I hope that those who got Labor Day off enjoyed your long weekend. We sure liked having no plans and just relaxing for the long weekend. Apparently my body doesn’t know what to do with having nothing to do, because I came down with a cold the last day of vacation. I now have that weird, scratchy voice and am going through loads of Kleenex and cough drops. I think I need more of these pumpkin pancakes!
I don’t know about you, but when I get a cold, all I seem to want to eat is comfort food. These cinnamon streusel pumpkin pancakes definitely fall into the comfort food category. From warm cinnamon and cloves smells that permeate the kitchen to the the soft, airy bite of pancake, these have comfort written all over them.
The cinnamon streusel that tops these pancakes gives regular pumpkin pancakes a boost of flavor and texture. Because they are filled with so much flavor, you can eat these pancakes with or without syrup. Perfect for a cool fall morning or, in our case, a cozy late summer dinner!
- For the Pancakes
- 1 C whole wheat flour
- 1 C all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 C pumpkin puree (not pumpkin pie filling)
- 1 1/2 C low-fat buttermilk
- 2 tbsp butter, melted and cooled
- 2 tsp vanilla extract
- 1 egg
- For the Cinnamon Streusel
- 3 tbsp butter, cold and cut into pieces
- 1/3 C brown sugar
- 1/3 C all-purpose flour
- 1 tsp cinnamon
- In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a small bowl, whisk together pumpkin puree, buttermilk, butter, vanilla, and egg. Add wet ingredients to dry ingredients and stir until just combined.
- In another small bowl, stir together brown sugar, flour, and cinnamon. Cut butter into sugar mixture using a fork until mixture resembles coarse crumbs.
- Bring a skillet or griddle to medium heat. Spray with non-stick cooking spray.
- Pour 1/4 cup of batter onto a hot skillet. Using measuring cup, lightly spread out batter in a circular motion. Cook until bubbles appear on the surface, about 2-3 minutes and flip.
- Sprinkle a generous tablespoon of streusel over the top. Cook for another 1-2 minutes. (If you are making them 1-2 at a time, you may need to add another 1-2 tablespoons of milk to thin out the batter)
- Serve warm.
Kim
Saturday 5th of October 2013
I made these pancakes this morning because my father requested pumpkin pancakes last night. I saw the recipe via Pinterest when I woke up and boy am I glad I did! They not only made the house smell cozy and delicious (way better than ANY Yankee Candle I own), but were even more fabulous to eat! I followed every step of the recipe. They are a much heavier pancake than I normally make, but the heaviness was surprisingly a good thing. My father & husband both loved the topping---they couldn't figure out what was better, the topping or the pancake itself. A very, very good recipe that will be a staple in my kitchen. I highly recommend and I can't' wait to try your other recipes on the site. Thanks!
Jessica@A Kitchen Addiction
Friday 11th of October 2013
Yay, I'm so glad you liked them!! Thanks for letting me know! :)
Tonette Joyce
Monday 9th of September 2013
My husband was passing behind me and said they were well worth a try! We'll be going for these..when the temps get out of the 90's!
Jocelyn@BruCrew Life
Sunday 8th of September 2013
These pancakes sound divine!! I especially love the topping!!
Abby
Friday 6th of September 2013
yes!! I cannot wait to make these, seriously probably the best pancake idea ever.
Stephie @ eat your heart out
Thursday 5th of September 2013
WHOA. Cinnamon streusel on pancakes...I just didn't even know pancakes could get more awesome. I want to try this out with apple spice pancakes, too! It's a fall pancake extravaganza!
(ps, I had to retype streusel about 3 times...it's a hard word to spell.)