Make the Pancake Batter:
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, mix the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside.
Prepare the Cinnamon Swirl:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon.
Transfer the mixture to a squeeze bottle or a small ziplock bag with a corner snipped off.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Pour 1/4 cup of pancake batter onto the skillet.
Squeeze the cinnamon mixture in a spiral pattern on top of the pancake batter.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.
Make the Cream Cheese Glaze:
In a small bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
Serve:
Drizzle the cream cheese glaze over the warm pancakes before serving.
Prep Time: 10 minutes
Cook Time: 15 minutes
