There are breakfasts that make you feel like you’re doing something wrong. Like you’re eating a dessert instead of an actual meal. These pancakes fall into that category. Whenever I (Melissa) get to make these (usually for company) I get so excited to impress them with these gigantic, gooey pancakes.
We have a similar recipe for these pancakes but that one includes pumpkin and not everyone is a fan of pumpkin. And pumpkin is usually associated with fall. These pancakes, though, should be associated with all the other seasons of the year because they are that good. Make these pancakes in support of National Pancake Week and don’t feel bad about licking every bit of streusel off of the plate. Maybe you even want to persuade your kids to be done early so you can have their leftovers. Not that we did that or anything…
-Heather and Melissa
For the pancakes:
2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups buttermilk
2 large eggs
¼ cup canola oil
1 tsp vanilla extract
For the cinnamon streusel:
¾ cup all-purpose flour
¾ cup packed brown sugar
1 ½ tsp cinnamon
9 tbsp cold butter, cut into small pieces
- For the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with your fingers until the mixture is crumbly and the biggest pieces are no bigger than peas. Set aside.
- For the pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix, the batter will be slightly lumpy.
- Heat a griddle or pan to medium low and coat with cooking spray. Drop 1 cup of batter onto the heated skillet and top with 2 tbsp of streusel. Cook until bubbles start to form, about 2-3 minutes. Carefully flip the pancake over and cover the other side with cinnamon streusel. Cook for another 2-3 minutes until golden brown.
- Repeat with the remaining pancakes. Serve warm with butter and maple syrup.
Source: slightly adapted from Two Peas and Their Pod