# Components:
→ 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 whole 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 whole milk
# Method Steps:
01 - Whisk together flour, sugar, baking powder, and salt in a medium bowl until uniformly mixed.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract. Pour into dry mixture and stir gently until just combined. Allow batter to rest while preparing swirl and glaze.
03 - Combine melted butter, brown sugar, and ground cinnamon in a small bowl. Transfer to a piping or zip-top bag and snip a small corner for later use.
04 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then add milk and whisk until glaze reaches pourable consistency.
05 - Preheat a nonstick skillet or griddle over medium-low heat and lightly grease. Pour 1/4 cup batter per pancake onto skillet, then pipe cinnamon swirl directly onto each. Cook until bubbles form on surface, about 2 to 3 minutes.
06 - Carefully flip pancakes and cook for an additional 2 minutes until golden and cooked through.
07 - Serve pancakes warm, drizzled generously with cream cheese glaze.
