Instructions

1. Make the glaze: Beat the softened butter and cream cheese until smooth. Mix in the powdered sugar, vanilla and salt. Add 1 tablespoon milk, then more as needed for a thick but pourable glaze. Set aside.

2. Prepare the batter: Whisk the flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the milk, eggs and vanilla.

3. Combine: Pour the wet ingredients into the dry. When about halfway combined, slowly drizzle in the melted, cooled butter. Stir just until combined; a few small lumps are fine.

4. Reserve batter: Remove ¼ cup of the prepared pancake batter and set it aside for the cinnamon swirl.

5. Make the cinnamon swirl: Mix the melted butter, brown sugar, cinnamon and salt. Stir in the reserved ¼ cup pancake batter until smooth. Transfer to a piping bag or zip-top bag.

6. Start cooking: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease if needed. Pour about ¼ cup pancake batter onto the skillet. Cook for 15–20 seconds before adding the swirl.

7. Add the spiral: Pipe the cinnamon mixture from the center outward in a spiral, leaving a small border around the edge. Cook for 2–3 minutes, until the edges are set and bubbles rise and burst.

8. Flip: Carefully flip with a wide spatula and cook for another 1–2 minutes, until golden and cooked through. Wipe away caramelized cinnamon sugar from the skillet between batches as needed.

9. Serve: Stack the warm pancakes and drizzle generously with cream cheese glaze. Serve immediately.