As it being October, I was in the mood to make something pumpkin-y. I refuse to share my famous pumpkin loaf recipe and with midterms next week, I didn’t feel like spending valuable time coming up with another recipe. So I used the power of Google and found this.

Also check out Cindy’s pumpkin streusel muffins!

Recipe from Two Peas & Their Pod

Cinnamon streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

6 tablespoons cold unsalted butter, cut into chunks
Pancakes:

3/4 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons light brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves
1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 tablespoons canola oil

1 teaspoon vanilla extract
First, make the cinnamon 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.
In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium bowl, whisk together milk, egg, pumpkin, canola 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 process to make the rest of the pancakes.
Serve pancakes warm with maple syrup and butter.