Imagine a stack of fluffy pancakes, each one crowned with a magical golden crumble that crackles with sweet brown sugar and warm cinnamon—welcome to the irresistible world of Brown Sugar & Cinnamon Streusel Pancakes! This breakfast treat turns an everyday morning into a special occasion, marrying tender buttermilk pancakes with a delightfully crunchy streusel topping that melts in your mouth. Pair it with a generous drizzle of maple syrup and you’ve got the kind of comfort food that brings everyone to the table with smiles. If you crave a breakfast that feels both cozy and indulgent, you’re going to fall hard for this recipe.
Ingredients You’ll Need
What I love about these pancakes is how humble, pantry-friendly ingredients come together to create something truly extraordinary. Each one plays a specific role, whether it’s adding moistness, depth of flavor, or that signature cinnamon warmth, and together they make Brown Sugar & Cinnamon Streusel Pancakes shine.
- All-purpose flour (for pancakes and streusel): The foundation for soft, fluffy pancakes and the perfect crunchy streusel.
- Light brown sugar (for pancakes and streusel): Lends a gentle molasses sweetness that’s essential to the flavor profile.
- Ground cinnamon (for pancakes and streusel): Adds warmth and that classic spice, making the whole kitchen smell amazing.
- Unsalted butter (melted, for pancakes and streusel): Gives richness and helps bind the streusel for the perfect crumble.
- Baking powder: Makes the pancakes rise for that gorgeous fluff.
- Baking soda: Works together with buttermilk for a tender crumb and gentle tang.
- Salt: Balances the flavors and enhances the sweetness.
- Buttermilk: Adds tenderness and just the right amount of tang (no buttermilk? See FAQs for substitutions!).
- Large eggs: Structure and richness—what keeps pancakes soft, not crumbly.
- Vanilla extract: Rounds out the flavor with a beautiful aromatic note.
- Maple syrup (for serving): The classic topper—don’t skip it!
- Powdered sugar or whipped cream (optional, for serving): For that final bakery-style flourish.
How to Make Brown Sugar & Cinnamon Streusel Pancakes
Step 1: Prepare the Streusel Topping
Start by stirring together the flour, light brown sugar, and ground cinnamon in a small bowl. Pour the melted butter over the dry ingredients and use a fork to mix until the streusel forms those irresistible little clumps. This crumbly mixture is the star of Brown Sugar & Cinnamon Streusel Pancakes, so don’t be afraid to taste a pinch before setting it aside!
Step 2: Mix the Dry Pancake Ingredients
Whisk the flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt in a large bowl. This step ensures everything is evenly distributed so each bite is balanced with flavor and lift—no one wants a bite of plain flour in the middle of pancake heaven.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Buttermilk brings a gentle tang, while eggs and butter add richness, helping the pancakes stay moist and fluffy. The vanilla is that subtle whisper you can’t quite put your finger on but absolutely notice.
Step 4: Make the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; a few lumps are completely fine (overmixing leads to tough pancakes, and we want these pillowy-soft). Your kitchen will already be smelling like a dreamy bakery at this point!
Step 5: Cook and Streuselify!
Preheat a nonstick skillet or griddle over medium heat and give it a light brush of oil or butter. Scoop about 1/4 cup of batter for each pancake onto the pan, and then sprinkle a generous spoonful of streusel right on top. As the pancakes cook, the streusel will melt into them and get gorgeously golden brown. Flip once bubbles form and the edges look set—cook just another minute or two until the pancakes are cooked through and the streusel has crisped up beautifully.
Step 6: Serve Warm with Toppings
Stack those Brown Sugar & Cinnamon Streusel Pancakes high and serve them warm, letting everyone drizzle on maple syrup and pile on their favorite toppings. The contrast between the warm, soft pancakes and the sweet, crunchy streusel is absolute breakfast bliss.
How to Serve Brown Sugar & Cinnamon Streusel Pancakes
Garnishes
Garnishing is your moment to shine! A light dusting of powdered sugar looks gorgeous and adds a gentle sweetness, while a flourish of whipped cream brings a touch of luxury. Sliced bananas or berries also sparkle beautifully—and pair perfectly with all that brown sugar and cinnamon goodness.
