Cinnamon Streusel Pancakes
Recipe from Two Peas and Their Pod
Light and fluffy buttermilk pancakes with sweet cinnamon streusel topping! These are our favorite pancakes.
Servings: 6 large pancakes
Ingredients
For the pancakes:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter cut into chunks
Instructions
- First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and 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 or pan to medium low. Coat with cooking 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 maple syrup and butter.