Cinnamon Streusel Pancakes

These are definitely once in a while, no other sugar for the rest of the day, delicious, amazing, fantastic pancakes! They remind me of a delicious crumb cake. We all know the crumb is the best part and these pancakes are topped with a fantastic streusel reminiscent of the crumb I love on crumb cake.

They are a very sweet pancake, no syrup needed unless you really want it. I couldn't even eat one whole pancake... although they are huge so that may have been partly to blame!

These will be made again for a special occasion... definitely fantastic! Give them a try when you are wanting something sweet for breakfast... you won't be disappointed!

Cinnamon Streusel Pancakes
Recipe from Two Peas and Their Pod

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
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

Directions:

1. 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.

2. 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.

3. 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.