pumpkin streusel pancakes

by adandelionchild

Considering what a large part of our lives food is, I can’t believe neither Jill nor I have posted yet about it. All that is about to change my friends, because I have a great recipe for you! I found it via two peas & their pod.

Jill and I made these Pumpkin Cinnamon Streusel Pancakes a little while ago and they were….amazing.
If you like pumpkin, these are for you.
If you like pancakes, these are for you.
If you like breakfast, these are for you.
If you still haven’t raised your hand, you should just try these anyways. You won’t be sorry.
These pancakes are moist and hearty and not overly sweet, but kind of spicey in the way that all the best festive fall recipes are.

Here is the recipe from the website of tt&tp:

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

BATTER:
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
1 teaspoon vanilla extract

Directions:

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 1/3 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.

Jill decided to forgo the syrup on her pancakes, and I should have followed her example. The streusel is perfect and they don’t really need any extra sugar. Unless you’re into that kinda thing. Then, by all means, let Mrs. Butterworth out of the cupboard.

I actually really wish I had some canned pumpkin right now so I could whip up another batch of these lovelies. Enjoy!

*all photos were by the wonderfully talented JJ

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3 Comments to “pumpkin streusel pancakes”

  1. Do I like….pumpkin (check), pancakes (check), breakfast (check). Yes, these are definitely for me and they look delicious. Thanks for sharing. Cheers!

    • They were the best pancakes I’ve ever tasted! Even compared to all those specialty pancakes at Denny’s, IHOP, those kind of places. They were really rich, but in a way that could be easily altered to your liking. Thanks for reading! 🙂

  2. They look fantastic! I would probably want to add chopped pecans or walnuts because I love the crunch.

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