You so need to wake up to these cinnamon streusel pancakes tomorrow morning. Really, you will thank me as the flavors scream “Happy Fall!” in your mouth. Not to mention, your house will smell amazing, and we all love a good-smelling house — right?
If you have tried any of my other streusel recipe, you will notice something. I like a little bit more streusel on my muffins and pancakes than other people. I am a little bit addicted to that stuff, but I made a note and adjusted my recipes for the average amounts of streusel most peol are use to. They are now streusel normal-load friendly. So, feel free to make the streusel topping on this recipes as is. No adjustments needed!
You can tell I am trying my hand at food blogging. This morning I woke up early to surprise my kids with fresh, cinnamon rolls. Their reaction?
“A little less butter, Mom.”
“Next time, cut back on the baking powder.”
“I think I would like these with less salt.”
I am quickly developing a “food critic” corner where my recipes are taste-tested before they are kid and family approved! Watch out for some quick, no-yeast cinnamon rolls in the near future. My recipe is still in the test kitchen process! The critics are tough!
This recipe, though not as pretty as others, was a crowd-pleaser. I love the fall flavors to give this classic recipe a twist. I have had streusel on the mind lately, so please humor all my streusel recipes — past and future!
Are you a fan of cinnamon, brown sugar and vanilla all wrapped into one dish? You can eat this amazing dish for breakfast and it doesn’t count as dessert! So, you can still have your chocolate cake after dinner, right? OK, so maybe I am stretching the limits.
Ready to have dessert for breakfast? Get to cooking!
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 2 cups buttermilk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons cinnamon
- 1 Tablespoon cardamom
- 1/4 cup cooking oil
- 1 teaspoon vanilla extract
- In large mixing bowl, combine all dry ingredients.
- In smaller bowl, mix eggs, oil, milk and vanilla.
- Stir the wet mixture into the dry mixture just until blended. You want your batter to be lumpy. Over-beating will result in coarsely textured pancakes.
- Heat griddle or large skillet to medium-low and grease lightly with oil or cooking spray.
- Add one cup of pancake batter per pancake and cook until sides are bubbly.
- Flip and continue cooking until golden brown. Repeat for each pancake.
- For streusel, mix brown sugar, cinnamon and flour together.
- Cut in butter until mixture is crumbly.
- Sprinkle over warm pancakes.
- Serve stacks of pancakes with streusel topping between each layer.
For streusel: 1/2 cup all-purpose flour 1/2 cup brown sugar, packed 1 teaspoon ground cinnamon 6 tablespoons butter
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
So…are you a fan of streusel? Stay-tuned—more streusel to come!