Cinnamon Streusel Pancake Casserole Recipes

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CINNAMON STREUSEL PANCAKE CASSEROLE



Cinnamon Streusel Pancake Casserole image

Switch up your weekend breakfast routine and bake this pancake casserole topped with a sweet cinnamon streusel.

Provided by Cindy Rahe

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 12

1/2 cup butter, cut into pieces
1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
2 1/2 cups Original Bisquick™ mix
1 teaspoon baking powder
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups buttermilk
2 eggs
1/4 cup butter, melted
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Generously butter or spray with cooking spray 13x9-inch (3-quart) glass baking dish.
  • In medium bowl, mash Streusel ingredients with fork until coarsely crumbly, with some larger chunks and finer pieces throughout. Refrigerate until ready to use.
  • In another medium bowl, mix dry pancake batter ingredients with whisk. In another medium bowl, beat wet pancake batter ingredients with whisk. Pour wet mixture into dry mixture; fold to combine. A few lumps in the batter are totally fine. Pour batter into pan; top with streusel.
  • Bake 45 to 50 minutes or until cooked through and golden brown.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 19 g, TransFat 0 g

CINNAMON STREUSEL PANCAKES



Cinnamon Streusel Pancakes image

For my mom, Du-pars was an iconic diner. The waitresses just looked SO AMERICAN. My mom felt like she was on Happy Days, waiting for Fonzie to walk in. Mom struggled with American food -- like, a Caesar Salad was exotic -- but with pancakes you can't go wrong. Du-pars' pancakes were her first comfort food in her new home. And we ended up making a ton of pancakes as a family.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 1h20m

Yield 10 to 12 pancakes, depending on size

Number Of Ingredients 17

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 cups buttermilk
3 large eggs, separated
3 tablespoons unsalted butter
Vegetable oil, for the pan
Cinnamon Streusel, recipe follows
Melted clarified unsalted butter, for serving
Maple syrup, for serving
2/3 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
6 tablespoons (3 ounces) unsalted butter, cold and cubed

Steps:

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the buttermilk and egg yolks to the flour mixture. Whisk together until everything is coated with the liquid.
  • Melt the butter in a saute pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter is golden brown. Pour the butter into the batter and whisk everything together just until all ingredients are incorporated. Let the batter sit on the counter for 30 minutes or overnight in the fridge to thicken and let the buttermilk work its magic.
  • Before cooking, in a small bowl, whisk the egg whites until fluffy and stiff. Fold the egg whites into the pancake batter.
  • Heat a large cast-iron skillet over medium-low heat for about 5 minutes. Heavily grease the skillet with oil. Use a measuring cup to ladle about 1/3 cup batter per pancake into the skillet, being careful not to overcrowd the surface of the skillet. Sprinkle with some Cinnamon Streusel. Cook until bubbles form on the top of the pancakes and the bottoms are golden brown, 2 to 4 minutes. Flip and cook until the other sides are lightly browned. Serve hot with clarified butter and syrup.
  • Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
  • Using your fingers or a food processor, combine the flour, brown sugar, cinnamon and salt. Mix in the butter until crumbly. Spread the mixture on the prepared baking sheet and bake for 10 minutes. Break the mixture apart and mix the streusel. Let cool.

CINNAMON STREUSEL COFFEE CAKE



Cinnamon Streusel Coffee Cake image

These cinnamon streusel coffee cakes are perfect for a potluck brunch.

Provided by patriciafulda

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 12

1 ½ cups packed light brown sugar
6 tablespoons all-purpose flour
6 teaspoons ground cinnamon
6 tablespoons unsalted butter, melted
1 ½ cups chopped pecans
3 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 ½ cups white sugar
½ cup solid vegetable shortening, at room temperature
2 large eggs
1 cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
  • Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
  • Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.3 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 5.4 g, Sodium 289.2 mg, Sugar 40 g

OVERNIGHT PANCAKE CASSEROLE



Overnight Pancake Casserole image

This Overnight Pancake Casserole combines fluffy buttermilk pancakes with a rich egg custard and crispy cinnamon streusel topping.

Provided by Courtney

Categories     Breakfast

Time 9h20m

Number Of Ingredients 22

Canola oil
2 1/2 cups flour
4 Tablespoons sugar
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 eggs, separated
8 Tablespoons butter, melted and cooled
2 cup buttermilk
1/2 cup milk
4 eggs
1 cup milk
1 cup cream
1 teaspoon vanilla
2 teaspoons sugar
1 cup flour
1 cup oats
½ cup chopped pecans
¾ cup brown sugar
½ teaspoon salt
1 teaspoon cinnamon
8 Tablespoons butter, melted

Steps:

  • Heat a griddle over medium heat and cover with a thin layer of neutral oil. In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder.
  • In another medium bowl, lightly beat the egg yolks, then whisk in the butter, buttermilk, and milk.
  • Add the buttermilk mixture to the dry mixture and stir gently until barely combined.
  • Add lightly beaten egg whites to the mixture and gently stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out. Lumpy batter is good!
  • Drop quarter cups of batter onto the preheated pan. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Remove to a wire rack and allow to cool. Repeat with remaining batter.
  • Grease a 9 x 13 inch casserole dish. Cut the pancakes in half (you should have around 20), and layer them cut side down in the pancake dish.
  • In a large bowl whisk together the eggs, milk, cream, vanilla, and sugar. Pour evenly over the pancakes.
  • Cover with saran wrap and refrigerate pancakes overnight.
  • In the morning, preheat the oven to 350 degrees. Whisk together the flour, oats, pecans (optional), brown sugar, salt, and cinnamon. Pour the melted butter over top and stir. Use your fingers to work the mixture until crumbs form. (Note: You can do this step the night before, and store it in a bowl in the refrigerator if you prefer.) Pour the crumbs evenly over the top and bake for 45-50 minutes or until the crumbs are browned and center is set.

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar

EASY OVERNIGHT PANCAKE CASSEROLE WITH STREUSEL TOPPING



Easy Overnight Pancake Casserole with Streusel Topping image

This easy overnight pancake casserole is a great option for a breakfast on Christmas morning! The pancakes absorb the custardy mixture, resulting in a bread pudding-like consistency. The crunchy streusel topping is a nice contrast. Serve with plenty of warm maple syrup and hot coffee or cold milk.

Provided by NicoleMcmom

Categories     Breakfast and Brunch     Breakfast Casserole Recipes

Time 9h15m

Yield 12

Number Of Ingredients 13

1 (2 pound) package frozen pancakes (such as De Wafelbakkers®), cut in half
5 large eggs
1 ¼ cups heavy cream
¾ cup milk
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup finely chopped pecans
⅓ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup cold unsalted butter, cubed

Steps:

  • Lightly butter a 9x13-inch baking dish.
  • Prepare casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
  • Whisk together eggs, heavy cream, milk, vanilla, cinnamon, and salt. Pour over the pancakes. Cover and refrigerate for 8 hours, to overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Prepare topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
  • Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
  • Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 42.5 g, Cholesterol 129.7 mg, Fat 21.2 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 9.8 g, Sodium 511.6 mg

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