Dancakes Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Combine wet ingredients

In a medium bowl whisk the whole milk, egg, melted butter, and vanilla extract until smooth and homogenous.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy — do not overmix. If the batter is very thick, add up to 2 tablespoons extra milk to reach a pourable but thick consistency.

Let the batter rest for 5 minutes while you prepare the cinnamon swirl and preheat the griddle or skillet.

In a small bowl, combine the softened butter, light brown sugar, ground cinnamon, nutmeg (if using), and a pinch of salt. Mix with a fork until it forms a smooth, spreadable paste with no large lumps.

Transfer the cinnamon mixture to a squeeze bottle or place in a small zip-top bag and snip a small corner — this makes it easy to swirl into pancakes. If the mixture is too firm, microwave for 5–8 seconds to soften slightly, then stir.

Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Lightly brush the surface with melted butter or spray with oil.

For each pancake, pour about 1/4 cup batter onto the hot surface, forming a circle roughly 3–4 inches across.

Immediately, using the squeeze bottle or the corner-snipped bag, draw a spiral or any swirl design of the cinnamon mixture onto the batter. Start from the center and work outward or create concentric circles. The swirl should sit on top of the batter; it will sink slightly as the pancake cooks and create streaks of cinnamon inside.

Cook until small bubbles appear on the surface and the edges look set, about 2–3 minutes. If the swirl begins to spread excessively, reduce heat slightly.

Flip the pancake and cook for another 1–2 minutes, until golden and cooked through. Remove to a plate and repeat with remaining batter, lightly re-greasing the pan as needed.

While pancakes finish, make the glaze: in a small bowl whisk together the powdered sugar, milk, vanilla extract, ground cinnamon, and a pinch of salt until smooth. Add more milk, 1/4 teaspoon at a time, if needed to reach a pourable glaze consistency.

Drizzle the glaze over warm pancakes or serve on the side for dipping. The glaze will set slightly as it cools.

Stack pancakes, spoon or drizzle any leftover cinnamon butter from the pan over the stack, and add a pat of unsalted butter on top if desired.

Offer 100% maple syrup on the side. Note: adding maple syrup is a +$2 single (pricing note from menu)—serve as requested.

Serve immediately while warm.