In a small bowl, combine the brown sugar, cinnamon, and melted butter. Stir until well mixed and set aside.
Make the Pancake Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should still be a little lumpy.
Cook the Pancakes:
Preheat a non-stick griddle or skillet over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of pancake batter onto the griddle for each pancake. Before flipping, drizzle a small amount of the cinnamon swirl mixture in a spiral pattern on top of the batter. Using a toothpick or knife, swirl the cinnamon mixture into the pancake batter to create a marbled effect.
Flip and Cook:
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides. Repeat with the remaining batter and cinnamon swirl mixture.
Prepare the Cream Cheese Glaze:
In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. If the glaze is too thick, add a little more milk to reach your desired consistency.
Serve and Enjoy:
Stack the pancakes on plates and drizzle generously with the cream cheese glaze. Serve immediately while they’re warm, and enjoy the sweet, cinnamon-spiced goodness!
Serving and Storage Tips:
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