Description
Fluffy buttermilk pancakes topped with a crunchy brown sugar and cinnamon streusel, perfect for cozy breakfasts or brunches.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted (for batter)
- 1/2 cup brown sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 3 tablespoons cold unsalted butter, cubed (for streusel)
- 1/2 cup all-purpose flour (for streusel)
Instructions
- Preheat your nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- In a large bowl, whisk together 1 1/2 cups flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk 1 1/4 cups buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving a few small lumps for fluffiness. Let the batter rest for 5 to 10 minutes.
- While the batter rests, prepare the streusel by combining 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 cup flour, and 3 tablespoons cold cubed unsalted butter in a bowl. Use a fork or pastry cutter to mix until crumbly.
- Pour about 1/4 cup batter per pancake onto the hot skillet. Immediately sprinkle a spoonful of streusel over each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip carefully and cook the other side until golden and the streusel is slightly caramelized, about 1 to 2 more minutes.
- Transfer cooked pancakes to a warm plate or an oven set to low heat while you finish the rest of the batter and streusel.
- Stack the pancakes, drizzle with maple syrup or dust with powdered sugar if desired, and serve warm.
Notes
- Use room temperature wet ingredients for a more even batter texture.
- Do not overmix the batter, a few lumps will make the pancakes fluffier.
- Sprinkle streusel just before flipping to keep maximum crunch.
- Streusel can be made ahead and refrigerated for up to 24 hours.
Nutrition
- Serving Size: 1 of 4 servings (approx. 2 to 3 pancakes per serving)
- Calories: 320
- Sugar: 18 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: pancakes, streusel, brown sugar, cinnamon, breakfast, brunch, comfort food