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Streusel Pancakes |

Cinnamon Streusel Pancakes

  • Author: Laura



Streusel mixture:

  • 3/4 cup all purpose flour
  • 3/4 cup packed brown sugar
  • 1 1/2 tsp cinnamon
  • 10 Tbsp cold butter

Pancake mixture:

  • 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


  1. 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.
  2. In another bowl, mix all of the dry ingredients for the pancake mixture together.
  3. Add all wet ingredients (eggs, buttermilk, and oil)  to a separate bowl and stir just until blended.
  4. Add the wet ingredient to the dry ingredients just until combined.   Do not over mix, batter will be slightly lumpy.
  5. Lightly coat skillet with oil.  Heat to medium low (I do one notch below medium).
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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