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Cinnamon Streusel Sour Cream Pancakes

Cinnamon Streusel Sour Cream Pancakes

Tender sour cream pancakes are layered with a buttery cinnamon streusel that melts into a sweet, lightly crisp swirl on the griddle. Serve them warm with maple syrup and a little butter for a bakery-style breakfast at home.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Ingredients

  • 1 tsp vanilla extract
  • 0.25 cup all-purpose flour (for streusel)
  • 2 tbsp granulated sugar
  • 1.5 cups all-purpose flour
  • 0.25 cup maple syrup (for serving)
  • 0.5 tsp baking soda
  • 2 tbsp unsalted butter (melted and cooled)
  • 0.5 tsp fine salt
  • 1.5 tsp ground cinnamon
  • 0.75 cup whole milk
  • 2 tsp neutral oil (for the griddle)
  • 2 count large eggs
  • 2 tsp baking powder
  • 0.333 cup light brown sugar (packed)
  • 3 tbsp unsalted butter (cold and cubed)
  • 0.75 cup sour cream (full-fat)

Instructions

  1. Place a rimmed baking sheet fitted with a wire rack in a 200°F oven, and heat it for at least 10 minutes so finished pancakes can stay warm without steaming.
  2. Make the streusel by combining 0.333 cup packed light brown sugar, 0.25 cup all-purpose flour for streusel, 1.5 tsp ground cinnamon, and 3 tbsp cold cubed unsalted butter in a medium bowl; rub the butter in with your fingertips or a pastry cutter for 2-3 minutes, until the mixture forms pea-size crumbs.
  3. Whisk 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt in a large mixing bowl for 30 seconds, until evenly combined and free of large lumps.
  4. Whisk 0.75 cup whole milk, 0.75 cup full-fat sour cream, 2 large eggs, 1 tsp vanilla extract, and 2 tbsp melted and cooled unsalted butter in a separate medium bowl for 45-60 seconds, until the eggs are fully blended and the mixture looks smooth.
  5. Pour the wet mixture into the dry ingredients and fold with a silicone spatula for about 30 seconds, just until no dry pockets remain; stop while the batter is still slightly lumpy so the pancakes stay tender.
  6. Let the batter rest at room temperature for 5 minutes while you heat a 12-inch nonstick skillet or griddle over medium heat until a drop of water sizzles and evaporates within 2 seconds.
  7. Brush the hot skillet with about 0.5 tsp neutral oil, then scoop three 0.25-cup portions of batter into the pan, leaving at least 2 inches between pancakes so they can spread evenly.
  8. Sprinkle about 1 tbsp cinnamon streusel over the top of each pancake, and cook over medium heat for 2-3 minutes, until bubbles appear across the surface, the edges look set, and the undersides are deep golden brown.
  9. Flip the pancakes with a thin spatula and cook the second side for 1.5-2 minutes, until golden brown and the centers spring back lightly when pressed; pancake batter with eggs is safely cooked when the interior is fully set and reaches at least 160°F (71°C) on an instant-read thermometer.
  10. Transfer the finished pancakes to the prepared wire rack in the warm oven, wipe away any loose sugar from the skillet with a folded paper towel if it begins to darken, and repeat with the remaining neutral oil, batter, and streusel for about 12-14 minutes total cooking time.
  11. Serve the pancakes warm in stacks with 0.25 cup maple syrup divided among the servings, and spoon any loose toasted streusel crumbs from the skillet over the top while they are still crisp.

Nutrition (per serving)

  • Calories: 548
  • Protein: 12 g
  • Fat: 25 g
  • Carbohydrates: 71 g
  • Fiber: 2 g
  • Sugar: 29 g
  • Sodium: 720 mg

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