Breakfast, Food

Pumpkin Cinnamon Streusel Pancakes

Pumpkin Cinnamon Streusel Pancakes

These pancakes are absolutely delicious!  The hubby raved about them, and I totally agreed with him.  Being able to make scrumptious food like this at home makes me less likely to feel like I need to go out to eat to order all the seasonal items.  Who needs to go out to eat when you can eat like this at home? (With that being said, I must admit that I still love going out to eat and getting a break from cooking!)

The pancakes themselves are pretty healthy without the streusel, but you can’t leave the streusel off completely.  However, you could easily half the amount of streusel if you wanted to make it a little healthier.  I had a little bit leftover even with topping the pancakes with a tad bit of streusel.

Pumpkin Cinnamon Streusel Pancakes 2


**Update (10/16/13): Most of the time I know make these without the streusel for the health factor, and they are still tasty.

Pumpkin Cinnamon Streusel Pancakes
Source: Two Peas and Their Pod
For the streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

For the pancakes:
1 1/4 cups white whole wheat flour
2 Tablespoons brown sugar
2 teaspoons baking powder
scant 1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1 cup milk
1/2 cup canned pure pumpkin
1 large egg
2 Tablespoons oil
1 teaspoon vanilla extract

1. In a small bowl, mix together flour, sugar and cinnamon for the streusel.  Cut in the butter until mixture is crumbly.  Set aside.
2.  In a large bowl, combine flours, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.  In a separate bowl, combine milk, pumpkin, egg, oil, and vanilla extract.  Make a well in the dry ingredients and pour in the wet ingredients.  Stir just until combined.
3. Heat an electric griddle and grease with cooking spray or a bit of oil.  Pour pancake mix onto griddle and top with about 1 Tablespoon streusel mixture.  Cook until bubbly and set at edges, then flip pancake.  Cook for a couple minutes longer, or until light golden brown on the bottom.  Repeat with remaining batter.  Serve pancakes topped with additional streusel, if desired, and syrup.


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