Cinnamon Streusel Sour Cream Pancakes
Indulge in the ultimate breakfast treat with these Cinnamon Streusel Sour Cream Pancakes—a delightful fusion of fluffy pancakes and sweet cinnamon crumble. Made with rich sour cream for an irresistibly tender texture, these pancakes are topped with a buttery cinnamon-brown sugar streusel that melts into every bite. The recipe combines simple ingredients like all-purpose flour, vanilla, and creamy whole milk, yet delivers an extraordinary burst of flavor and texture. Perfectly golden and lightly dusted with powdered sugar (if desired), these pancakes are a showstopper on any brunch table. Pair them with a drizzle of maple syrup for a cozy, bakery-style breakfast that’s ready in under 30 minutes! Keywords: cinnamon pancakes, streusel topping, sour cream pancakes, fluffy pancakes recipe, brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Sour cream
- 0.5 cups Whole milk
- 2 Large eggs
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 cups Brown sugar
- 1 teaspoon Cinnamon
- 2 tablespoons Cold unsalted butter, cubed
- 2 tablespoons All-purpose flour (for streusel)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
In a medium bowl, mix together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the sour cream, milk, eggs, melted butter, and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix; the batter should be lumpy.
To make the cinnamon streusel, combine brown sugar, cinnamon, cold cubed butter, and 2 tablespoons of flour in a small bowl. Use a fork or your fingers to blend until the mixture resembles coarse crumbs.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of pancake batter onto the skillet. Immediately sprinkle 1 tablespoon of the prepared streusel over the top of the batter.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake carefully and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter and streusel.
Serve the pancakes warm, dusted with powdered sugar if desired. Add a drizzle of maple syrup for extra sweetness.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 34.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
