Cinnamon-Streusel Pancakes

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 20 4" pancakes

Recipe photo

Imagine making a cinnamon-streusel coffeecake in less than 30 minutes. A challenge, eh? Well, these pancakes have all the flavors and crunch of your favorite coffeecake, without the long baking time.
A batch of batter, a smattering of streusel, and a big punch of cinnamon flavor makes these pancakes a true morning favorite.

Cinnamon-Streusel Pancakes

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 20 4" pancakes
Published: 01/01/2010

Ingredients

Pancake Batter

Cinnamon Streusel

  • 1/2 cup brown sugar
  • 1/2 cup chopped nuts, pecans, walnuts, or almonds preferred
  • 3/4 teaspoon cinnamon

Directions

see this recipe's blog »

1) Beat the eggs and milk until light and foamy. Stir in the butter or vegetable oil.

2) Gently and quickly mix the flour, salt, baking powder, and sweetener into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating to 350°F; it'll thicken slightly.

3) While the batter is resting, make the streusel. Place the brown sugar, nuts, and cinnamon in a small bowl, and mix with your fingers or a spoon until well combined.

4) Transfer 1/2 cup of the batter to a measuring cup with a pour spout. Add the Baker's Cinnamon Filling mix and stir until smooth.

5) Pour 1/4 cup of the plain batter onto the hot griddle and let it spread slightly. Pour about 1 tablespoon of the cinnamon batter into the center of the batter, like a bulls-eye. Repeat with remaining batters to make as many cakes as will fit on your griddle, or in your pan.

6) Cook the pancakes until small bubbles start to form in the batter. Sprinkle a tablespoon of the streusel onto each pancake, and flip over. Add another tablespoon of streusel to the cooked top of each pancake.

7) Continue to cook the pancakes until fully cooked through. Serve warm, with a dusting of powdered sugar if desired.

Reviews

1
  • star rating 01/17/2015
  • tripbaker from KAF Community
  • If there were half stars, this would get a 4.5. Phenomenal taste! I thought they were much like a cinnamon roll but without the wait of rising yeast. I don't have any of the cinnamon filling, but I made something that was fantastic. I decided to forego the streusel topping since it didn't really melt, but not wanting any of it to go to waste, I made sure to use an ample quantity on the one side. Speaking of streusel, the recipe does NOT list the 1/2c. brown sugar needed; it only lists the nuts and cinnamon. I bake enough to know about how much sugar to add, but on a whim I did check the blog and found the amount listed there (which was what I had used). All in all, a wonderful recipe and it made my house smell like a bakery. Perfect for a cold, snowy morning! Definitely recommend this one.
    Thank you for pointing out this recipe omission. Our web team should have it corrected soon. Barb@KAF
  • star rating 11/21/2012
  • from
  • Family LOVES it! Have made it three times in the last month!
  • star rating 03/30/2011
  • barbara1021 from KAF Community
  • Delicious! I made this for Sunday breakfast and it was a great treat! Very easy to make!!
  • star rating 03/22/2011
  • clcbrandwine from KAF Community
  • If you only make 1/2 cup of the special flavored batter, there isn't enough for all of the pancakes. I also gave up putting the streusel on the cooked side of the pancakes because it didn't melt and just made a big mess. However, despite the huge mess, these pancakes are very tasty. I substituted oatmeal for the nuts.
  • star rating 03/20/2011
  • sandielee from KAF Community
  • I just made these for Sunday morning breakfast and they were fabulous!
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