Side Dishes
To make your pancake breakfast a feast, serve these alongside crispy bacon, savory sausage links, or even a soft scramble of eggs. For something lighter, pile on a medley of fresh fruit—citrus, strawberries, or apple slices all work wonders with the deep flavors in these Brown Sugar & Cinnamon Streusel Pancakes.
Creative Ways to Present
For brunch gatherings, create a “pancake board” with stacks of Brown Sugar & Cinnamon Streusel Pancakes, bowls of extra streusel, syrups, and a rainbow of fruit. Or, try making mini silver dollar pancakes and serve them skewered with fresh fruit for a whimsical, party-worthy twist. However you serve them, these pancakes are a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancakes (a rare occurrence, but not impossible!), let them cool completely, then stack with parchment between each one. Store them in an airtight container in the refrigerator for up to 3 days—they reheat beautifully and the flavor only deepens overnight.
Freezing
Pancakes freeze incredibly well, making Brown Sugar & Cinnamon Streusel Pancakes a smart make-ahead breakfast. Place cooled pancakes (with parchment between each) in a freezer-safe bag, squeezing out as much air as possible. Freeze for up to 2 months. You can even freeze extra streusel separately—just spread it on a baking sheet and freeze until solid before transferring to a zip-top bag.
Reheating
To reheat, simply pop pancakes in the toaster or a 350°F oven for a few minutes until warmed through. The oven works especially well if you want to bring the streusel’s crunch back to life. For microwave reheating, cover the pancakes with a damp paper towel to keep them tender.
FAQs
Can I use whole wheat flour in these pancakes?
Absolutely! You can swap out half of the all-purpose flour for whole wheat to add a nutty flavor and boost the fiber. Your Brown Sugar & Cinnamon Streusel Pancakes will still be fluffy, just a little heartier.
What if I don’t have buttermilk?
No buttermilk? No problem. Simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, fill to 1 1/4 cups with milk, stir, and let it sit for 5 minutes—instant homemade buttermilk!
Can I make the streusel crunchier?
For extra crunch, double the streusel and toast some in the oven at 350°F for 5 to 7 minutes. Sprinkle the baked streusel over the pancakes before serving for a perfect contrast in textures.
Do these pancakes work with non-dairy alternatives?
They sure do! Substitute dairy-free butter and plant-based milk (with a splash of lemon juice to mimic buttermilk’s tang) for gorgeous vegan Brown Sugar & Cinnamon Streusel Pancakes.
Can I prep the batter or streusel ahead of time?
You can make the streusel a day or two in advance—store it covered at room temperature. The batter is best made fresh, but you can whisk the dry and wet ingredients separately and combine them right before cooking.
Final Thoughts
Bringing Brown Sugar & Cinnamon Streusel Pancakes to your breakfast table is like serving up pure joy on a plate. It’s a recipe that feels special enough for the weekend but easy enough for a cozy weekday morning too. Give them a try, and don’t be surprised when they become your new favorite pancake tradition—happy flipping!
Print
Brown Sugar & Cinnamon Streusel Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delicious Brown Sugar & Cinnamon Streusel Pancakes for a comforting and flavorful breakfast treat. The combination of sweet streusel topping and fluffy pancakes is sure to become a family favorite!
Ingredients
For the streusel:
- 1/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For topping:
- Maple syrup
- Optional powdered sugar or whipped cream
Instructions
- Make the streusel: Combine flour, brown sugar, and cinnamon in a small bowl. Stir in melted butter until crumbly; set aside.
- Prepare the pancake batter: Whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla. Pour wet ingredients into dry, stirring until just combined.
- Cook the pancakes: Preheat a skillet, pour batter onto it, sprinkle streusel on top. Cook until bubbles form, flip and cook until golden brown. Serve warm with maple syrup and toppings.
Notes
- For extra crunch, double the streusel topping and toast some separately in the oven at 350°F for 5–7 minutes.
- Substitute whole wheat flour for half the all-purpose flour for a heartier version.
Nutrition
- Serving Size: 2 pancakes
- Calories: 370
- Sugar: 14g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg
