Cinnamon Streusel Pumpkin Pancakes
Serves: 4
For the Pancakes
  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp salt
  • 1 C pumpkin puree (not pumpkin pie filling)
  • 1½ 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
  • ⅓ C brown sugar
  • ⅓ C all-purpose flour
  • 1 tsp cinnamon
  1. In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  2. In a small bowl, whisk together pumpkin puree, buttermilk, butter, vanilla, and egg. Add wet ingredients to dry ingredients and stir until just combined.
  3. In another small bowl, stir together brown sugar, flour, and cinnamon. Cut butter into sugar mixture using a fork until mixture resembles coarse crumbs.
  4. Bring a skillet or griddle to medium heat. Spray with non-stick cooking spray.
  5. Pour ¼ 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.
  6. 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)
  7. Serve warm.
Recipe by A Kitchen Addiction at