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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Pour the wet ingredient mixture into the dry flour mixture, whisking gently until just combined, being careful not to overmix the batter.
- 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.
- Ladle approximately of pancake batter onto the heated surface, immediately sprinkling of prepared cinnamon streusel over the wet batter.
- Allow pancake to cook until small bubbles form across the surface and edges appear slightly dry, approximately 2-3 minutes.
- 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.
- 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