Name: Recipe "Pumpkin Cinnamon Streusel Pancakes"
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 0.5 cup all-purpose flour; 0.5 cup brown sugar, packed (packed); 1 tsp ground cinnamon; 6 tbsp cold unsalted butter (cold, cut into chunks); 0.75 cup all-purpose flour; 0.5 cup whole wheat flour; 2 tbsp light brown sugar; 2 tsp baking powder; 0.25 tsp salt; 1 tsp ground cinnamon; 0.25 tsp nutmeg; 0.125 tsp ground ginger; 0.125 tsp ground cloves; 1 cup milk; 0.5 cup canned pumpkin (not pumpkin pie filling); 1 large egg; 2 tbsp canola oil; 1 tsp vanilla extract

Don’t miss Chocolate Chip Pancakes, Blueberry Buckle Cake, Cinnamon Streusel Pancakes, or Baked Pumpkin Donut Holes either.

How These Pumpkin Cinnamon Streusel Pancakes Came to Be

These pumpkin cinnamon streusel pancakes started one morning when Josh surprised me with breakfast. He woke up early and asked what I wanted. I said pancakes, any kind would do. He came back and asked if he could make our cinnamon streusel pancakes. I said sure, happy to indulge in my final week of pregnancy. As he turned, I had an idea. ‘What if we added pumpkin?’ He nodded and got to work. He came back with the most amazing stack I’ve ever tasted. The pancakes were light and fluffy, and the streusel on top was perfect with the fall spices.

Why You’ll Love These Pumpkin Streusel Pancakes

The streusel is added in two stages: a little on the raw side, then generously after flipping. It creates a sweet, crunchy topping that stays put.
Whole wheat flour gives the pancakes a tender, sturdy crumb without weighing them down.
Canned pumpkin means you can make this fall breakfast any day of the year.

Key Ingredients for Pumpkin Cinnamon Streusel Pancakes

Canned pumpkin: Use pure pumpkin, not pumpkin pie filling. It provides moisture and a mild earthy sweetness. One 15-ounce can holds about 1 3/4 cups, so half a cup leaves plenty for another use.
Cold unsalted butter: Essential for the streusel. Cold butter cut into small cubes creates a crumbly texture when mixed with flour. If the butter softens, chill the streusel before using.
Whole wheat flour: Adds structure and a subtle nutty flavor. You can substitute all-purpose, but the pancakes will be less tender. White whole wheat flour works well.

Kitchen Tools for Making Pumpkin Pancakes

Griddle or large nonstick skillet for even heat
Flexible spatula for flipping pancakes
Mixing bowls (medium and large)
Whisk or fork for combining
Measuring cups and spoons
1/3 cup measure for portioning batter

Tips for Perfect Pumpkin Cinnamon Streusel Pancakes

Mix the batter until just combined. A few lumps are fine. Overmixing develops gluten and makes pancakes tough. Cook on medium low heat. The streusel contains butter and sugar, so high heat causes it to burn. After pouring the batter, sprinkle about 2 tablespoons of streusel on the uncooked side. After flipping, cover the cooked side generously with more streusel. It will caramelize slightly. Watch the heat and adjust if it browns too fast.

Pumpkin Cinnamon Streusel Pancake Variations to Try

If you don’t have individual spices, use 2 teaspoons pumpkin pie spice instead. For tangier pancakes, swap the milk for buttermilk. Fold in a handful of chocolate chips or toasted pecans for extra texture. For a gluten free version, use a 1-to-1 gluten free flour blend. To make the streusle more rustic, replace half the flour with old-fashioned oats.

How to Serve Pumpkin Cinnamon Streusel Pancakes

These pancakes are delicious with a pat of butter and warm maple syrup, as the recipe suggests. For extra decadence, add a dollop of whipped cream and a dusting of cinnamon. To balance the sweetness, serve with crispy bacon or pork sausage. A side of scrambled eggs also works well for a complete fall breakfast.

How to Store Leftover Pumpkin Pancakes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place a sheet of wax paper between layers to prevent them from sticking together.

Freezing Pumpkin Cinnamon Streusel Pancakes

Arrange pancakes in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer bag and keep for up to 2 months. Reheat directly from frozen in a toaster or oven.

Best Ways to Reheat Pumpkin Streusel Pancakes

For best results, reheat pancakes in a toaster or toaster oven on a medium setting. This restores the crisp edges and warm center. The microwave works too, but the streusel topping will soften.

Pumpkin Cinnamon Streusel Pancakes FAQs

Can I use fresh pumpkin instead of canned?

Yes, but you need to drain the fresh pumpkin puree well to remove excess moisture. Start with about 1/2 cup after draining.

Can I make the streusel ahead of time?

Absolutely. Prepare the streusel and store in an airtight container in the refrigerator for up to a week. Bring to room temperature before using.

Can I use all-purpose flour only?

Yes, replace the whole wheat flour with an equal amount of all-purpose flour. The pancakes will be slightly less hearty but still delicious.

How do I know when the pancakes are ready to flip?

Flip when bubbles appear on the surface and the edges look set, about 2-3 minutes. The bottom should be golden brown.

Can I double this recipe?

Yes, this recipe can be doubled easily. Simply multiply all ingredients. You’ll need a larger bowl and possibly cook in batches.

Recipe

Pumpkin Cinnamon Streusel Pancakes

Light and fluffy pumpkin spiced pancakes are topped with cinnamon streusel. Serve with butter and maple syrup for a decadent fall breakfast.

mediumVegetarian

10 min

Prep Time

15 min

Cook Time

25 min

Total Time

Servings

Breakfast

Course

American

Cuisine

548 kcal

Calories

Ingredients

Servings

cinnamon streusel

0.5 cup all-purpose flour
0.5 cup brown sugar, packed, packed

1 tsp ground cinnamon
6 tbsp cold unsalted butter, cold, cut into chunks

pancakes

0.75 cup all-purpose flour
0.5 cup whole wheat flour
2 tbsp light brown sugar
2 tsp baking powder
0.25 tsp salt
1 tsp ground cinnamon
0.25 tsp nutmeg

0.125 tsp ground ginger
0.125 tsp ground cloves
1 cup milk
0.5 cup canned pumpkin, not pumpkin pie filling
1 large egg
2 tbsp canola oil
1 tsp vanilla extract

Instructions

1
First, 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 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.
5
Serve pancakes warm with maple syrup and butter.

Nutrition (per serving)

548kcal

Calorie breakdown

Protein7%41 kcal

Fat34%185 kcal

Carbohydrates59%330 kcal

How this was calculated — 18 of 18 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached439 kcal

brown sugar, packedSugars, brown456 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

cold unsalted butterButter, salted645 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached659 kcal

whole wheat flourFlour, whole wheat, unenriched444 kcal

light brown sugarSugars, brown114 kcal

baking powderLeavening agents, baking powder, low-sodium10 kcal

saltSalt, table0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

nutmegOil, nutmeg butter11 kcal

ground gingerGinger root, raw1 kcal

ground clovesSpices, cloves, ground2 kcal

milkMilk, buttermilk, fluid, whole149 kcal

canned pumpkinPumpkin, raw31 kcal

large eggEgg, whole, raw, fresh1 kcal

canola oilOil, canola265 kcal

vanilla extractVanilla extract14 kcal

Serving size ≈ 180 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: breakfast, fall, nutFree, pancakes, pumpkin, Skillet, vegetarian

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