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Brown Sugar & Cinnamon Streusel Pancakes

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Fluffy buttermilk pancakes crowned with a crisp brown sugar cinnamon streusel and finished with an optional vanilla glaze. Think coffee cake meets diner stack, cozy spice and tender crumb in every bite.

Ingredients

Scale
  • For the Streusel:
    • 1/3 cup (70 g) light brown sugar
    • 1/2 cup (65 g) all-purpose flour
    • 1 1/2 teaspoons ground cinnamon
    • 1/8 teaspoon fine sea salt
    • 4 tablespoons (56 g) cold unsalted butter, cubed
  • For the Pancake Batter:
    • 2 cups (250 g) all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 3 tablespoons (36 g) light brown sugar
    • 2 large eggs, room temperature
    • 2 cups (480 ml) buttermilk
    • 4 tablespoons (56 g) unsalted butter, melted and cooled
    • 2 teaspoons pure vanilla extract
    • 1 to 2 tablespoons neutral oil or butter, for the griddle
  • Optional Vanilla Glaze:
    • 1/2 cup (60 g) powdered sugar
    • 1 to 2 tablespoons milk
    • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat and Warm Holding Oven: Heat a nonstick skillet or griddle over medium heat and set your oven to 200°F (95°C) with a rack over a sheet pan to keep pancakes warm.
  2. Make the Streusel: In a bowl, mix brown sugar, flour, cinnamon, and salt. Work in the cold butter with a pastry cutter or forks until pea-sized crumbs form. Refrigerate to keep cold.
  3. Whisk Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
  4. Whisk Wet Ingredients: In another bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
  5. Combine Batter: Pour wet into dry and stir gently just until no dry streaks remain. Small lumps are fine for tender pancakes.
  6. Grease Griddle: Lightly oil or butter the hot surface, wiping to leave a thin, even film.
  7. Portion and Top: Scoop 1/4 cup batter per pancake onto the griddle. Immediately sprinkle 1 to 2 tablespoons cold streusel over each and press lightly so it adheres.
  8. Cook and Flip: Cook until edges look set and bubbles form across the surface, 2 to 3 minutes. Flip once and cook 1 to 2 minutes more until golden and cooked through.
  9. Glaze Optional: Stir powdered sugar with milk and vanilla to a drizzling consistency. Adjust with a few drops more milk if needed.
  10. Serve: Hold finished pancakes on the rack in the warm oven. Stack on plates, drizzle with glaze or maple syrup, and serve hot.

Notes

  • Keep the streusel cold so the butter bakes into distinct crisp crumbs.
  • Test one pancake first to dial in heat, adjust lower if it browns too quickly.
  • If batter seems thick, loosen with 1 to 2 tablespoons buttermilk.
  • For perfectly round pancakes, pour from a 1/4 cup measure and nudge edges with a spatula right after scooping.

Nutrition

Find it online: https://tastyze.com/brown-sugar-cinnamon-streusel-pancakes/