For you pancake lovers, these pumpkin pancakes are the perfect way to scratch an itch for pumpkin flavor. They take less than 15 minutes to make the batter. The struesel topping is optional (it can be a bit sweet) but it's delicious as well!
Course Breakfast
Cuisine American
Keyword pumpkin pancakes
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 8pancakes
Calories 304kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
CINNAMON STREUSEL:
1/2cupall-purpose flour
1/2cupbrown sugarpacked
1teaspoonground cinnamon
6tablespoonscold unsalted buttercut into chunks (grating ice cold butter makes combining it a snap!)
PANCAKES:
3/4cupall-purpose flour
1/2cupwhole wheat flour
2tablespoonslight brown sugar
2teaspoonsbaking powder
2teaspoonspumpkin pie spice**
1cupmilk
1/2cupcanned pumpkinnot pumpkin pie filling
1large egg
2tablespoonscanola oil
1teaspoonvanilla extract
you can always make your own pumpkin pie spice blend with:
1/4teaspoonsalt
1teaspoonground cinnamon
1/4teaspoonnutmeg
1/8teaspoonground ginger
1/8teaspoonground cloves
Instructions
Cinnamon streusel:
In a medium bowl, combine the flour, brown sugar, cinnamon, and butter. Mix together with your hands (or a fork), until you have a crumbly mixture. Set aside.
Dry ingredients:
In a large bowl, whisk together flours, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside.
Wet ingredients:
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. Don't over mix!
Heat a griddle or pan to medium low. Coat with cooking spray.
Drop 1/3 cup of batter onto the heated griddle (or skillet). Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2 to 3 minutes.
Carefully flip the pancake over and cover very generously with cinnamon streusel.
Cook for another 2 to 3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
Serve pancakes warm with a drizzle of pure maple syrup, and if desired, butter.
Notes
Notes: The pancakes, themselves, are not overly sweet. However, the streusel can be sweet and very rich. If you want to cut back on the sweetness, I would suggest NOT adding the streusel on the first step-- rather, adding streusel once the pancake has been cooked and flipped on one side.I thought the whole wheat to white flour ratio was perfect. The texture was very slightly dense, but still somewhat tender. You could use all white flour, if you prefer, but I'd increase the brown sugar a little bit more.Recipe source: Two Peas & Their Pod