Warm your griddle or nonstick skillet over medium-low heat. Lightly grease with butter or oil.

In a bowl, whisk together flour, baking powder, salt, sugar, and ½ teaspoon cinnamon.

In another bowl, whisk milk, egg, melted butter, and vanilla.

Combine wet and dry mixtures—do not overmix. Let rest for 5–10 minutes.

In a small bowl, combine brown sugar, 1½ teaspoons cinnamon, ¼ cup flour, and diced cold butter.

Use fingers or a fork to form coarse crumbs for the streusel.

Gently swirl half of the streusel mixture into the batter.

Pour ¼ cup of batter onto the skillet for each pancake.

Cook until bubbles form and edges look set, about 2–3 minutes.

Flip and cook for another 1–2 minutes.

Sprinkle pancakes with extra streusel while warm, or toast it briefly in a pan and add on top for an added crunch.

Stack high, drizzle with maple syrup or a cream cheese glaze, and enjoy!