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Streusel Topped Pancakes
These
Cinnamon Streusel Pancakes
are light and fluffy and full of crunchy cinnamon goodness.
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
0
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
large pancakes
Calories
565
kcal
Author
Leigh Anne Wilkes
Ingredients
Pancake
2
cups
flour
1
Tbsp
sugar
2 1/4
tsp
baking powder
1
tsp
baking soda
1
tsp
salt
2
cups
buttermilk
2
large eggs
6
Tbsp
canola oil
Cinnamon Streusel:
1/2
cup
flour
1/2
cup
brown sugar
packed
1
tsp
ground cinnamon
6
Tbsp
butter
cold and cut into chunks
Instructions
First, make the cinnamon streusel.
In a medium bowl, combine flour, brown sugar, cinnamon, and butter.
Use a pastry blender or a fork, until you have a crumbly mixture.
Set aside.
In a large bowl, combine the flour, sugar, baking powder, soda, and salt.
In another bowl, mix together the buttermilk, eggs, and oil.
Add wet ingredients to the flour mixture and stir just until combined. Batter will be lumpy.
Heat a griddle or pan to medium low. Coat well with cooking spray.
Drop 1 cup of batter onto heated skillet.
Sprinkle 2 tablespoons of the cinnamon streusel on top of pancake.
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.
Serve warm with maple syrup and butter.
Makes 6 very large pancakes
Nutrition
Calories:
565
kcal
|
Carbohydrates:
65
g
|
Protein:
10
g
|
Fat:
30
g
|
Saturated Fat:
10
g
|
Cholesterol:
93
mg
|
Sodium:
810
mg
|
Potassium:
398
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
561
IU
|
Calcium:
211
mg
|
Iron:
3
mg