Grace had some friends spend the night and wanted to make them something for breakfast. I seen this recipe and had to make them and they were yummy! I found the Coffee Cake Pancakes recipe on Baking Bites blog. I decided it would be yummy with cinnamon syrup that I use to make years ago and forgot about. I was right is was delish!
You can make the streusel and syrup ahead of time.
Coffee Cake Pancakes
1 1/4 cups all purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1/4 tsp salt
1/2 cup butter, softened
1/2 cup coarsely chopped pecans
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, stir together flour, cinnamon, nutmeg, sugar and salt. Add butter to bowl and blend at low speed with a hand mixer until mixture resembles coarse, wet sand. Stir in pecans
Grab handfuls of the streusel mixture and press them together into clumps. Drop gently onto baking sheet. If clumps are too large (say, bigger than a golf ball) break up slightly. ( I just put it all on parchment paper, baked it, then broke up into pieces….so much easier.
25-30(it was less than 15) minutes, until firm and light gold. Cool on baking sheet. (While baking keep an eye on it, so it does not burn)
Before using, coarsely chop if pieces seem too large to easily use as a topping.
Store in an airtight container if not using right away. This makes enough for at least 3 batches of pancakes.
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 tsp cinnamon
Stir together in a saucepan. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat.
- 1/2 cup heavy cream
Cool at least 30 minutes. Syrup thickens as it cools. Store in frig. Can serve warm or at room temp.
The syrup was gone after one batch of pancakes 🙂
1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 1/2 cups buttermilk
2 large eggs
2 tsp vanilla extract
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Make a well in the center of the dry ingredients and add in buttermilk, eggs and vanilla. Whisk until batter is well-combined and no streaks of flour remain. It’s ok if the batter is a little lumpy.
Preheat griddle or frying pan over medium-high heat until a drop of water sizzles on its surface. Grease lightly if not using a nonstick pan.
Using a 1/3 cup measure, dollop batter onto hot griddle. Sprinkle a tablespoon or two of streusel onto the pancake. Cook until bottom is browned, then flip and cook until streusel side is browned.
Serve pancakes with maple syrup (or cinnamon syrup) and an extra sprinkling of streusel (forgot to add the extra sprinkling…I don’t think it is necessary)
I would suggest making the syrup and streusel ahead of time. You got to try this recipe!
~Relish Food & Life!