If you love waking up to the scent of cinnamon and crave a breakfast that feels downright celebratory, you have to try Brown Sugar & Cinnamon Streusel Pancakes. These fluffy stacks are layered with ribbons of caramelized brown sugar and a buttery, crumbly streusel that melts ever-so-slightly into the batter as they cook. The result? A cozy, bakery-style treat that transforms any morning into something special, with the warmth of cinnamon, a sweet crunch, and the perfect pancake bite every time.

Brown Sugar & Cinnamon Streusel Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its simplicity: every ingredient is essential, working together to deliver perfect softness, depth of flavor, and irresistible texture. Here’s what brings Brown Sugar & Cinnamon Streusel Pancakes to life and why you’ll want to use each one.

All-purpose flour: Gives the pancakes structure and fluffiness, making each bite tender but not heavy.
Granulated sugar: Adds a touch of sweetness to the pancake base, balancing out the richness of the streusel.
Baking powder: Ensures a lofty rise, giving your pancakes that classic, airy texture.
Baking soda: Works with the buttermilk to create extra lift and a subtle tanginess.
Salt: Enhances every other flavor, from the cinnamon to the brown sugar.
Buttermilk: Brings tang and tenderness, keeping the pancakes moist and light.
Large egg: Binds the batter and contributes to the pancakes’ richness.
Melted butter: Adds buttery flavor and helps create a plush crumb.
Vanilla extract: Infuses a warm, aromatic note that pairs beautifully with cinnamon.
Light brown sugar: The star of the streusel, it caramelizes as the pancakes cook for a toasty, sweet crunch.
More all-purpose flour (for streusel): Helps create those classic crumbly clusters in the topping.
Ground cinnamon: Lends irresistible warmth and a spicy-sweet aroma to every bite.
Cold unsalted butter: When cut into the streusel, it forms those perfect nuggets of buttery goodness that melt as the pancakes cook.

How to Make Brown Sugar & Cinnamon Streusel Pancakes

Step 1: Prepare the Streusel Topping

Start off by making the star of the show: the streusel! In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add the cold, cubed butter, and use a fork (or your fingers, if you feel like channeling your inner baker) to work the butter into the mixture until you get coarse, crumbly bits. The texture should resemble wet sand—perfect for sprinkling over the batter later. Set this bowl aside, and get ready for some pancake magic.

Step 2: Mix the Pancake Batter

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients over the dry and gently stir until just combined—lumps are totally fine! Overmixing will make your Brown Sugar & Cinnamon Streusel Pancakes less fluffy, so resist the urge to stir too much.

Step 3: Cook the Pancakes and Add Streusel

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Scoop about 1/4 cup of batter per pancake onto the skillet. As soon as you pour the batter, quickly sprinkle a generous tablespoon of streusel over each pancake before the surface sets. Cook for 2–3 minutes, or until you see bubbles forming and the edges start to look set. Flip the pancakes and cook another 1–2 minutes until golden brown and cooked through. The streusel will get beautifully melty and crisp on top!

Step 4: Serve Warm and Enjoy

Once all your pancakes are cooked and stacked high, serve them while they’re warm. Drizzle with maple syrup, dust with powdered sugar, or whip up a simple vanilla glaze for an extra decadent finish. Brown Sugar & Cinnamon Streusel Pancakes are best enjoyed fresh, when the streusel topping is still a little crunchy and the pancakes are irresistibly fluffy.

How to Serve Brown Sugar & Cinnamon Streusel Pancakes

Garnishes

For that bakery-inspired finishing touch, dust your pancakes with powdered sugar or drizzle them with a quick vanilla glaze (just whisk together powdered sugar, a splash of milk, and a hint of vanilla). A pat of butter melting over the top and a little extra cinnamon sprinkled on each stack will make these Brown Sugar & Cinnamon Streusel Pancakes look and taste even more special.

Side Dishes

Pair these pancakes with crispy bacon, savory breakfast sausage, or a bowl of fresh fruit to round out your breakfast. The sweet and spicy notes of Brown Sugar & Cinnamon Streusel Pancakes shine alongside simple sides, keeping your breakfast balanced and satisfying.

