Coffee Cake Pancakes!!

How yummy do these sound! I found this recipe on Baking Bites and though you all might enjoy.

You Will Need For The Topping:

1 1/4 cups all purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1/4 tsp salt
1/2 cup butter, softened
1/2 cup coarsely chopped pecans

Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, stir together flour, cinnamon, nutmeg, sugar and salt. Add butter to bowl and blend at low speed with a hand mixer until mixture resembles coarse, wet sand. Stir in pecans Grab handfuls of the streusel mixture and press them together into clumps. Drop gently onto baking sheet. If clumps are too large (say, bigger than a golf ball) break up slightly. Bake for 25-30 minutes, until firm and light gold. Cool on baking sheet. Before using, coarsely
chop if pieces seem too large to easily use as a topping. Store in an airtight container if
not using right away.

Double this recipe to use up the full batch of streusel, or reserve the extra streusel for another batch
1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 sugar
1 1/2 cups buttermilk
2 large eggs
2 tsp vanilla extract

In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Make a well in the center of the dry ingredients and add in buttermilk, eggs and vanilla. Whisk until batter is well-combined and no streaks of flour remain. It’s ok if the batter is a little lumpy. Preheat griddle or frying pan over medium-high heat until a drop of water sizzles on its surface. Grease lightly if not using a nonstick pan. Using a 1/3 cup measure, dollop batter onto hot griddle. Sprinkle a tablespoon or two of streusel onto the pancake. Cook until bottom is browned, then flip and cook until streusel side is browned. Serve pancakes with maple syrup and an extra sprinkling of streusel. Serves 4, with enough streusel to top a double-batch of pancakes and serve 8.

The Perfect Cup of Coffee to go with these awesome Coffee Cake Pancakes: Caramel Crunch