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!
A few weeks ago, my sister, Nicole, my mom, Debbie and my grandma, Betty took me here for my birthday.
My sister and I decide it would be best if we got two dishes and split them, so we could try a few new things.
We got the breakfast tacos and pancake assortment plate. The pancake assortment plate, you basically choose 3 of their pancakes to have. The special of the day was a coffee cake pancake.
Both being coffee cake fans and addicts, we quickly knew that was one of our selections.
While it was good, out of the 4 pancakes we got it was my least favorite. Yes, we got 4 instead of 3, being it was my birthday we got another! Score! I will remember this for next year. Lol.
So after coming home and telling my kids and hubby about our meal, I decided to make my own.
Bringing in the ingredients from my favorite coffee cake recipe, including a sugary swirl and a crusty like cinnamon topping.
So here is my version of Coffee Cake Pancakes, my family’s new favorite breakfast!
Coffee Cake Pancakes - everything a coffee cake has to offer and more.
- 1 ½ cups buttermilk
- ½ milk
- 2 tablespoons sugar
- 2 eggs
- 2 cups flour
- ¼ cup canola oil, you could also use vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cloves
- ½ teaspoon vanilla
- ½ cup brown sugar
- ¼ cup oats, instant is what I used
- ¾ cup yellow cake mix
- 6 tablespoons of butter
- 2 teaspoons cinnamon
- 1 tablespoon maple syrup
- Salt, pinch
In a medium bowl, combine yellow cake mix, brown sugar, oats, 1 teaspoon of cinnamon, and butter. Crumble together with your hands or a fork, or pastry blender until you have a crumbly mixture. Set aside.
Heat a griddle or pan to medium.
In a large bowl, stir together flour, sugar, baking powder, soda, cloves and a dash of salt. In a small bowl, whisk together buttermilk, milk eggs, oil, and vanilla until it starts to get foamy. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy. In a small bowl, remove ½ cup of the pancake batter and mix in 1 tablespoon of pure maple syrup and 1 teaspoon cinnamon. Stir until well combined and set aside.
Coat griddle lightly with cooking spray or butter. Drop 1/2 cup of batter onto heated skillet, add dabble, 1-1 ½ teaspoons of maple cinnamon pancake batter. Crumble a pinch or two of streusel topping and using the end of a spoon swirl in the cinnamon mixture and streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown and topping starts 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 making an excellent crispy top but this is optional. Repeat the process to make the rest of the pancakes and serve with butter. An optional topping would be a light glaze, but we really can never wait that long to eat them.
Kids review: I couldn’t make them fast enough. And they agreed with my husband that this was the best pancake I have ever made!