Brown Sugar & Cinnamon Streusel Pancakes

Why You’ll Love This Recipe

I love how these pancakes strike the perfect balance between fluffy and rich. The cinnamon and brown sugar give them a warm, spiced sweetness, while the buttery streusel topping adds texture and a bakery-fresh finish. They’re easy to make, yet feel like something special — ideal for mornings when I want a little extra comfort on my plate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon granulated sugar
1¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
⅓ cup brown sugar (for streusel)
2 teaspoons ground cinnamon (1½ for streusel, ½ for batter)
¼ cup all-purpose flour (for streusel)
2 tablespoons cold butter, diced (for streusel)

Directions

I begin by warming my griddle or nonstick skillet over medium-low heat and lightly greasing it with butter or oil.

In a large bowl, I whisk together the flour, baking powder, salt, sugar, and ½ teaspoon of cinnamon. In a separate bowl, I whisk the milk, egg, melted butter, and vanilla until smooth. I pour the wet mixture into the dry ingredients and stir gently until just combined — I make sure not to overmix. Then I let the batter rest for 5–10 minutes for extra fluffiness.

While the batter rests, I prepare the streusel. In a small bowl, I combine the brown sugar, 1½ teaspoons cinnamon, ¼ cup flour, and diced cold butter. Using my fingers or a fork, I mix until it forms coarse crumbs. I swirl half of the streusel mixture gently into the pancake batter, keeping the rest for topping.

Next, I pour about ¼ cup of batter per pancake onto the heated skillet. I cook each pancake until bubbles form on the surface and the edges look set — about 2–3 minutes. Then I flip and cook for another 1–2 minutes, until golden brown.

I like to sprinkle the warm pancakes with the remaining streusel or toast it separately in a pan for a crunchy topping. To serve, I stack the pancakes high and drizzle them with maple syrup or a creamy glaze.

Servings and Timing

This recipe makes about 4 servings. It takes approximately 10 minutes of prep time, 20 minutes of cooking time, and about 30 minutes total.

Variations

Sometimes I like to add chopped pecans or walnuts to the streusel for extra crunch. If I’m in the mood for something extra decadent, I swirl a little cream cheese frosting on top or mix mini chocolate chips into the batter. For a fall twist, I replace some of the milk with apple cider or add a pinch of nutmeg. These pancakes are also delicious with sliced bananas or caramel sauce drizzled over them.

Storage/Reheating

I store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or in the toaster for a few minutes to keep their texture. They also freeze beautifully — I layer them with parchment paper and freeze for up to 1 month, reheating in the toaster or oven whenever I want a quick sweet breakfast.

FAQs

How do I make my pancakes extra fluffy?

I let the batter rest for a few minutes before cooking — this helps the baking powder activate and creates lighter pancakes.

Can I make these pancakes without eggs?

Yes, I use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a substitute.

What kind of milk works best?

I like using whole milk for richness, but almond, oat, or soy milk also work well.

Can I prepare the batter ahead of time?

Yes, I make the batter the night before and refrigerate it. I give it a gentle stir before cooking.

How can I keep pancakes warm while cooking the rest?

I place them on a baking sheet in a 200°F oven until all are ready to serve.

Can I make this recipe dairy-free?

Absolutely — I use plant-based butter and non-dairy milk, and it turns out just as delicious.

How do I keep the streusel crumbly?

I make sure the butter for the streusel is cold before mixing; this helps form those perfect little crumbs.

Can I add fruit to the batter?

Yes, I often add blueberries, diced apples, or sliced bananas for extra flavor.

Why are my pancakes dense instead of fluffy?

Overmixing the batter can cause that. I mix just until the ingredients are combined, even if there are a few small lumps.

What’s the best topping besides syrup?

I love adding a dollop of whipped cream, a drizzle of caramel sauce, or a spoonful of cinnamon butter.

Conclusion

These Brown Sugar & Cinnamon Streusel Pancakes are pure comfort in every bite — soft, spiced, and wonderfully sweet. The rich brown sugar and cinnamon blend with buttery crumbs to create pancakes that feel indulgent yet homey. Whether I make them for a weekend brunch or a slow weekday morning, they always fill my kitchen with the warm, cozy scent of cinnamon and happiness.