Cinnamon Streusal Pancakes

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These Cinnamon Streusel Pancakes are light, but super sugar-y and rich. And I don't mean that in a bad way. They truly are absolutely delicious.

Prep Time10

Cook Time6

Total Time16

Course: 300 + Back to School Recipes Every Kid Loves

Servings: large pancakes

Author: Sweet Basil

Start by making the cinnamon streusel.
In a medium bowl, combine the flour, brown sugar, cinnamon, and butter.
1/2 Cup Flour, 1/2 Cup Brown Sugar, 1 teaspoon Ground Cinnamon, 6 Tablespoons Cold Unsalted Butter
Mix together with a fork, until the mixture is crumbly.
Set aside.
In a large bowl, whisk together flour, sugar, baking powder, soda, and salt.
2 Cups Flour, 2 Tablespoons Sugar, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1/2 teaspoon Salt
In a separate small bowl, whisk together buttermilk, eggs, oil, and vanilla.
2 Cups Buttermilk, 2 Large Eggs, 1/4 Cup Canola Oil, 1 teaspoon Vanilla
Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.
Heat a griddle medium low.
Spray with nonstick spray.
Drop 1 cup of batter onto heated skillet.
Add 2 tablespoons of the cinnamon streusel.
Cook on the first side until bubbles begin to form, about 2-3 minutes.
Carefully flip pancake over and cover very generously with cinnamon streusel.
Cook for another 2-3 minutes or until golden brown.
Continue this process to make the rest of the pancakes.
Serve warm with butter.

pancakes can be frozen for up to 3 months