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
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
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 11g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
