Pumpkin Pancakes with Cinnamon Streusel

These rich, decadent pancakes take like pumpkin pie that's been smothered with cinnamon sugar and maple syrup. We've found that one or two of these are a very filling breakfast.

Breakfast

Prep: 20 min
Cook: 25 min
Total: 45 min
Yields 8 pancakes

Nutritional Info

Carbs per serving: 38g

Cinnamon Streusel
62g / ½ cup all-purpose flour
96g / ½ cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons butter, cold
In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a pastry blender, until you have a crumbly mixture. Set aside.
Pancakes
93g / ¾ cup all-purpose flour
60g / ½ cup whole wheat flour
24g / 2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
In a large bowl, whisk together flours, brown sugar, baking powder, salt, and spices. Set aside.
1 cup milk
120g / ½ cup pumpkin puree
1 large egg
2 tablespoons canola oil
½ tablespoon vanilla extract
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.
cooking spray
Heat a griddle or pan to medium low. Coat with cooking spray.
Drop ⅓ 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.
Serve pancakes warm with maple syrup and butter.