Oh, there’s nothing quite like the smell of a cozy fall morning in my kitchen. It’s my absolute favorite season for breakfast, and it all starts with a stack of something warm and spiced. For years, our family’s weekend tradition has been these incredible pumpkin streusel pancakes. I’m telling you, the moment that cinnamon streusel hits the hot griddle and starts to caramelize… wow. It just fills the whole house with the most amazing aroma that literally pulls everyone out of bed. It’s our little signal that the weekend is here, and it’s time to slow down and enjoy each other’s company.
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Streusel Pancakes
Trust me, these aren’t your average pancakes – they’re little bites of autumn magic! Here’s why they’ve become our family’s go-to fall breakfast:
- That perfect fluffy texture – thanks to buttermilk and just the right amount of pumpkin purée
- Cinnamon streusel that caramelizes as it cooks, creating crispy, sugary pockets
- Ready in under 30 minutes – even faster if you prep the streusel ahead
- Kids go crazy for them (mine call them “crunchy pumpkin cakes”)
- Makes your kitchen smell like a pumpkin spice candle – but way better!
Seriously, once you try these, regular pancakes just won’t cut it anymore. They’re that good.
Ingredients for Pumpkin Streusel Pancakes
Okay, let’s talk ingredients – because this is where the magic starts! I’ve learned over the years that using the right ingredients (and prepping them properly) makes all the difference between good pancakes and knock-your-socks-off pumpkin streusel pancakes. Here’s exactly what you’ll need:
Streusel Ingredients
This crumbly topping is what takes these pancakes from ordinary to extraordinary. The key is keeping everything cold:
- 1/4 cup all-purpose flour – spooned and leveled
- 1/4 cup packed brown sugar – the dark kind for extra molasses flavor
- 1 tsp cinnamon – my secret is using Vietnamese cinnamon for extra warmth
- 2 tbsp cold butter, cubed – straight from the fridge is best!
Pancake Ingredients
For the fluffiest pumpkin pancakes you’ll ever eat:
- 1 1/2 cups all-purpose flour – measured the same way
- 1 tbsp granulated sugar – just enough to balance the spices
- 2 tsp baking powder – check that it’s fresh!
- 1 1/2 tsp pumpkin pie spice – or make your own with cinnamon, ginger, nutmeg and cloves
- 1/2 tsp salt – brings out all the flavors
- 1 1/4 cups buttermilk – tangy and perfect for tenderness
- 1/2 cup pumpkin purée – not pumpkin pie filling!
- 1 large egg – room temperature works best
- 2 tbsp melted unsalted butter – cooled slightly
- 1 tsp vanilla extract – the good stuff, not imitation
How to Make Pumpkin Streusel Pancakes
Alright, let’s get cooking! I promise these pumpkin streusel pancakes come together faster than you’d think. The secret is working in stages – first the streusel, then the batter. Here’s exactly how I do it every Saturday morning:
Preparing the Streusel
First things first – that glorious cinnamon streusel topping! Grab a small bowl and toss in the flour, brown sugar, and cinnamon. Now here’s my trick: take those cold butter cubes straight from the fridge and work them into the dry mix with your fingertips. You want it to look like coarse crumbs – not paste! If the butter starts getting too soft, just pop the bowl in the fridge for 5 minutes. Trust me, keeping those butter bits cold makes all the difference for that perfect crispy texture.
Mixing the Pancake Batter
Now for the pancakes themselves. In one bowl, whisk together all your dry ingredients – flour, sugar, baking powder, pumpkin pie spice, and salt. In another bowl, beat the egg lightly, then stir in the buttermilk, pumpkin purée, melted butter, and vanilla. Here’s where I always tell my kids: “Slow and steady wins the pancake race!” Pour the wet ingredients into the dry and stir just until combined. A few lumps? Perfect! Overmixing makes tough pancakes, and we want these babies light and fluffy.
Cooking the Pancakes
Heat your griddle or pan over medium heat – not too hot or the streusel will burn before the pancakes cook through. I test mine by flicking a few drops of water – when they dance across the surface, you’re ready. Pour about 1/4 cup batter per pancake. Here comes the fun part: immediately sprinkle a generous pinch of streusel over each pancake while the top is still wet. Watch for bubbles to form around the edges – about 2-3 minutes – then flip carefully. Cook another minute or two until golden brown underneath. That heavenly smell? That’s your cue they’re done!
