I’ve been on the look out for some fun Saturday morning-type recipes….when I found this recipe, I just knew I had to try it!

We are big pancake fans around here, and what a perfect combination for fall!  Pumpkin AND pancakes.  Yum.

Ready for the recipe??

Pumpkin Streusel Pancakes


For the cinnamon streusel:
1/2 cup whole wheat pastry flour
1/2 cup coconut sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup whole wheat pastry flour
1/2 cup white whole wheat flour
2 tablespoons coconut 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 coconut oil
1 teaspoon vanilla extract


1. First, make the cinnamon streusel. In a medium bowl, combine flour, coconut 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, coconut sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. In a medium bowl, whisk together milk, egg, pumpkin, coconut 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.

**Note-my griddle was too hot at first, and my first batch burned before they were cooked through!  Make sure your griddle isn’t too hot!**

Lightly adapted from Two Peas & Their Pod

Linking up here!