Blueberry Pancakes with Cinnamon Streusel Recipe
These pancakes are like breakfast in a classic American roadside diner: fluffy little cakes with juicy blueberries inside and a sweet, crunchy cinnamon-scented streusel on top. In the US, breakfasts like this are often eaten on weekends, when there’s time to sit down with a mug of coffee and a big plate full of pancakes. It’s somewhere between breakfast and dessert – kids usually ask for seconds, and adults do too, just a bit more quietly.
Fluffy blueberry pancakes meet a crunchy cinnamon streusel topping, turning a simple breakfast into something that feels like a treat from a diner menu. The contrast of soft interior, juicy fruit and crisp topping makes them memorable.
Chef's tips
Don’t overmix the batter – a few lumps are fine and help keep the pancakes fluffy. Keep the heat at medium so the streusel has time to crisp up without burning before the inside is cooked through. If the batter thickens as it stands, loosen it with a splash of buttermilk.
How to serve
Serve in stacks with a generous spoonful of yogurt, extra fresh berries and a drizzle of maple syrup. For a dessert-style version, add whipped cream and a dusting of powdered sugar.
Ingredients
- wheat flour - 220 g
- baking powder - 8 g
- white sugar - 40 g
- salt - 1 pinch
- egg - 1 piece
- buttermilk - 280 ml
- butter - 40 g
- blueberries - 120 g
- brown sugar - 40 g
- wheat flour - 40 g
- cinnamon - 0.5 teaspoons
- butter - 25 g
- vegetable oil
Preparation
- Add 220 g flour, the baking powder, 40 g white sugar and a pinch of salt to a bowl and mix with a spoon.
- In another bowl, whisk the egg with the buttermilk, then pour in the melted, slightly cooled butter and mix thoroughly.
- Pour the wet ingredients into the dry and stir briefly with a spoon just until combined – the batter can be slightly lumpy. Gently fold in the blueberries; if using frozen ones, do not thaw them beforehand.
- Prepare the streusel: in a small bowl combine 40 g brown sugar, 40 g flour and the cinnamon. Add cold butter cut into small cubes and rub with your fingers until small crumbs form, resembling wet sand.
- Heat a pan over medium heat and lightly grease with oil. Spoon portions of batter onto the pan, about 2 tablespoons per pancake, forming small circles.
- Sprinkle each pancake with a teaspoon of streusel on top. Fry for 2–3 minutes, until lots of small bubbles appear on the surface and the edges start to set.
- Flip the pancakes and fry for another 1.5–2 minutes, until golden and the streusel is lightly crisp. Reduce the heat if necessary so they don’t burn.
- Serve immediately, preferably stacked, with yogurt, maple syrup or honey.
Storage
Leftover pancakes can be stored in the fridge for up to 1 day, wrapped or in a closed container. Reheat gently in a dry pan or in the oven so the streusel stays slightly crisp. Avoid stacking them while hot to prevent sogginess.
These pancakes are perfect for slow weekend mornings. The streusel can be prepared in advance and kept in the fridge, so all you have to do is mix the batter and fry. They’re also a great way to use up a surplus of summer berries.
