Ingredients

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 3/4 cups whole milk (or buttermilk)

1/4 cup unsalted butter, melted

1 teaspoon pure vanilla extract

1/2 cup unsalted butter, melted (for swirl)

3/4 cup packed light brown sugar (for swirl)

2 tablespoons ground cinnamon (for swirl)

Pinch salt (for swirl, optional)

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened (for glaze)

1 1/2 cups powdered sugar

1 teaspoon pure vanilla extract (for glaze)

2-3 tablespoons milk (for glaze)

Instructions

Step 1: Prepare the cinnamon swirl by whisking together melted butter, brown sugar, cinnamon, and a pinch of salt until smooth. Transfer this mixture to a squeeze bottle or a zip-top bag with a corner snipped for easy piping.

Step 2: In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Step 3: In a separate bowl, whisk the wet ingredients: eggs, milk, melted butter, and vanilla extract until combined.

Step 4: Gently combine the wet and dry ingredients, mixing just until combined with some lumps remaining. Let the batter rest for 5 to 10 minutes.

Step 5: Preheat a griddle or skillet over medium heat (about 350°F) and lightly grease the surface.

Step 6: Using a ¼ cup measure, scoop batter onto the hot griddle. Immediately pipe the cinnamon swirl in a tight spiral from the center outward on each pancake.

Step 7: Cook the pancakes for 2 to 3 minutes until bubbles form on the surface and the edges begin to set.

Step 8: Carefully flip the pancakes and cook the other side for 1 to 2 minutes or until golden brown.

Step 9: Make the glaze by beating cream cheese and softened butter until smooth. Gradually add powdered sugar, vanilla extract, and enough milk (2 to 3 tablespoons) to reach a drizzling consistency.

Step 10: Stack the warm pancakes, drizzle generously with the cream cheese glaze, and serve immediately.

Tips & Variations

For extra fluffy pancakes, use buttermilk instead of whole milk.

Swap the cream cheese glaze for a simple vanilla glaze or maple syrup for a different flavor.

If you don’t have a squeeze bottle, use a spoon to drizzle the cinnamon swirl onto each pancake.

Add chopped nuts like pecans or walnuts to the cinnamon swirl for a crunchy texture.

FAQs

Can I make the cinnamon swirl ahead of time?

Yes, you can prepare the cinnamon swirl mixture in advance and keep it refrigerated in a sealed container. Bring it to room temperature before piping to ensure it flows smoothly.

Are these pancakes suitable for freezing?

Yes, cooked pancakes freeze well. Let them cool completely, then layer with parchment paper between each pancake and place in a freezer-safe bag. Reheat from frozen in the microwave or toaster for a quick breakfast.