Cinnamon Pumpkin Streusel Pancakes Recipes

CINNAMON STREUSEL PANCAKES

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
• Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
• Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
• Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.

PUMPKIN STREUSEL PANCAKES

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.

PUMPKIN CINNAMON PANCAKES

Steps:

• In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well., Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with toppings as desired.

PUMPKIN CINNAMON PANCAKES

Steps:

• Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
• Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
• Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

PUMPKIN CINNAMON PANCAKES

Steps:

• For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
• Heat in microwave until hot, about 25 seconds.
• Set the pecan syrup aside and keep warm.
• For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).
• Spray a heavy griddle with nonstick spray and heat over medium heat.
• Spoon 2 Tbsp of batter onto griddle to form each pancake.
• Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer.
• Transfer pancakes to plate.
• Top with butter and serve with warm pecan syrup.

CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
• Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
• Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
• Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

CINNAMON PUMPKIN STREUSEL PANCAKES

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.