Pumpkin Streusel Cinnamon Roll Pancakes

These pumpkin streusel cinnamon roll pancakes are fluffy, soft, and full of cozy pumpkin spice flavor. The sweet cinnamon swirl adds a gooey cinnamon roll taste, while the buttery streusel creates a delicious crunchy topping in every bite. Perfect for a cozy fall breakfast with a drizzle of maple syrup!

Ingredients Needed:

Pumpkin Oatmeal Pancakes

– Rolled oats: Creates the base of the pancakes and provides fiber while blending into a smooth, flour-like consistency. You can substitute quick oats or oat flour.

– Pumpkin puree: Adds moisture, natural sweetness, and classic pumpkin flavor while keeping the pancakes soft. Sweet potato puree or butternut squash puree can be used as alternatives.

– Egg: Binds the ingredients together and helps the pancakes hold their shape while cooking. You can use a flax egg as a plant-based alternative, although the texture may be slightly different.

– Milk: Adds moisture and helps create a smooth pancake batter. Any dairy-free milk, such as almond, oat, or soy milk, works well.

– Maple syrup: Adds natural sweetness and complements the pumpkin and cinnamon flavors. Honey or agave syrup can be used instead.

– Baking powder: Helps the pancakes rise, creating a light and fluffy texture. For the best results, use baking powder rather than substituting baking soda directly.

– Ground cinnamon: Adds warmth and enhances the pumpkin spice flavor. Pumpkin pie spice is a great alternative.

– Vanilla extract: Adds a subtle sweetness and enhances the overall flavor of the pancakes. Vanilla bean paste can be used instead, or you can omit it.

– Salt: Balances the sweetness and brings out the pumpkin and cinnamon flavors. Fine sea salt or regular table salt works well.

Cinnamon Roll Swirl

– Butter: Creates a rich, buttery flavor and helps the cinnamon sugar melt into the pancakes as they cook. Vegan butter can be used as a dairy-free alternative.

– Brown sugar: Gives the swirl its signature cinnamon roll sweetness and caramel-like flavor. Coconut sugar can be used instead.

– Ground cinnamon: Provides the classic warm, spiced flavor that makes these pancakes taste like cinnamon rolls. Pumpkin pie spice can be used for a slightly different fall flavor.

Cinnamon Streusel

– All-purpose flour: Provides structure and helps create the crumbly texture of the streusel. A 1:1 gluten-free flour blend or oat flour can be used as an alternative.

– Brown sugar: Adds sweetness and helps the streusel caramelize slightly as the pancakes cook. Coconut sugar or regular granulated sugar can also work.

– Cold butter: Creates rich, buttery crumbs and helps the streusel hold its texture. Vegan butter is a good alternative for a dairy-free version.

– Ground cinnamon: Adds a warm, cozy flavor that ties the streusel together with the pumpkin pancakes and cinnamon swirl. Pumpkin pie spice works well as a substitute.

How To Make These Pancakes:

1. Blend the pancake batter

Add the oats, pumpkin purée, egg, milk, maple syrup, baking powder, cinnamon, vanilla, and salt to a blender. Blend until smooth, then let the batter rest for 5 minutes.

2. Make the streusel

Mix the flour, brown sugar, and cinnamon. Rub in the cold butter with your fingertips until crumbly. Set aside.

3. Prepare the cinnamon swirl

Mix the softened butter, brown sugar, and cinnamon until combined. Transfer to a small piping bag or zip-top bag and snip off a tiny corner.

4. Cook the pancakes

Heat a lightly greased nonstick skillet over medium-low heat. Pour small rounds of batter into the pan. Pipe a cinnamon swirl onto each pancake. Cook for 2–3 minutes, until bubbles form and the edges begin to set, then carefully flip and cook for another 1–2 minutes.

5. Add the streusel and serve

Once bubbles begin to form on the pancakes, sprinkle the streusel over the top. Gently press it into the batter, then carefully flip and cook for another 1–2 minutes, until golden and cooked through. Serve warm with maple syrup.

Tips:

1. Blend the batter until smooth: Blend the oats thoroughly with the remaining ingredients for a smoother pancake texture, then let the batter rest for 5 minutes to thicken.

2. Cook on medium-low heat: This helps the pancakes cook through without burning the cinnamon swirl or streusel. Wait until bubbles form and the edges begin to set before carefully flipping.

3. Don’t skip the streusel: Sprinkle it over the pancakes while they’re cooking and gently press it into the batter so it sticks. This adds a delicious buttery, crunchy topping to every bite!