# 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
# Directions:
01 - Whisk together flour, sugar, baking powder, and salt in a medium bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract together. Pour wet mixture into dry ingredients and whisk until just combined. Allow batter to rest.
03 - Combine melted butter, brown sugar, and cinnamon in a small bowl. Transfer mixture into a piping or zip-top bag and snip a small corner.
04 - Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, then whisk in milk until the glaze reaches a pourable consistency.
05 - Heat a lightly greased nonstick skillet or griddle over medium-low heat. Pour 1/4 cup batter per pancake onto the surface.
06 - Pipe a cinnamon swirl onto each pancake. Cook until bubbles appear on the surface, approximately 2 to 3 minutes. Flip and cook for an additional 2 minutes.
07 - Plate pancakes warm and drizzle generously with cream cheese glaze.
