Cinnamon Streusel Pancakes Recipes

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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 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 PANCAKES



Cinnamon Pancakes image

These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.

Provided by Christiana McCormick

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 5

Number Of Ingredients 8

1 cup all-purpose flour
2 ½ tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup milk
2 eggs
¼ cup butter, melted

Steps:

  • Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
  • Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
  • Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 29 g, Cholesterol 102.7 mg, Fat 12.4 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 7.1 g, Sodium 560.7 mg, Sugar 8.8 g

PUMPKIN CINNAMON STREUSEL PANCAKES RECIPE - (4.5/5)



Pumpkin Cinnamon Streusel Pancakes Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 22

CINNAMON STREUSEL:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks (grating ice cold butter makes combining it a snap!)
PANCAKES:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice**
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
you can always make your own pumpkin pie spice blend with:
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Steps:

  • Cinnamon streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and butter. Mix together with your hands (or a fork), until you have a crumbly mixture. Set aside. Dry ingredients: In a large bowl, whisk together flours, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside. Wet ingredients: In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined. Don't over mix! Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto the heated griddle (or skillet). Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2 to 3 minutes. Carefully flip the pancake over and cover very generously with cinnamon streusel. Cook for another 2 to 3 minutes or until golden brown. Continue this process to make the rest of the pancakes. Serve pancakes warm with a drizzle of pure maple syrup, and if desired, butter. Notes: The pancakes, themselves, are not overly sweet. However, the streusel can be sweet and very rich. If you want to cut back on the sweetness, I would suggest NOT adding the streusel on the first step-- rather, adding streusel once the pancake has been cooked and flipped on one side. I thought the whole wheat to white flour ratio was perfect. The texture was very slightly dense, but still somewhat tender. You could use all white flour, if you prefer, but I'd increase the brown sugar a little bit more.

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

CINNAMON STREUSEL SOUR CREAM PANCAKES



Cinnamon Streusel Sour Cream Pancakes image

Coffee Cake or Pancakes? Now you don't have to decide. These are a different and yummy creation of mine. They can be served with slices of fried apples and whipped cream or just a nice drizzle of maple syrup. Very decadent!

Provided by carbsrfromhvn

Categories     Breads

Time 25m

Yield 16-18 pancakes, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar
1/2 cup butter
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
2 large eggs
1 cup sour cream
1/4 cup butter
2 cups milk

Steps:

  • For the streusel: Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper or just spray it with 'bakers spray'/non-stick spray with flour in it. Using softened butter combine all streusel ingredients and squeeze out onto a baking sheet using your fingers to create crumbs. Bake until golden, about 20 minutes. When crumbs are cool break the bigger pieces into smaller ones. Crumbs that are about the size of a dime work for me. Set aside.
  • For pancakes: Combine all dry. Melt butter and combine with all of the other wet ingredients. Bring together both wet and dry ingredients making sure to not over mix. Let batter rest 10 minutes.
  • Make these pancakes just as you would any other one. After dipping out the batter sprinkle with the desired amount of streusel toping. When bubbly -- flip!
  • You will have leftover topping. This can be put in the freezer for later applications or used to garnish the ones you are making now.

Nutrition Facts : Calories 522.1, Fat 27.3, SaturatedFat 16.6, Cholesterol 119.8, Sodium 467.1, Carbohydrate 60, Fiber 1.5, Sugar 16.7, Protein 9.9

CINNAMON PUMPKIN STREUSEL PANCAKES



Cinnamon Pumpkin Streusel Pancakes image

Make and share this Cinnamon Pumpkin Streusel Pancakes recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil or 2 tablespoons mild-flavored vegetable oil
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

Steps:

  • Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
  • Pancakes: In a large bowl, whisk flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In a medium bowl, whisk milk, egg, pumpkin, oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
  • Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel.
  • Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this procedure to make the rest of the pancakes.
  • Serve pancakes warm with maple syrup and butter.

Nutrition Facts : Calories 614.4, Fat 28.6, SaturatedFat 13.4, Cholesterol 100.8, Sodium 461.8, Carbohydrate 81.7, Fiber 4.3, Sugar 34.8, Protein 10.2

CINNAMON TOAST CRUNCH™ SHEET-PAN PANCAKE



Cinnamon Toast Crunch™ Sheet-Pan Pancake image

Break out the Cinnamon Toast Crunch™ pancake mix for a breakfast that's sweet, fruity and Cinnadust™ swirled! To make things even better, this treat is baked in a sheet pan, which means you'll be serving up warm, cakey pancakes topped with Cinnamon Toast Crunch™ Frosting for the whole family in no time.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 6

Number Of Ingredients 5

1 box (15.6 oz) Cinnamon Toast Crunch™ Complete Pancake Kit
Water or milk called for on pancake kit box
2 eggs, slightly beaten
1/2 cup Betty Crocker™ Cinnamon Toast Crunch™ Frosting (from 16-oz container)
2 medium bananas, cut into 1/4-inch slices (about 1 1/4 cups)

Steps:

  • Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  • In large bowl, stir pancake mix, water or milk, and eggs with fork or whisk until well blended.
  • Sprinkle Cinnadust™ over batter in bowl. Gently stir into batter about 6 to 8 times (do not mix in completely). Pour into pan, and spread evenly.
  • Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven. Let stand 5 minutes.
  • In small microwavable bowl, place frosting. Microwave uncovered on High 15 to 20 seconds or until frosting is thin enough to drizzle. Dip fork into frosting, and drizzle half of the frosting over pancake. Top with cereal topping and banana slices; drizzle remaining warmed frosting over top.

Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 30 g, TransFat 0 g

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