These Coffee Cake Pancakes have all the delicious flavors a classic coffee cake has to offer but served up pancake-style.
Ready for a breakfast twist? These pancakes taste just like coffee cake complete with a buttery cinnamon streusel topping. They are great for a weekend breakfast, brunch or holiday breakfast celebration.
There is the most amazing breakfast place here in Fort Collins, called Snooze. The tasty creations they come up with are unique, pleasing to the eye, and made fresh! Sometimes you can wait over an hour just to get a seat and it is well worth every stomach-growling second!
They have an amazing assortment of pancakes on their menu and I couldn’t help but recreate the coffee cake pancakes at home. They are the perfect combination of fluffy pancakes and a sugary swirl and cinnamon streusel topping. If you love coffee cake and pancakes this recipe is a must-try.
These coffee cake pancakes are a little more involved than plain pancakes, but they are well worth the effort. What I love best is that I don’t have to stand in line at Snooze to have them! I can stay in my pajamas with the kids and make a batch at home.
Cinnamon Streusel Topping:
- Yellow cake mix
- Brown sugar
- Instant oats
- Canola oil
- Baking soda and baking powder
- Ground cloves and cinnamon
- Maple syrup
- Salt (just a pinch)
How to Make the Pancakes
Make the topping first by combining all of the ingredients in a bowl. Using a pastry cutter, fork, or your hands work the butter into the dry ingredients until the mixture is crumble and the butter is distributed.
For the pancakes, I like to use two bowls to make the batter. This makes it easier to combine everything together without over mixing the batter.
So whisk the dry ingredients in one bowl and the wet ingredients in a another bowl. Pour the wet ones into the dry ones and stir until just combined. The batter doesn’t need to be completely smooth – it is okay if there are a few lumps.
I like to scoop a 1/2 cup of the batter for each pancake. Cook them on a hot griddle or pan until bubbles start to form on the surface. Flip them over and cook them on the other side.
While they cook on the other side, cover the top of the pancake with the topping. Once the pancake is cooked through and the topping has melted a bit they are ready to serve.
The first time I made these I couldn’t make them fast enough – the kids loved them!. They agreed with my husband that this was the best pancake recipe I have ever made!
I hope you enjoy my version of Coffee Cake Pancakes, my family’s new favorite breakfast! Enjoy! XOXO San
More Breakfast Recipes
Hosting brunch or breakfast? These recipes will pair perfectly with the coffee cake pancakes:
- Bacon Chive Crustless Quiche
- Apple Walnut Salad
- Ham and Swiss Cheesecake
- Simple Egg White Breakfast Casserole
Don’t forget to pin this to your favorite Pinterest board to save for later!
Coffee Cake Pancakes
- 3/4 cup yellow cake mix
- 1/2 cup brown sugar
- 1/4 cup instant oats
- 1 teaspoon cinnamon
- 6 tablespoons butter
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 2 tablespoons sugar
- 2 eggs
- 2 cups flour
- 1/4 cup canola oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cloves
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- salt pinch
- In a medium bowl, combine all ingredients. Crumble together with your hands or a fork, or pastry blender until you have a crumbly mixture. Set aside.
- Heat a griddle over medium heat.
- In a large mixing bowl stir together flour, sugar, baking powder, baking soda, cloves, and a dash of salt. Set aside.
- Whisk together buttermilk, milk, eggs, oil, and vanilla in a small bowl until foamy. Add to flour mixture and stir until just combined. Do not over mix, batter will be slightly lumpy.
- In a small bowl, remove a 1/2 cup of the pancake batter and mix in maple syrup and cinnamon. Stir until well combined and set aside.
- Coat the heated griddle with butter or cooking spray. Drop batter by 1/2 cup and dabble about 1-1 1/2 teaspoons of the maple cinnamon batter on top. Crumble a pinch or two of the streusel on top and swirl into the batter using the end of a spoon.
- Cook until bubbles form, about 2-3 minutes. Carefully flip over and cover generously with streusel. Cook for another 2-3 minutes or until golden brown and the topping begins to melt.
- I like to cover the pancake at this point with a cereal bowl to allow the butter to melt in the streusel topping for a crispy top but this is optional.
- Repeat the process to make the rest of the pancakes and serve with butter. Enjoy!