PUMPKIN CINNAMON STREUSEL PANCAKES RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 22
Steps:
- Cinnamon streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and butter. Mix together with your hands (or a fork), until you have a crumbly mixture. Set aside. Dry ingredients: In a large bowl, whisk together flours, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside. Wet ingredients: 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. Don't over mix! Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto the heated griddle (or skillet). Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2 to 3 minutes. Carefully flip the pancake over and cover very generously with cinnamon streusel. Cook for another 2 to 3 minutes or until golden brown. Continue this process to make the rest of the pancakes. Serve pancakes warm with a drizzle of pure maple syrup, and if desired, butter. Notes: The pancakes, themselves, are not overly sweet. However, the streusel can be sweet and very rich. If you want to cut back on the sweetness, I would suggest NOT adding the streusel on the first step-- rather, adding streusel once the pancake has been cooked and flipped on one side. I thought the whole wheat to white flour ratio was perfect. The texture was very slightly dense, but still somewhat tender. You could use all white flour, if you prefer, but I'd increase the brown sugar a little bit more.
PUMPKIN STREUSEL PANCAKES
Recipe by Kristan Roland, Confessions of a Cookbook Queen These pumpkin streusel pancakes are the perfect cozy Fall breakfast. Treat yourself to a lazy morning around the table with your family!
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat griddle to 325°F (or warm a skillet over medium heat).
- Prepare streusel: In a small bowl, combine Bisquick™ and brown sugar. Cut in butter and mix with your hands until combined and a crumb topping is formed. Set aside.
- In a large bowl, stir together Bisquick™, granulated sugar, cinnamon, ginger, and cloves. Stir in pumpkin, egg, milk, and vanilla until smooth and combined.
- Pour batter by the 1/3 cup onto griddle. Let cook until bubbles start to appear, then add a sprinkle of streusel. Let cook until bubbly all over and brown underneath. Flip and top with another sprinkle of streusel. Cook until done, then remove to a plate. Repeat until all the batter is used.
- Prepare glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Nutrition Facts : Calories 810, Carbohydrate 142 g, Cholesterol 85 mg, Fat 4, Fiber 4 g, Protein 11 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 85 g, TransFat 1/2 g
CINNAMON PUMPKIN STREUSEL PANCAKES
Make and share this Cinnamon Pumpkin Streusel Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- Pancakes: In a large bowl, whisk flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a medium bowl, whisk milk, egg, pumpkin, 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 procedure to make the rest of the pancakes.
- Serve pancakes warm with maple syrup and butter.
Nutrition Facts : Calories 614.4, Fat 28.6, SaturatedFat 13.4, Cholesterol 100.8, Sodium 461.8, Carbohydrate 81.7, Fiber 4.3, Sugar 34.8, Protein 10.2
PUMPKIN STREUSEL BREAD
Perfect healthy gift from the kitchen for the holidays, whole grain pumpkin bread with classic eggnog flavor, topped with cinnamon streusel.
Provided by Anonymous
Categories Breads
Time 1h20m
Yield 18 , 18 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
- MAKE BREAD BATTER.
- Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
- Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
- MAKE STREUSEL TOPPING.
- Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
- BAKE BREAD.
- Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
- NOTES.
- This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
- To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
- To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
- NUTRITION.
- SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.
Nutrition Facts : Calories 192.9, Fat 5.8, SaturatedFat 2.5, Cholesterol 29.1, Sodium 151.4, Carbohydrate 32.5, Fiber 2.3, Sugar 13.7, Protein 3.4
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