet and dry ingredients separately to ensure smooth, lump-free batter and perfect pancake texture.
• Control griddle temperature carefully to prevent burning and achieve golden-brown crispy edges.
• Top with additional streusel, maple syrup, or whipped cream for an indulgent breakfast experience.
• Store leftover pancakes in an airtight container and reheat in toaster for crispy restoration.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 260 kcal
• Sugar: 7 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 45 mg