Coffee Cake Pancakes

These Coffee Cake Pancakes are our new favorite breakfast treat. They have all the delicious flavors a classic coffee cake has to offer and more.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 376kcal

Author Sandra

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!