If you’re looking to brighten up your morning with a treat that tastes just as decadent as it looks, these Brown Sugar & Cinnamon Streusel Pancakes will have you leaping out of bed. There’s something irresistibly cozy about the sweet aroma of cinnamon blended with brown sugar, all tucked into fluffy pancakes crowned with a rich, crunchy streusel topping. Whether it’s a special brunch or just a way to make your everyday breakfast feel magical, these pancakes are truly comfort on a plate, bringing bakery-level delight right to your kitchen table.

Brown Sugar & Cinnamon Streusel Pancakes Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how everyday ingredients transform into the most delightful stack of pancakes. Each item plays a key role, from the warmth of cinnamon to that melt-in-your-mouth butter—don’t skip any, because every one matters!

All-purpose flour (streusel): Provides the structure for the crumbly, cookie-like streusel topping.
Brown sugar, packed: The star player in both flavor and moistness, lending that deep, caramel sweetness.
Ground cinnamon: Brings soulful warmth to both the topping and the pancakes, making each bite sing.
Unsalted butter, melted (streusel): Gives luscious richness and helps the streusel form those crave-worthy crumbs.
All-purpose flour (pancakes): The reliable base for fluffy pancakes that cook up tender and soft.
Granulated sugar: Adds a gentle sweetness—just enough to complement the streusel without overpowering.
Baking powder: This is the secret agent of fluffiness, making sure those pancakes puff up beautifully.
Salt: Just a pinch balances the flavors and enhances the sweetness.
Ground cinnamon (pancakes): Doubles down on the warm spice, ensuring every layer is infused with flavor.
Milk: Binds everything together while adding richness and a soft crumb.
Large egg: For structure and just the right amount of lightness.
Unsalted butter, melted (pancakes): Ensures your pancakes are rich and never dry—plus, butter makes everything better.
Vanilla extract: A splash adds depth and a lovely aromatic finish.
Maple syrup (for serving): Because pancakes without syrup just aren’t the same.
Powdered sugar (optional for serving): For a picture-perfect, bakery-style dusting on top.

How to Make Brown Sugar & Cinnamon Streusel Pancakes

Step 1: Make the Streusel Topping

Whip up the streusel first so it’s ready when you need it. In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture becomes delightfully crumbly—it should resemble coarse crumbs, which is exactly what you want for generous, bakery-style streusel bites. Set it aside, but try not to nibble too much!

Step 2: Prepare the Pancake Batter

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and that extra dash of cinnamon. In a separate bowl, beat together the milk, egg, melted butter, and vanilla extract until the mixture is smooth and inviting. Pour the wet into the dry and use a gentle hand to stir until just combined; a few lumps are not only okay, they actually ensure the pancakes will be tender. Overmixing is the sworn enemy of fluffiness!

Step 3: Preheat the Skillet or Griddle

Set a nonstick skillet or griddle over medium heat and give it a light coating of butter or oil. You’re looking for a sizzle but not a smoke—if a drop of batter dances on the surface, you’re ready to go.

Step 4: Cook the Pancakes with Streusel

For each pancake, scoop out 1/4 cup of batter onto the hot pan. While the batter is still wet, sprinkle 1 to 2 tablespoons of your lovely streusel topping over the surface. Cook until you see bubbles peeking through and the edges look set, about 2 to 3 minutes. Flip—gently, so you don’t lose any of that crunchy topping—and cook another 2 minutes until golden and cooked through. Repeat until all your batter and streusel are piled high on your plate.

Step 5: Serve While Warm

Stack those pancakes tall, drizzle them with warm maple syrup, and—if you’re feeling extra festive—a generous snow of powdered sugar. If you really want to send them over the top, try adding a cream cheese glaze for brunch-worthy decadence.

How to Serve Brown Sugar & Cinnamon Streusel Pancakes

Garnishes

Crowning your Brown Sugar & Cinnamon Streusel Pancakes with just the right finishing touches makes them truly unforgettable. Classic maple syrup is a must, of course, but don’t hesitate to dust each stack with powdered sugar or add a swirl of cream cheese glaze. A handful of fresh berries also adds color and a burst of brightness that’s hard to resist.

Side Dishes

These pancakes are rich enough to stand alone, but they shine on a brunch table next to crispy bacon, savory eggs, or fresh fruit salad. Complement the sweetness with a cup of strong coffee or your favorite tea, making the most comforting breakfast spread imaginable.

Creative Ways to Present

For a little extra wow-factor, try making mini stacks and serving them with whipped cream in individual dessert glasses, or assemble a pretty pancake board with bowls of toppings for everyone to mix and match. Brown Sugar & Cinnamon Streusel Pancakes also look fantastic as the centerpiece of a brunch buffet, layered high and served with plenty of syrup on the side.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extra pancakes, allow them to cool completely, then store them in an airtight container in the refrigerator. They’ll stay soft and delicious for up to 3 days—a perfect grab-and-go treat for busy mornings.

Freezing

Brown Sugar & Cinnamon Streusel Pancakes are wonderfully freezer-friendly. Stack them with a piece of parchment between each one, pop into a freezer bag, and store for up to a month. The streusel stays crumbly and the pancakes keep their signature fluff.

Reheating

To reheat, simply use the toaster oven or a dry skillet over low heat. This helps bring back the subtle crunch of the streusel and keeps the pancakes from getting soggy. Microwave works too in a pinch—just watch to avoid overheating and drying them out.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, you can swap part or all of the all-purpose flour for whole wheat; just know your pancakes will have a heartier texture and a slightly nuttier flavor. You might need a splash more milk if the batter seems extra thick.

What’s the best way to avoid overmixing the batter?

Mix gently and stop as soon as you don’t see any more dry flour. Don’t worry about a few lumps—that’s what makes Brown Sugar & Cinnamon Streusel Pancakes extra tender and fluffy.

How do I get the streusel to stick to the pancakes?

Sprinkle the streusel on while the batter is still wet in the pan before flipping; this gives it time to bake into the surface and ensures every bite has those caramelized crumbles.

Can I prepare the streusel in advance?

Absolutely! The streusel topping can be made up to 3 days ahead and stored in the refrigerator. This makes your Brown Sugar & Cinnamon Streusel Pancakes even quicker to pull together for a spontaneous breakfast treat.

Can I double the recipe for a crowd?

Certainly. Just double every ingredient and use a larger mixing bowl. Cook in batches, keeping finished pancakes warm in a low oven while you work through the batter and streusel.

Final Thoughts

There’s nothing quite like starting your day with a plateful of Brown Sugar & Cinnamon Streusel Pancakes—cozy, sweet, and a little bit nostalgic. I hope you’ll gather your favorite people, whip up a batch, and experience just how joyful breakfast can be. Don’t be surprised if these pancakes become a beloved tradition in your home!

Brown Sugar & Cinnamon Streusel Pancakes Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 10 pancakes 1x
Diet: Vegetarian

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Description

Indulge in the deliciousness of these Brown Sugar & Cinnamon Streusel Pancakes for a breakfast or brunch treat. These fluffy pancakes are topped with a sweet, crumbly streusel and are sure to become a family favorite.

Ingredients

Scale

For the streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

For the pancakes:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

For serving:

maple syrup
powdered sugar (optional)

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Instructions

Prepare the streusel: In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel. Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.
Make the pancake batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle 1–2 tablespoons of the streusel mixture over the top before the surface sets. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook another 2 minutes until golden and cooked through. Repeat with remaining batter and streusel.
Serve: Serve warm with maple syrup and a dusting of powdered sugar if desired.