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Ingredients
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Pancake Batter
Cinnamon Swirl
Cream Cheese Glaze
For Cooking & Serving
Method
Pancake Batter
- 1
Dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and 1 teaspoon salt until evenly combined.
- 2
- 3
Cinnamon Swirl
- 4
Make swirl filling
In a small bowl combine 3 tablespoons softened butter with 1 cup packed brown sugar and 2 tablespoons ground cinnamon. Stir until it forms a spreadable paste; add 1 tablespoon maple syrup if the mixture seems dry to help make a pourable ribbon for swirling.
- 5
Transfer to squeeze bottle or piping bag
If you want defined swirls, spoon the mixture into a small squeeze bottle or a piping bag fitted with a small round tip (or a zip-top bag with a corner snipped). If you prefer, keep it in a bowl and spoon swirls when pancakes are on the griddle.
Cooking Pancakes
- 6
- 7
Cook first side
For each pancake pour about 1/4 cup batter onto the griddle. Immediately pipe or spoon a spiral of the cinnamon swirl mixture onto the wet batter, starting at the center and working outward in a tight spiral. Use the back of a spoon or the tip to gently spread the swirl slightly into the batter but keep a visible ribbon so it looks swirled.
- 8
Flip and finish
Cook the pancake until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes until golden and cooked through. Transfer to a warm plate; tent with foil to keep warm. Repeat with remaining batter, wiping the griddle and re-greasing as needed. If desired, sprinkle chopped pecans or walnuts onto pancakes immediately after flipping so they adhere.
Cream Cheese Glaze
- 9
Beat cream cheese and butter
In a medium bowl beat 4 oz softened cream cheese with 2 tablespoons softened butter until smooth and lump-free (use a hand mixer or whisk).
- 10
Add powdered sugar and thin
Sift in 1 cup powdered sugar, add 1/2 teaspoon vanilla and a pinch of fine salt. Add 2 tablespoons milk (or heavy cream) and mix until smooth. If glaze is too thick for drizzling, add additional milk 1/2 teaspoon at a time until it reaches a pourable consistency.
- 11
Warm slightly (optional)
If the glaze firms up while you finish pancakes, warm it gently over a double boiler or microwave in 5–10 second bursts, stirring between, until pourable.
- 12
Glaze pancakes
Place stacked pancakes on a serving plate and spoon or drizzle the cream cheese glaze over the top so it cascades down the sides. Serve immediately with extra butter, maple syrup, and optional chopped nuts.