Cinnamon Swirl Pancakes with Cream Cheese Glaze

Method

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the milk, eggs, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ones and stir with a spoon just until moistened; the batter should be lumpy, not smooth.
4. For the cinnamon swirl, mix the melted butter, brown sugar, flour, and cinnamon in a small bowl. Add 3 tablespoons of the pancake batter and stir until smooth. Transfer the mixture to a piping bag with a thin tip, or a zip-top bag with a corner snipped off.
5. For the frosting, beat the cream cheese and butter with an electric mixer on high until light and fluffy. Gradually add the powdered sugar, about ¼ cup at a time, beating well after each addition. Mix in the vanilla and salt. Add the milk a little at a time, beating until you reach a pourable consistency.
6. Heat a lightly oiled non-stick skillet or griddle over medium heat (350°F). Pour ¼ cup of batter onto the hot surface for each pancake. Immediately squeeze a spiral of the cinnamon mixture onto the top of each pancake.
7. Cook until the bottom is golden brown and bubbles appear on the surface, then flip and cook for another 2–3 minutes, until cooked through. Wipe the skillet with a damp paper towel between batches.
8. Serve the pancakes warm, drizzled with the cream cheese frosting.