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22 Reasons Pumpkin Streusel Pancakes Will Steal Your Heart
Fluffy pumpkin pancakes topped with cinnamon streusel for a perfect fall breakfast.
- Total Time: 25 mins
- Yield: 8 pancakes 1x
Ingredients
- Streusel:
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tbsp cold butter, cubed
- Pancakes:
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1/2 cup pumpkin purée
- 1 large egg
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
Instructions
- Mix streusel ingredients until crumbly.
- Whisk pancake dry ingredients together.
- Combine wet ingredients and mix into dry ingredients.
- Heat griddle or pan over medium heat.
- Pour batter onto griddle.
- Sprinkle streusel on the wet top side.
- Flip when bubbles form.
- Cook until golden.
Notes
- Use fresh pumpkin purée for best flavor.
- Adjust cinnamon to taste.
- Serve warm with maple syrup.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 14g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Tips for Perfect Pumpkin Streusel Pancakes
After making these pumpkin streusel pancakes every fall for years, I’ve picked up some foolproof tricks to make them absolutely perfect every time:
- Use fresh pumpkin purée – the canned stuff works, but roasting your own pumpkin takes the flavor to another level
- Adjust the spices to your taste – I sometimes add an extra pinch of nutmeg or cardamom for warmth
- Don’t overcrowd the pan – give each pancake space so you can flip them easily without losing the streusel
- Keep the heat medium-low – this lets the pancakes cook through before the streusel browns too much
- Warm your plates – cold plates make pancakes get soggy faster
Oh, and the most important tip? Make extras – these disappear fast!
Serving Suggestions
Oh, you’re going to love dressing up these pumpkin streusel pancakes! Here are my family’s favorite ways to serve them:
- Warm maple syrup – the classic choice that pools beautifully in all those streusel nooks
- Fresh whipped cream – dolloped high with an extra sprinkle of cinnamon
- Toasted pecans – for that satisfying crunch against the fluffy pancakes
- A pat of butter – because everything’s better with butter melting into the hot streusel
Sometimes we go wild and do all four – no judgment here!
Storage and Reheating
Now, let’s talk leftovers – though in my house, that’s a rare problem! If you do somehow have extra pumpkin streusel pancakes, layer them between parchment paper in an airtight container. They’ll keep in the fridge for about 2 days. For longer storage, freeze them flat on a baking sheet first, then stack. When that pumpkin craving hits, just pop them straight into the toaster (no thawing needed!) or warm them in a 350°F oven until crisp again. The streusel gets beautifully crispy all over again – almost like fresh!
Nutritional Information
Okay, let’s be real – we’re not eating pumpkin streusel pancakes for their nutritional value! But for those who like to know, here’s the scoop (based on 2 pancakes): about 320 calories, 11g fat, and 48g carbs. Remember, these are estimates – your exact numbers will vary depending on your ingredients and how generous you are with that streusel topping! I say enjoy every delicious bite.
Frequently Asked Questions
I get asked about these pumpkin streusel pancakes all the time – here are the most common questions that pop up in my kitchen and inbox:
Can I use canned pumpkin purée? Absolutely! Just make sure it’s 100% pure pumpkin, not pumpkin pie filling. The canned stuff works great when fresh isn’t available. I often use Libby’s when I’m in a hurry.
What’s the best way to keep pancakes warm? I keep mine in a single layer on a baking sheet in a 200°F oven. Cover loosely with foil – this keeps them warm without getting soggy.
Can I make the batter ahead? You can mix it up the night before, but the baking powder starts working immediately. For best results, I recommend making just the dry and wet mixes separately, then combining them in the morning.
Why does my streusel sink into the batter? Make sure your griddle isn’t too hot, and sprinkle the streusel on right after pouring – the wetter the surface, the better it sticks.
Can I freeze these pancakes? Yes! They freeze beautifully for up to 2 months. Just reheat in the toaster for that fresh-off-the-griddle taste.
Share Your Pumpkin Streusel Pancakes
Oh, I’d absolutely love to see your stack of golden pumpkin streusel pancakes! Snap a pic and tag me @FrostyRecipes – nothing makes me happier than seeing your kitchen adventures. Leave a comment below telling me how your family liked them too. Happy flipping!
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