Pumpkin Cinnamon Streusel Pancakes

I know it's almost Christmas but I still have a plethora of pumpkin recipes to share (and more to come because I've hoarded about 15 cans. I'm crazy, I know). So here's a good one!

Let me start off by saying that I'm not a huge fan of pancakes. I generally like a savory breakfast of eggs, meat and carbs. I'm also a big fan of cereal and toast with peanut butter. But pancakes and french toast aren't my favorite. I think it might be that I don't really love syrup or anything maple flavored. However, Tom enjoys them and I don't absolutely hate them so I try to make one of the two when I see him.

This was my first time making pancakes (ya know, because I don't like them). So I was really nervous that I'd either burn them or turn them into a pile of gooey mess. But I didn't! It took a lot of effort and caused my unnecessary stress but I managed.

Also, I will never just make plain pancakes. Ever. I don't like my food boring so I always have to jazz it up. So if I'm going to make pancakes, I have to make some version of the bland breakfast that will: a) incorporate things that love and b) have some kind of flavor so I don't have to use much syrup. And this is how I decided upon pumpkin.

You all know how I feel about pumpkin. Obsessed. Now you will learn how I feel about streusel. LOVE IT. I won't eat a pie without streusel topping. It's just perfect, especially when it gets a little dark and crispy. This recipe had both so it was on my "make immediately" list.

These pancakes are really filling. Tom and I shared them and we couldn't finish the whole plate because they had a very cake-y consistency. So just keep that in mind when you decide how many to make because a little goes a looooong way!

Pumpkin Cinnamon Streusel Pancakes (4 servings) from Two Peas and Their Pod

·         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

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.

the gigantic pancake that was extremely difficult to flip

SUCCESS!

you can tell how hard I'm concentrating

beautiful finished product :)