Creative Ways to Present

Turn these pancakes into a brunch showstopper by stacking them tall and threading fresh berries or sliced bananas between each layer. For a fun twist, cut them into wedges and serve “pancake dippers” with cups of warm maple syrup or vanilla glaze for dunking. However you serve them, Brown Sugar & Cinnamon Streusel Pancakes are guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

If you happen to have any pancakes left, let them cool completely before storing. Place them in an airtight container with a sheet of parchment between each pancake to prevent sticking. They’ll keep in the refrigerator for up to three days, ready for a quick and easy breakfast treat.

Freezing

To freeze, lay the cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer them to a zip-top bag or airtight container. This way, you can grab a pancake or two whenever the craving for Brown Sugar & Cinnamon Streusel Pancakes strikes! They’ll stay fresh for up to two months in the freezer.

Reheating

For best results, reheat pancakes in a toaster or oven at 350°F for a few minutes until warmed through and lightly crisped on the outside. The microwave will also work in a pinch, but the streusel may lose a bit of its crunch. Either way, you’ll still get all the cozy flavors and sweetness you love.

FAQs

Can I make the streusel ahead of time?

Absolutely! You can prepare the streusel topping up to two days in advance and store it in the refrigerator. Just make sure to keep it in an airtight container so the butter stays cold and the crumbs stay nice and firm.

What if I don’t have buttermilk?

No problem! You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it up to the 1 1/4 cup line with milk. Let it sit for five minutes before using in your Brown Sugar & Cinnamon Streusel Pancakes.

Can I use whole wheat flour instead?

You can swap up to half the all-purpose flour for whole wheat flour if you’d like a heartier texture and a nutty flavor. Just keep in mind that the pancakes may be a little denser, but they’ll still be delicious and packed with all that cinnamon streusel goodness!

How do I know when to flip my pancakes?

Look for bubbles forming on the surface and edges that appear set—usually after 2 to 3 minutes. Carefully lift one edge with a spatula to check for golden brown color before flipping. This ensures your Brown Sugar & Cinnamon Streusel Pancakes cook evenly and have that perfect texture.

Can I double the recipe for a crowd?

Yes, this recipe doubles beautifully! Just use a larger mixing bowl and prep a bit more streusel. You can keep cooked pancakes warm in a 200°F oven while you finish up the batch, making it easy to serve everyone hot, fresh pancakes at once.

Final Thoughts

There’s something truly special about starting your day with Brown Sugar & Cinnamon Streusel Pancakes—they’re comforting, impressive, and irresistibly delicious. If you’re ready to turn breakfast into a sweet occasion, give this recipe a try and savor every warm, cinnamon-laced bite. Happy flipping!

Brown Sugar & Cinnamon Streusel Pancakes Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Delight in these Brown Sugar & Cinnamon Streusel Pancakes, a perfect sweet breakfast treat featuring fluffy buttermilk pancakes topped with a crunchy, buttery streusel made from brown sugar and cinnamon. Ideal for a cozy morning or weekend brunch, these pancakes combine warm spices with a satisfying texture that complements maple syrup or a light glaze beautifully.

Ingredients

Scale

For the Pancakes

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Streusel

1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cubed

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Instructions

Prepare the Streusel: In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set aside to maintain its texture while you prepare the batter.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and fully combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy; a few lumps are okay.
Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Immediately sprinkle about a tablespoon of streusel evenly over each pancake before the batter sets. Cook for 2–3 minutes until bubbles appear on the surface and edges start to look set.
Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
Serve: Repeat with remaining batter and streusel. Serve the pancakes warm topped with maple syrup, a dusting of powdered sugar, or a drizzle of icing for extra indulgence.

Notes

For an extra indulgent topping, create a simple glaze by mixing powdered sugar with a little milk and vanilla extract to drizzle over the pancakes.
Use cold unsalted butter for the streusel to achieve a crumbly texture; too warm butter will create a greasy mixture.
Don’t overmix the batter to keep pancakes fluffy and tender.
Serve pancakes immediately for the best texture; they tend to soften as they cool.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American