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
Pancakes
- 100 g Rolled Oatmeal
- 120 g Pumpkin Puree
- 1 egg
- 120 g Milk
- 20 g Maple Syrup
- 1/2 tsp Vanilla Extract or Paste
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Pumpkin Pie Spice
- Salt to taste
Cinnamon Swirl
- 25 g Melted Butter
- 30 g Coconut Sugar
- 1/2 tsp Cinnamon
Cinnamon Streusel
- 25 g Almond Flour
- 20 g Coconut Sugar
- 15 g Cold Butter Cubed
- 1/4 tsp Cinnamon
Instructions
- Blend the pancake batterAdd 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.
- Make the streuselMix the flour, brown sugar, and cinnamon. Rub in the cold butter with your fingertips until crumbly. Set aside.
- Prepare the cinnamon swirlMix 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.
- Cook the pancakesHeat 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.
- Add the streusel and serveOnce 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.