Good morning! Happy Friday and Happy March! Oh gosh, I love March! Well, anything after February is pretty good in my book. It’s such a rainy morning here, but it’s absolutely wonderful. February was such a busy month with getting situated in Seattle again. I’m excited to tackle a new month with less situating.
I hope you need weekend brunch ideas because I have one for you! These cinnamon streusel pancakes are crazy good. After a week of salads, they are the perfect treat! We are heading out of town this weekend so I’ll recap on Monday! But for now, will you go buy some buttermilk so you can make these already?!
Cinnamon Streusel Pancakes
Adapted from Two Peas & Their Pod
Makes 6 large pancakes
2 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
2 cups buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup brown sugar
1 tsp cinnamon
4 Tbsp cold unsalted butter, cut into chunks
To make the cinnamon streusel, mix flour, sugar, cinnamon and butter with a fork, until crumbly. Set aside.
In a large bowl, whisk all pancake batter ingredients. Usually you are supposed to mix the dry ingredients first and then the wet but to save time, they still turn out great if you don’t! Do not over mix…they can still be a little lumpy!
Heat a pan to medium-low and coated with cooking spray. Drop 1 cup of the batter into pan and sprinkle 2 Tbsp of the cinnamon streusel mixture on top. Cook on the first side for about 2-3 minutes until bubbles form. Flip the pancakes and coat the other side with streusel mix. Cook for another 2-3 minutes until it is done. Continue this process for the rest of the batter.
Best served with maple syrup and milk 🙂 Have a great weekend!