Ingredients
For the Pancakes:
1 ½ cups all-purpose flour
3 ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
1 tbsp granulated sugar
1 ½ cups buttermilk (or 1 ½ cups milk + 1 ½ tbsp lemon juice or vinegar)
1 large egg, lightly beaten
3 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
For the Cinnamon Swirl:
¼ cup unsalted butter, softened
¼ cup packed brown sugar
2 tsp ground cinnamon
For the Cream Cheese Glaze:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
2–4 tbsp milk or heavy cream
½ tsp vanilla extract
Pinch of salt
Instructions
Prepare the cinnamon swirl by mixing softened butter, brown sugar, and cinnamon into a smooth paste. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, combine buttermilk, egg, melted butter, and vanilla.
Gently fold the wet mixture into the dry ingredients until just combined. Let rest for 5–10 minutes.
Preheat a lightly oiled griddle or nonstick skillet over medium heat (around 350°F).
Pour ¼ cup batter onto the griddle for each pancake. Immediately swirl in the cinnamon mixture from the center outwards.
Cook for 2–3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden brown.
Repeat with remaining batter, keeping pancakes warm in a 200°F oven.
For the glaze, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then milk until desired consistency is reached. Stir in vanilla and salt.
Stack warm pancakes, drizzle generously with glaze, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
