The one benefit of not having posted regularly is that I have developed a nice little library of recipes we’ve tried and not yet posted. In fact, I made these cinnamon streusel pancakes when my brother visited us in our old house back in March. Yowzers. Although, if you think that’s bad, I still need to post a completely delicious German Chocolate Cake from my dad’s birthday 1 1/2 years ago. HA.
I don’t think I ever order plain pancakes anymore, and these were no exception. Plus, I love streusel topping, so I was pretty much set! The only thing I changed was that I did flip the pancake onto the streusel side for just a few seconds to melt the butter which make them not quite as pretty but just as delicious. 😉
Cinnamon Streusel Pancakes
Yields 6 large pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into chunks
Cinnamon Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.
Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
Serve warm with maple syrup.
Recipe found at Two Peas and Their Pod