# What You'll Need:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ Cinnamon Swirl
09 - 1/3 cup unsalted butter, melted
10 - 1/2 cup packed light brown sugar
11 - 1 1/2 teaspoons ground cinnamon
→ Cream Cheese Glaze
12 - 2 ounces cream cheese, softened
13 - 3 tablespoons unsalted butter, softened
14 - 3/4 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 tablespoons milk
# Method:
01 - In a medium bowl, whisk together flour, sugar, baking powder, and salt.
02 - In another bowl, whisk together milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and whisk until just combined. Let batter rest while preparing the cinnamon swirl and glaze.
03 - Mix melted butter, brown sugar, and cinnamon in a small bowl. Transfer mixture to a piping or zip-top bag and snip a small corner for piping.
04 - Beat cream cheese and softened butter together until smooth. Add powdered sugar and vanilla extract, then milk, whisking to a pourable consistency.
05 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease it. Pour 1/4 cup batter per pancake onto the skillet.
06 - Pipe a cinnamon swirl onto each pancake. Cook until bubbles form on the surface, about 2 to 3 minutes. Flip carefully and cook an additional 2 minutes until golden brown.
07 - Serve pancakes warm, drizzled generously with the cream cheese glaze.
