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Brown Sugar & Cinnamon Streusel Pancakes

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Fluffy, golden pancakes swirled with cinnamon sugar and topped with buttery brown sugar streusel. These Brown Sugar & Cinnamon Streusel Pancakes bring bakery-style indulgence to your breakfast table — warm, sweet, and perfectly spiced for cozy mornings.

Ingredients

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)

Butter or oil, for greasing the skillet

Instructions

  1. Preheat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter or oil.
  2. In a large bowl, whisk together 1½ cups flour, baking powder, salt, granulated sugar, and ½ teaspoon cinnamon.
  3. In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix. Let the batter rest for 5–10 minutes.
  5. Meanwhile, prepare the streusel: in a small bowl, combine brown sugar, 1½ teaspoons cinnamon, ¼ cup flour, and diced cold butter. Mix with your fingers or a fork until crumbly.
  6. Swirl half of the streusel gently into the pancake batter, reserving the rest for topping.
  7. Pour about ¼ cup of batter per pancake onto the heated skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
  8. Sprinkle the warm pancakes with the remaining streusel or toast the streusel separately in a pan for a crisp topping.
  9. Serve stacked and drizzle with maple syrup, caramel sauce, or a light glaze if desired.

Notes

Use cold butter for the streusel to create the best crumbly texture.

Let the batter rest before cooking for extra fluffy pancakes.

Add chopped nuts or mini chocolate chips for extra crunch or sweetness.

Replace some milk with apple cider for a fall-inspired flavor.

Make dairy-free by using plant-based milk and vegan butter.

Keep pancakes warm in a 200°F oven while finishing the batch.

Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Find it online: https://chocolatecoveredamy.com/brown-sugar-cinnamon-streusel-pancakes/