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 struesel does make them more fattening, but sssh! that’s our little secret). The base for these pancakes happen 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 and just mix up the streusel and follow the directions for making the pancakes.
I make these bad boys for my hubby on Father’s Day. I wanted him to have a special breakfast. Now, you really can get your tummy filled with one pancake, especially if you have a little fruit or a couple links of sausage on the side. However, my hubby managed to down two of these that morning because he loved them so much. this will definitely be a breakfast to serve up for birthday’s and other special days. We loved them.
I also have a great giveaway to help out with any brunch you may have this Summer. Stop by the giveaway page to enter!
Cinnamon Streusel Pancakes
- 3/4 cup all purpose flour
- 3/4 cup packed brown sugar
- 1 1/2 tsp cinnamon
- 10 Tbsp cold butter
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk (I substituted sour milk see note below)
- 2 large eggs
- 1/4 cup canola oil
- 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.
*** if you don’t have buttermilk just add 1 Tbsp of vinegar or lemon juice to your liquid measuring cup. Then add enough milk to make 1 cup. Allow to sit for 5 minutes and you have a substitute for 1 cup of buttermilk.
Recipe adapted from Two Peas and Their Pod, thanks Maria!