Brown Sugar and Cinnamon Swirl Pancakes

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🍽️ Brown Sugar and Cinnamon Swirl Pancakes

✅ Servings: 4

⏱️ Total Time: 30 minutes

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🥞 Ingredients

For the Pancake Batter:

• 1 ½ cups all-purpose flour

• 3 tbsp granulated sugar

• 1 tbsp baking powder

• ½ tsp salt

• 1 ¼ cups milk (or buttermilk for extra fluff)

• 1 large egg

• 3 tbsp melted butter (plus more for the pan)

• 1 tsp vanilla extract

For the Cinnamon Swirl:

• ¼ cup (4 tbsp) unsalted butter, melted

• ⅓ cup packed brown sugar

• ½ tbsp ground cinnamon

Optional Cream Cheese Glaze:

• 2 oz cream cheese, softened

• ½ cup powdered sugar

• 1–2 tbsp milk

• ¼ tsp vanilla extract

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👨‍🍳 Instructions

1. Make the Cinnamon Swirl

In a small bowl, mix:

• Melted butter

• Brown sugar

• Cinnamon

Pour the mixture into a squeeze bottle or zip-top bag (snip off a small corner for piping later). Let it sit and thicken slightly while you make the batter.

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2. Make the Pancake Batter

In a large bowl:

• Whisk flour, sugar, baking powder, and salt.

• In another bowl, whisk milk, egg, melted butter, and vanilla.

• Combine wet and dry ingredients until just mixed (lumps are okay—don’t overmix).

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3. Cook the Pancakes with the Swirl

1. Heat a nonstick skillet or griddle over medium-low heat. Grease with a bit of butter or spray.

2. Pour about ¼ cup of batter per pancake onto the skillet.

3. Wait 30–60 seconds, then pipe a cinnamon swirl on top of the pancake in a spiral pattern.

4. When bubbles form on the surface and edges look set, carefully flip. Cook the other side for 1–2 more minutes.

5. Wipe the skillet between batches if needed to prevent sugar from burning.

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4. (Optional) Make the Cream Cheese Glaze

Beat together:

• Cream cheese

• Powdered sugar

• Vanilla

• Milk (add 1 tbsp at a time to thin)

Drizzle over pancakes before serving.

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🍴 Serving Suggestions:

Serve warm with:

• A pat of butter

• Maple syrup

• Or just the cream cheese glaze

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Let me know if you want a gluten-free or vegan version!