The perfect fall pancake ! Fluffy pumpkin pancakes with a crackly streusel topping and served with an unusual milk syrup.
If you want to make your own pumpkin puree then cut a sugar pumpkin in half, remove seeds and stringy fibers, place cut side down in a greased baking sheet, bake at 350 degrees for about 1-2 hours (depending on the size of the pumpkin) until fully cooked and soft to touch . Cool in pan, scoop out flesh and process in a food processor until smooth. Measure 1 cup and use for the recipe . Or , you can skip the entire process, open a can of pure pumpkin puree and use (that is what I did!).
The milk syrup is such a change from the traditional maple syrup (not that Maple syrup isn’t amazing !) and it compliments the pancake extremely well.
Pumpkin streusel pancakes
1 1/2 cups all-purpose flour
1 cup almond flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 large eggs, beaten lightly
1 cup pumpkin puree
1 1/2 cups buttermilk
1/2 cup packed light brown sugar
1/2 cup finely chopped walnuts
1/4 teaspoon ground cinnamon
additional butter for making pancakes
1/2 cup sweetened condensed milk
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
To make Pumpkin streusel pancakes,
Whisk together first 6 ingredients in a large bowl . Add butter, work with your fingertips into the flour, until it resembles coarse sand. Set aside.
Whisk eggs, pumpkin puree and buttermilk together in a medium bowl , pour into the flour mixture , stir together with a rubber spatula until it just comes together. Do not over mix.
Stir together brown sugar, walnuts and cinnamon in a small bowl to make streusel and set aside.
Preheat 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. Spread some butter all over the pan, pour 1/3 cup batter , spacing pancakes few inches apart. Spread 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 and bubbles form on the top. Cook until both sides are deep golden brown and cooked through, about 4-5 minutes in total .
Remove pancakes onto a serving plate , wipe pan clean with a paper towel, brush with more butter and repeat until all batter is done.
Serve hot pancakes with milk syrup.
To make milk syrup,
Whisk together all syrup ingredients until smooth.
Makes 15-16 pancakes