Cinnamon Streusel Pancakes
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Why have regular old pancakes when you can have cinnamon streusel pancakes? This recipe takes pancakes to a whole new level. They are special occasion pancakes when you need to wow someone (plus the streusel does make them more fattening, but sssh! that’s our little secret).
The base for these pancakes happens to be my go-to fluffy pancake recipe. Now, if you want to use your own favorite pancake recipe or even make some from a box, feel free to do so. Then, just mix up the sweet, crumbly streusel topping and follow the directions for making the pancakes with it.
I make these bad boys for my hubby on Father’s Day. I want him to have a special breakfast on Father’s Day. Now, you really can get your tummy filled with just one pancake, especially if you have a little fruit or a couple of links of sausage on the side. However, my hubby managed to down two of these that morning because he loved them so much. These cinnamon streusel pancakes will definitely be a breakfast to serve up for birthdays and other special days. We love them! The streusel topping would also be fabulous to sprinkle on top of pumpkin pancakes.
Ingredients for Cinnamon Streusel Pancakes
- LIGHT BROWN SUGAR
- CINNAMON
- BUTTER
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- BUTTERMILK
- LARGE EGGS
- CANOLA OIL
Instructions for Cinnamon Streusel Pancakes
Prepare the Streusel Topping:
- In a small bowl, mix together flour, brown sugar, and cinnamon until well combined.
- Using a large shred cheese grater, grate cold butter into the mixture, stirring occasionally to evenly distribute. Continue grating and mixing until the butter is fully incorporated and the mixture is crumbly.
- If you don’t have a cheese grater, you can cut the butter into small pieces and use a fork or pastry blender to work it into the dry ingredients. The cheese grater method makes it extra easy!
Prepare the Pancake Batter:
- In a large bowl, whisk together all the dry ingredients for the pancake batter.
- In a separate bowl, mix the wet ingredients—eggs, buttermilk, and oil—until just blended.
- Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix—the batter should be slightly lumpy for the best texture.
Cook the Pancakes:
- Lightly coat a skillet or griddle with oil and heat to medium-low (one notch below medium heat).
- Pour ½ cup of batter onto the heated skillet. If needed, use the back of a spoon to spread the batter evenly.
- Sprinkle 1 tablespoon or so of the cinnamon streusel mixture over the top of the pancake.
- Cook until bubbles form on the surface and the underside is golden brown, about 2-3 minutes. The pancake will puff up, and the streusel will begin to melt into the batter.
- Flip the pancake and sprinkle 3 tablespoons of streusel evenly over the cooked side.
- Cook for another 2 minutes, until golden brown and the streusel is fully melted into the pancake. Continue this process to make the rest of the pancakes.
Serve & Enjoy:
- Serve warm with butter and maple syrup for the ultimate cinnamon-sugar breakfast experience.
- This recipe makes 8 large pancakes, perfect for sharing with family or friends. Whether you’re making them for a cozy weekend breakfast or a special occasion, these Cinnamon Streusel Pancakes will surely be a hit!
Frequently Asked Questions
Can I make the streusel topping ahead of time?
Yes! You can prepare the streusel mixture up to 2 days in advance and store it in an airtight container in the refrigerator. This makes breakfast prep even quicker!
What if I don’t have a cheese grater for the butter?
No problem! You can cut the butter into small cubes and use a fork or pastry blender to work it into the flour mixture until it becomes crumbly. You can even use a food processor. The cheese grater method is just a quick and easy trick!
Can I use a different type of milk instead of buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk and letting it sit for 5 minutes before using.
How do I prevent overmixing the pancake batter?
Mix the wet and dry ingredients just until combined—it’s okay if the batter is slightly lumpy! Overmixing can make the pancakes dense instead of fluffy.
Can I cook these pancakes on a griddle instead of a skillet?
Absolutely! A griddle works great for cooking multiple pancakes at once. Just make sure it’s preheated to medium-low heat and lightly greased before adding the batter.
How do I get my pancakes extra fluffy?
Using buttermilk and not overmixing the batter helps create light, fluffy pancakes. Also, letting the batter rest for 5-10 minutes before cooking can improve the texture.
Can I freeze leftover pancakes?
Yes! Let the pancakes cool completely, then store them in an airtight container or freezer bag. To reheat, warm them in the microwave, oven, or toaster until heated through.
What toppings go well with these pancakes?
For a fun twist, you can add whipped cream, sliced strawberries, banana slices, or blueberries in addition to maple syrup and butter!
FOR MORE RECIPES LIKE THIS, TRY:
- Streusel Topped French Toast Bake
- Pumpkin Apple Streusel Muffins
- Streusel Topped Banana Bread
- Pumpkin Cinnamon Streusel Muffins
Cinnamon Streusel Pancakes
Real Mom Kitchen
Equipment
Ingredients
Streusel mixture:
- ¾ cup all-purpose flour
- ¾ cup packed brown sugar
- 1 ½ tsp cinnamon
- 10 Tbsp cold butter
Pancake mixture:
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk I substituted sour milk see note below
- 2 large eggs
- ¼ cup canola oil
Instructions
- Prepare the streusel mixture by mixing the flour, brown sugar and cinnamon in a medium bowl. Then using a large shred cheese grater, you grate the butter into the flour, brown sugar, and cinnamon mixture. Grate a little and then stir it in and continue until all the butter has be grated. You want a nice crumbly mixture. If you don’t have the cheese grater you can cut the butter into small pieces and use a fork or pastry blender, but I love to use the cheese grater method.
- In another bowl, mix all of the dry ingredients for the pancake mixture together.
- Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
- Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
- Drop 1/2 cup of the pancake batter onto heated skillet. If needed, use the back side of a spoon to help even out the batter. Sprinkle with 1 Tbsp of the streusel mixture.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes. The pancake with be puffy and the streusel mixture will have dissolve into the pancake.
- Flip over and sprinkle the now cooked side of the pancake with 3 Tbsp of the streusel mixture. You want it nice and even on the pancake. Cook for 2 minutes until golden brown and the streusel is nice and melted on the top of the pancake.
- Serve warm with maple syrup and butter. Makes 8 large pancakes.
Notes
Nutrition
Recipe adapted from Two Peas and Their Pod, thanks Maria!
