Cinn-a-swirl Pan-cake Recipe

Prep dry

In a medium bowl whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon until evenly combined.

Combine wet

In a separate bowl or large measuring cup whisk 1 1/4 cups whole milk, 1 large egg, 3 tablespoons melted and cooled unsalted butter, and 1 teaspoon vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are fine. Let batter rest 5 minutes while you make the swirl and preheat the pan. Batter should be thick but pourable; if too thick, add up to 2 tablespoons milk.

Make the swirl paste

In a small bowl stir together 1/2 cup packed light brown sugar, 2 teaspoons ground cinnamon, 2 tablespoons melted butter, 1/4 teaspoon vanilla extract, and 1 teaspoon flour until it forms a thick, spreadable paste. The flour helps the mixture hold shape in the batter.

Fill a squeeze bottle or piping bag

Transfer the swirl paste into a small squeeze bottle or a piping bag fitted with a medium round tip (or a zip-top bag with the corner snipped). This lets you draw a defined swirl into the pancake batter.

Preheat pan

Place a 10-inch nonstick or well-seasoned cast iron skillet over medium-low heat and allow it to preheat 4–5 minutes. You want an even, moderate temperature — about 325–350°F if using an instant-read surface thermometer. Lightly butter or oil the skillet and wipe out excess so surface is glossy, not pooly.

Pour batter

Pour about half (or all if you want a single 10" pancake) of the batter into the center of the skillet, tilting the pan slightly to spread an even 10-inch round. For best swirl definition, make a 10" pancake using about 1 1/4 to 1 1/2 cups batter; reserve excess for additional pancakes.

Pipe the swirl

Immediately (while batter is still wet) pipe the cinnamon paste in a spiral starting from the center and working outward to near the edge. If you prefer a 'swirled nested' appearance, pipe a 1/4" wide spiral about 3–4 turns. Press lightly with the tip to sink paste into the batter surface so it doesn't sit on top.

Cook first side

Cook the pancake for 3–4 minutes over medium-low heat until bubbles form and the edges begin to set and look dry. Keep heat moderate so the sugar paste does not burn — adjust to maintain even browning.

Flip carefully

Using a wide spatula, gently loosen the pancake from the pan and flip. Cook the second side 2–3 minutes until golden and cooked through. The cinnamon swirl will have darkened; inner batter will be cooked and spring back when touched.

Finish and keep warm

Transfer the pancake to a wire rack set over a baking sheet or a plate. If making multiple pancakes, keep them warm in a 200°F oven while you cook the rest.

Make glaze

While pancakes cook, beat 2 oz softened cream cheese and 1 tablespoon softened butter together until smooth. Add 1/2 cup powdered sugar, 1 teaspoon milk, 1/4 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon and a pinch of salt. Whisk until silky; add an extra 1/2 teaspoon milk if too thick to drizzle.

Drizzle and serve

When pancake is warm, place on serving plate and drizzle the cinnamon glaze over the pancake in a spiral, or spread lightly for full coverage. Slice into wedges and serve immediately. Optionally top with chopped toasted pecans or a dusting of extra cinnamon.

Use moderate heat and avoid cooking too fast — the cinnamon sugar can caramelize quickly and burn. If using nonstick spray in addition to butter, apply sparingly. Leftover batter can be refrigerated for up to 24 hours; swirl paste will stiffen in fridge — bring to room temperature or remelt briefly before piping.