Pumpkin Pie Crumb Pancakes

Pumpkin Pie Pancakes are a perfect Fall breakfast treat, full of flavor and full of sweet goodness.
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tblsp brown sugar
  • 1 tblsp baking powder
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ½ tsp salt
  • 2 cups organic milk
  • 1 cup pumpkin puree
  • 2 large eggs
  • ¼ cup canola oil
  • 2 tsp pure vanilla extract
Streusel Crumb Topping:
  • ½ cup whole wheat flour
  • ½ cup brown sugar, packed
  • 1 tsp cinnamon
  • ¼ cup chopped walnuts or pecans (optional)
  • 6 tlsp unsalted butter, cut into cubes
  1. In a large bowl, whisk whole wheat flour, all-purpose flour, brown sugar, baking powder, cinnamon, pumpkin spice and salt.
  2. In a separate bowl, whisk milk, pumpkin puree, eggs, oil and vanilla.
  3. Pour wet ingredients over dry ingredients and gently mix together, just until combined.
  4. In a small bowl, combine ingredients for the streusel: whole wheat flour, brown sugar, cinnamon and butter. Mix with your hands until crumbly.
  5. Preheat pancake griddle to 350 degrees. Using a small ladle, pour batter onto griddle, 2 inches apart. Sprinkle batter with 1 tblsp of streusel topping. When pancakes begin to bubble, carefully flip them over. Cook until light golden brown. Repeat with remaining batter.

Yields 16 pancakes.

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