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Brown Sugar & Cinnamon Streusel Pancakes

Light and fluffy pancakes topped with a delightful streusel for a sweet crunch, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1.25 cups milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
Streusel Topping
  • 0.33 cup brown sugar for streusel
  • 2 teaspoons ground cinnamon 1½ for streusel, ½ for batter
  • 0.25 cup all-purpose flour for streusel
  • 2 tablespoons cold butter, diced for streusel

Method
 

Preparation
  1. Warm your griddle or nonstick skillet over medium-low heat and lightly grease with butter or oil.
  2. In a bowl, whisk together 1½ cups of flour, 2 teaspoons of baking powder, ¼ teaspoon of salt, and 1 tablespoon of sugar.
  3. In another bowl, whisk together 1¼ cups of milk, 1 large egg, 3 tablespoons of melted butter, and 1 teaspoon of vanilla until combined.
  4. Combine the wet and dry mixtures without overmixing. Let the batter rest for 5-10 minutes.
Streusel Preparation
  1. In a small bowl, combine ⅓ cup of brown sugar, 1½ teaspoons of cinnamon, ¼ cup of flour, and 2 tablespoons of diced cold butter to create streusel crumbs.
  2. Gently swirl half of the streusel into the pancake batter.
Cooking
  1. Pour ¼ cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
  2. Flip and cook for an additional 1-2 minutes.
  3. Sprinkle extra streusel on the pancakes while warm.

Notes

Serve with maple syrup or cream cheese glaze. Store in an airtight container in the fridge for up to three days, or freeze for longer storage. Use room temperature ingredients for better batter consistency, and don't overmix the batter.