Cinnamon Pumpkin Streusel Pancakes |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great for a Thanksgiving or Christmas breakfast. From . Ingredients:
3/4 cup all-purpose flour |
1/2 cup whole wheat flour |
2 tablespoons light brown sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
1/8 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1 cup milk |
1/2 cup canned pumpkin (not pumpkin pie filling) |
1 large egg |
2 tablespoons canola oil or 2 tablespoons mild-flavored vegetable oil |
1 teaspoon vanilla extract |
1/2 cup all-purpose flour |
1/2 cup brown sugar, packed |
1 teaspoon ground cinnamon |
6 tablespoons cold unsalted butter, cut into chunks |
Directions:
1. 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. Pancakes: In a large bowl, whisk flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl, whisk milk, egg, pumpkin, 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.
5. 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 procedure to make the rest of the pancakes.
6. Serve pancakes warm with maple syrup and butter.
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