Pumpkin Cinnamon Streusel Pancakes

By Maria Lichty

Updated June 02, 2020

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

Pumpkin Cinnamon Streusel Pancake stack - 1

Pin this now to find it later

Last week Josh woke up early and asked me what I wanted for breakfast-his treat. I voted for pancakes , but told him I didn’t care what variety. He came back in the room and asked if he could make our sinful Cinnamon Streusel Pancakes . I said sure, I was going to enjoy my final week of being pregnant and indulge:) As he turned to leave the room, I had an idea. I told him to make Pumpkin Cinnamon Streusel Pancakes-a little twist on our favorite recipe.

Pumpkin Cinnamon Streusel Pancake Recipe - 2

Josh went to work in the kitchen and came up with the most amazing pancakes I have ever tasted. The pumpkin pancakes are light and fluffy and the cinnamon streusel on top goes perfectly with the fall spices. I wish I could tell you how delicious these pancakes are, but there really are no words to describe them. They are too good! My mouth is watering as I type and I wish I had another stack to eat right now. I am telling you, if you are a pumpkin fan and looking for a special fall breakfast or brunch recipe, look no further. You have to make these Pumpkin Cinnamon Streusel Pancakes. I guarantee you will fall head over heels for these babies. I can’t get them out of my mind-I even dream about them. They are SO good.

So get into the kitchen and whip up a batch of Pumpkin Cinnamon Streusel Pancakes. There is no better way to start the day!

Baby update-my due date was Saturday and I am still pregnant:) I guess our little pea has his own time schedule and will come when he is ready. We are just waiting now! We will keep you updated!

More Pancake Recipes

  • Pumpkin Pancakes
  • Chocolate Chip Pancakes
  • Easy Blender Pancakes
  • Banana Pancakes
  • Lemon Ricotta Pancakes
Pumpkin Cinnamon Streusel Pancake Recipe - 3 Pumpkin Cinnamon Streusel Pancakes - 4

Pancakes

Pumpkin Cinnamon Streusel Pancakes

Ingredients1x2x3x

For the cinnamon 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

To make the pancakes:

  • 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

Instructions

  • 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.
  • In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • 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.
  • 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.
  • Serve pancakes warm with maple syrup and butter.

Nutrition

Have you tried this recipe?

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

Pumpkin Cinnamon Streusel Pancakes - 5

Pumpkin Cinnamon Streusel Pancakes

Recipe from Two Peas and Their Pod

Ingredients

For the cinnamon 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

To make the pancakes:

  • 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

Instructions

  • 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.
  • In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • 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.
  • 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.
  • Serve pancakes warm with maple syrup and butter.

Nutrition