Pumpkin Streusel Pancake Bowls
on Sep 15, 2024, Updated Sep 25, 2024
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During the fall, I just love all things pumpkin! Pumpkin pancakes are always a hit around our house this time of year. Then, I had the great idea for these Pumpkin Streusel Pancake Bowls for some breakfast meal prep and they turned out delicious! I’m so excited to share them with you. I have loved having them for breakfast and I know you will too!
NUTRITIONAL INFORMATION / MACROS
Makes: 5 bowls
Serving size: 1 bowl
Calories: 343
Macros: 21p / 31.5c / 15.7f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up: Stay Fit Mom Pumpkin Streusel Pancake Bowls to add this meal to your food diary.
Ingredients
For the Pancakes:
- Butter
- Fat free milk
- Pumpkin puree
- Eggs
- Vanilla extract
- Cinnamon
- Pumpkin pie spice
- Ground cloves
- Ground nutmeg
- Clean Simple Eats or Kodiak Cakes buttermilk pancake mix
- Clean Simple Eats Pumpkin Protein Powder (or vanilla) – this is a seasonal flavor I love to use in pancakes, muffins, overnight oats, cookies, ninja protein creamis, and smoothies! **Save 10% on all Clean Simple Eats products with code: stayfitmom
For the Crumb Topping:
- Butter
- Clean Simple Eats or Kodiak Cakes pancake mix
- Brown sugar
- Cinnamon
- Salt
Seasonal Protein Flavor
Save 10% on all Clean Simple Eats products with code: stayfitmom
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Recipe Tip
Make sure your butter for the crumb topping is cold. Press into the pancake mix with a fork until it forms a nice crumbly mixture. See below.
SUPPLIES USED
- 2 Cup Glass Bowls – These are the perfect size for my breakfast meal prep recipes.
- Half Sheet Pan – Put your glass bowls on a sheet pan for the ease of getting them in and out of the oven.
STORING INSTRUCTIONS
To store your Pumpkin Streusel Pancake Bowls, let them cool before covering and placing in the fridge. They will stay good for up to 5 days.
REHEATING INSTRUCTIONS
You can reheat these delicious pancake bowls by popping them in the microwave for 2-3 minutes. Or you can also enjoy them cold. They are yummy either way!
The pumpkin pancakes themselves aren’t sweet, but the crumb topping is. These are great to take on the go, no syrup needed! Enjoy warmed up or cold.
You might also like these traditional pumpkin pancakes with optional glaze. You can find that recipe here.
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Pumpkin Streusel Pancake Bowls
Equipment
Ingredients
For the Pancakes:
- 3 tablespoons melted butter, 42g
- 2/3 cup fat free milk
- 1/2 cup + 2 tablespoons pumpkin puree, 150g
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 cups Clean Simple Eats or Kodiak Cakes pancake mix, 224g
- 1 scoop Clean Simple Eats Pumpkin Pie Protein
For the Crumb Topping:
- 2 tablespoons cold butter, 28g
- 1/4 cups Clean Simple Eats kodiak cakes pancake mix, 28g
- 2 tablespoons packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees and arrange 5 of the 2 cup oven safe bowls on a cookie sheet. Spray lightly with cooking oil.
- Mix all the pancake ingredients together and pour into the 5 bowls. Each bowl will get approximately 1/2 cup of batter.
- Mix your crumb ingredients together well with a fork. Keep pressing the flour into the butter with the fork until it’s mixed well and crumbly.
- Top each pancake with some of the crumb mixture.
- Bake pancakes at 350 degrees for about 25 minutes.
- Let cool and and keep refrigerated. Eat within 5 days. Freeze for up to 3 months.
Notes
- The pancakes themselves aren’t sweet, but the crumb topping is. These are great to take on the go, no syrup needed! Enjoy warmed up or cold.
- Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Pumpkin Streusel Pancake Bowls.”
So good! I needed to add another 1/3 cup of milk because my batter was too thick (could be because I used kodiak pancake mix). But they came out great! Making them again this week!
Can’t wait for other variations!
So good! I added a tsp no cal SF syrup to each bowl! What a treat!
Made these this week and they were super tasty! Only issue is they’re very very dense (like all things made with Kodiak). I poured a bit of vanilla protein shake on top for a little extra moisture. I’ll definitely make these again!
I’m wondering about the macros for this recipe. at the top of the post it says 48.1 but on the printable recipe it says 31.5. Can you clarify which is correct?
Oh no! Sorry about that. I made the bowls mutliple times testing them out and one of the previous attempts was 48g carbs. I must have forgotten to update that section. The 31.5g is correct.
Thank you so much!!
Can I use another gluten free pancake mix instead of the Clean Simple Eats pancake mix?
Hi! I don’t see why not. I think any pancake mix will do.
Could I use extra pumpkin purée? I don’t have pumpkin protein, just vanilla.
Can you use GF flour for this recipe ?
Have you ever made this in a 9×13?
I haven’t, but I don’t see why you couldn’t. 😁👍🏻
What if you don’t have protein powder? Can you add extra pancake mix?
I would just skip it. They will cook fine without it.