Cinnamon Pumpkin Streusel Pancakes

Great for a Thanksgiving or Christmas breakfast. From MakeBetterFood.com.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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 or 2  tablespoons  mild-flavored  vegetable oil
• 1  teaspoon vanilla extract

• 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

Directions

1. 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. Pancakes: In a large bowl, whisk flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl, whisk milk, egg, pumpkin, 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.
5. 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 procedure to make the rest of the pancakes.
6. Serve pancakes warm with maple syrup and butter.