Cinnamon Streusel Pancakes

Cinnamon Pancakes

I’ve been really sporadic with posting and I am very sorry!  As an apology, I offer you the best fall pancakes in the world. Yes, they could be pumpkin and I do have pumpkin doughnuts coming your way, but cinnamon is also one of my go-to fall ingredients and these are spectacular. I’m not sure there’s anything better than butter, cinnamon, and sugar streusel topping EXCEPT when you put that on top of hot, fluffy pancakes. 

Cinnamon Streusel Pancakes
 
Recipe Type: Breakfast
Author: Recipe from Two Peas & Their Pod Blog
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 1/2 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp. cinnamon
  • 6 tbsp. cold unsalted butter, cut into chunks
  • 2 cups all purpose flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 tsp. vanilla extract
Instructions
  1. First, make the cinnamon streusel by combining the 1/2 cup flour, brown sugar, cinnamon, and butter in a medium bowl. Mix together with a fork or pastry blender until you have a crumbly mixture. Set aside.
  2. In a large bowl, whisk together the 2 cups flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir until just combined. Do not over mix, batter will be slightly lumpy.
  3. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated griddle. Add 2 tbsp. of streusel topping. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip the pancake and cover with streusel topping. Cook another 2-3 minutes or until golden brown. Continue with to do the same with the rest of the batter. Should make about 6 large pancakes.
 

 

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