There is something truly magical about waking up to a stack of warm, fluffy pancakes dotted with sweet, crunchy bits of cinnamon and brown sugar streusel. This Brown Sugar & Cinnamon Streusel Pancakes Recipe blends the comforting flavors of cinnamon and brown sugar in both the batter and a delightful streusel topping that adds incredible texture and sweetness. Finished with a smooth vanilla glaze drizzle, these pancakes turn a simple breakfast into a joyous experience you’ll want to share with everyone you know.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays a vital role in building layers of flavor and achieving the perfect pancake texture. From the warm sweetness of brown sugar to the gentle spice of cinnamon, every component is essential.
- 1 1/2 cups all-purpose flour: The base that gives these pancakes their fluffy but sturdy structure.
- 3 tbsp brown sugar: Adds sweetness and moisture right into the pancake batter.
- 1 tbsp baking powder: Ensures your pancakes rise to light, airy perfection.
- 1/2 tsp salt: Balances sweetness and enhances overall flavor.
- 1 tsp cinnamon: Infuses the batter with cozy, aromatic spice.
- 1 cup milk: Hydrates the batter and keeps it tender.
- 1 large egg: Binds ingredients together while adding richness.
- 3 tbsp melted butter: Provides moisture and a luscious buttery taste.
- 1 tsp vanilla extract: Adds a sweet, fragrant note to round out flavors.
- Streusel topping: 1/3 cup brown sugar for sweetness, 2 tbsp flour for structure, 1 tsp cinnamon for spice, and 2 tbsp cold cubed butter for that crumbly, buttery crunch.
- Glaze: 1/2 cup powdered sugar, 1–2 tbsp milk, and 1/4 tsp vanilla combine into a smooth drizzle that adds a perfect finishing touch.
How to Make Brown Sugar & Cinnamon Streusel Pancakes Recipe
Step 1: Prepare the Streusel Topping
Start by mixing the streusel ingredients in a small bowl using a fork or your fingers. You want to combine the brown sugar, flour, cinnamon, and cold cubed butter until the mixture looks crumbly and sandy. Setting this aside early means it will be ready to sprinkle on your pancakes at just the right moment for that irresistible crunch.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. This blend of dry ingredients creates the perfect base full of flavor and a little lift, making your pancakes wonderfully soft yet substantial.
Step 3: Whisk Wet Ingredients
In a separate bowl, beat the milk, egg, melted butter, and vanilla extract together until smooth. These wet ingredients add tenderness and richness to the batter, ensuring every bite melts in your mouth.
Step 4: Mix Batter
Pour the wet ingredients into the dry mixture, stirring gently until everything is just combined. The secret here is to avoid overmixing, which keeps your pancakes light and fluffy instead of dense and tough.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup batter for each pancake onto the surface, then generously sprinkle the streusel topping right on top before bubbles start to form. Once the edges look set and bubbles appear on the surface, flip the pancake carefully and cook until the other side is golden brown and the streusel is beautifully crisp.
Step 6: Finish the Batch
Keep cooking the remaining pancakes in the same manner, making sure your skillet stays at just the right temperature to cook each pancake evenly without burning.
Step 7: Whisk and Drizzle the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Drizzle this luscious glaze over the warm pancakes just before serving for a sweet, creamy finish that ties everything together perfectly.
How to Serve Brown Sugar & Cinnamon Streusel Pancakes Recipe
Garnishes
To bring these pancakes to the next level, add fresh fruit like sliced bananas or berries on top. A pat of butter melting slowly down the stack or a sprinkle of chopped nuts adds fantastic texture and richness. The glaze already provides plenty of sweetness, so these simple garnishes complement without overpowering.
Side Dishes
This recipe pairs wonderfully with a side of crispy bacon or sausage for those who love a balance of sweet and savory at breakfast. A light fruit salad or Greek yogurt with honey also complements the pancakes beautifully, giving your meal bright, fresh flavors and extra protein.
Creative Ways to Present
Try layering your pancakes with layers of cream cheese or mascarpone and fruit for a decadent brunch version. You can also assemble mini pancake stacks on skewers with seasonal fruits in between for a fun, shareable presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare because these pancakes disappear fast), store them in an airtight container in the fridge for up to 2 days. They stay surprisingly soft and tasty, making a quick and easy breakfast or snack the next day.
Freezing
These pancakes freeze beautifully. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They keep well for up to a month, so you can enjoy the Brown Sugar & Cinnamon Streusel Pancakes Recipe any time with minimal prep.
Reheating
To reheat, pop frozen or refrigerated pancakes into a toaster or microwave. Toaster reheating crisps up the edges nicely, while a quick zap in the microwave keeps them soft and warm. Add a drizzle of leftover glaze for that just-made feeling.
FAQs
Can I make the streusel topping ahead of time?
Yes! Prepare the streusel a day or two in advance and keep it refrigerated in an airtight container. It holds up well and saves time on the morning you decide to make the pancakes.
Is it okay to use regular granulated sugar instead of brown sugar?
You can substitute granulated sugar if needed, but brown sugar adds moisture and a subtle molasses flavor that really enhances the depth of this recipe—definitely worth using brown sugar if possible.
What kind of milk works best for this recipe?
Whole milk is ideal as it adds extra richness, but you can also use 2% or even plant-based milk like almond or oat milk. Just keep in mind that plant milks might slightly alter the flavor and texture.
Can I make these pancakes gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for best results. The texture will still be tender and delicious.
How do I prevent pancakes from sticking to the pan?
Use a well-seasoned nonstick skillet or griddle and lightly grease it with butter or oil before cooking each batch. Let the pan heat up fully over medium heat before adding batter; this helps form a crust that releases easily.
Final Thoughts
There is truly nothing like the joy of making and sharing this Brown Sugar & Cinnamon Streusel Pancakes Recipe. It’s a wonderful way to treat yourself and your loved ones to a special breakfast that feels indulgent but is so easy to pull together. Give this recipe a try—you might just find it becoming your new favorite weekend tradition!
Print
Brown Sugar & Cinnamon Streusel Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these fluffy Brown Sugar & Cinnamon Streusel Pancakes topped with a sweet crumbly streusel and a smooth vanilla glaze. Perfect for a cozy breakfast or weekend brunch, these pancakes combine comforting cinnamon flavors with a buttery streusel crunch and a light powdered sugar glaze for an irresistible treat.
Ingredients
Pancake Batter
- 1 1/2 cups all-purpose flour
- 3 tbsp brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup milk
- 1 large egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
Streusel Topping
- 1/3 cup brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 2 tbsp cold butter, cubed
Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Prepare the Streusel: In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Use a fork to cut in the cold cubed butter until the mixture becomes crumbly. Set aside while preparing the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and cinnamon to evenly distribute all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Heat the Skillet: Preheat a nonstick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes with Streusel: Pour about 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle a generous amount of the streusel topping over the batter. Cook until bubbles appear on the surface and the edges start to set, then carefully flip the pancake and cook until golden brown on the other side.
- Repeat Cooking: Continue cooking the remaining batter in the same manner, adding more butter or oil to the pan if needed.
- Make the Glaze and Serve: Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the warm pancakes before serving for a sweet, luscious finish.
Notes
- For extra fluffy pancakes, do not overmix the batter; lumps are okay.
- Use cold butter for the streusel to get a crumbly texture.
- Adjust the glaze consistency by adding more or less milk depending on your preference.
- Serve immediately for best texture and flavor as pancakes tend to soften when kept warm for too long.
