Pumpkin Streusel Pancakes

Truly tender, fluffy pumpkin pancakes topped with walnut streusel. An unusual, yet amazingly delicious fall pancake!

I mean it. Amazingly, delicious.

Breakfast goals.

Better than plain pancakes. Waaaaay better.

I love topping pancakes with streusel. It takes an ordinary pancake to new heights!!

Soooo, what makes these pancakes TRULY tender?  Three factors –

               – Part of the all purpose flour is replaced with almond flour. Almond flour is naturally gluten free and bumps up the nutritive value of the pancakes as well. 

                – Just like creating a tender pastry dough, butter is mixed into the dry flour mixture, which reduces the gluten formation further and contributes to an amazingly soft pancake. 

                – The tried and proven-true ingredient for an amazingly soft pancake – buttermilk.



 

An old post revisited 





Skill level – Intermediate

Pumpkin Streusel Pancakes

Ingredients:

Streusel topping

1/2 cup packed light brown sugar

1/2 cup walnuts, chopped fine

1/2 teaspoon ground cinnamon

Pumpkin pancakes

1 1/2 cups all-purpose flour

1 cup almond flour (fine ground)

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, room temperature

2 large eggs, whisked lightly

1 cup pumpkin puree

1 3/4 cups buttermilk

additional butter, for cooking pancakes

maple syrup, for serving

Preparation:

To make streusel topping,

1. Stir together brown sugar, walnuts and cinnamon in a small bowl and set aside.

To make pumpkin pancakes,

1. Whisk together first 6 ingredients (flour through salt) in a large bowl . Add butter,  work with your fingertips into the flour, until it resembles coarse sand. Set aside.

2. Whisk eggs, pumpkin puree and buttermilk together in another medium bowl , pour into the flour mixture and stir together with a rubber spatula until it just comes together. Do not over mix.

3. Pre heat a griddle or a large non-stick saute pan  over medium heat. (When do you know the griddle is ready ? Sprinkle few drops of water and if it dances then you are good to go).

4. Spread a dab of butter all over the pan, pour 1/2 cup batter , spacing pancakes few inches apart. Evenly sprinkle 1 heaped tablespoon of streusel on top of each pancake, press gently with the back of a spoon(this helps the streusel to adhere better).  Flip pancakes over when the bottom is deep golden brown (2-3 minutes). Turn pancakes over and cook until streusel is golden brown (reduce heat a little when cooking the second side). (Cook pancakes over medium heat on the first side and then reduce heat slightly when cooking on the streusel side. This will help in sugar not brown too much).

5. Remove pancakes onto a serving plate , wipe pan clean with a paper towel, brush with more butter, increase heat to medium repeat until all batter is done.

6. Serve hot pancakes with maple syrup.

Makes 9 large pancakes


Notes:

1. Wipe pan clean with a paper towel between each batch to remove any burnt streusel.

2. Cook pancakes on medium heat for the first side and then reduce heat slightly when cooking on second side.

3. If you do not have access to almond flour, then grind blanched, dry almonds into a fine powder. (Or) simply use a total of 2 1/2 cups all purpose flour in the recipe (this will compromise on the tender factor slightly). 

4. Stir in 2-3 tablespoons water, if  the batter seems too thick.

 

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9 Comments

  1. Maria, these look to die for!! I am a giant pumpkin pancake fan and that streusel topping pretty much makes these ready to eat right out of the pan!

  2. Oh these rounds of deliciousness put my simple golden syrup topped pancakes to shame..I love the idea of using almond flour to create the soft tenderness in the pancake. Perfect for a Sunday breakfast. Absolutely loving it 😃.
    Have a great weekend Maria 😃

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