Saturday, August 29, 2020



These pumpkin pancakes are up there in my favorite pumpkin recipes, so delicious! Plus, they're quick and easy to make!



The  cinnamon streusel:

  •  6 tablespoons cold unsalted butter, cut into chunks
  •  1/2 cup brown sugar, packed
  •  1 teaspoon ground cinnamon
  •  1/2 cup all-purpose flour

The pancakes:

  •  2 tablespoons light brown sugar
  •  1 teaspoon ground cinnamon
  •  1/8 teaspoon ground cloves
  •  1/8 teaspoon ground ginger
  •  1 teaspoon vanilla extract
  •  2 teaspoons baking powder
  •  1/2 cup whole wheat flour
  •  1/2 cup canned pumpkin 
  •  2 tablespoons canola oil
  •  3/4 cup all-purpose flour
  •  1/4 teaspoon nutmeg
  •  1/4 teaspoon salt
  •  1 large egg
  •  1 cup milk



  1. Make the cinnamon streusel. 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.
  2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
  4. 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 process to make the rest of the pancakes.
  5. Serve pancakes warm with maple syrup and butter. Enjoy your breakfast!