Pancakes with Brown Sugar and Cinnamon
Fluffy pancakes with a sweet blend of brown sugar and cinnamon, topped with a delightful streusel for an irresistible breakfast treat.
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk (or regular milk with a splash of vinegar) Can substitute with regular milk and vinegar.
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
- 1/4 cup rolled oats Optional for added crunch.
Instructions
Preparation
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Stir until just combined.
- Pour the wet ingredients into the dry, stirring until just combined. It's okay if it's a little lumpy.
- For the streusel, mix together flour, brown sugar, and cinnamon in a small bowl. Add the cold butter and oats; crumble together until it resembles coarse crumbs.
Cooking
- Preheat a nonstick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter for each pancake. Before flipping, sprinkle streusel on top.
- Once bubbles appear on the surface, flip the pancakes and cook for another 1-2 minutes until golden brown.
- Repeat until all batter is gone.
Serving
- Stack the pancakes high, drizzle with maple syrup, and add fresh fruits or whipped cream if desired.
Notes
If making a big batch, keep pancakes warm in a low oven (around 200°F). You can mix dry ingredients the night before and refrigerate the batter for quick breakfast.