Step 1

Make the cinnamon swirl: In a medium bowl, whisk the soft butter, brown sugar, and cinnamon until very well blended. Transfer to a piping bag or ziplock bag and set aside.

Step 2

Make the pancake batter: In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt until well combined.

Step 3

In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.

Step 4

Pour the wet ingredients into the dry and stir gently until just combined. A few lumps are okay. Set aside.

Step 5

Make the cream cheese icing: In a medium bowl, beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla, beating until thick and lump-free. Mix in the milk until the desired consistency is reached.

Step 6

Cook the pancakes: Warm a skillet or griddle over medium heat. Grease lightly with cooking spray or butter.

Step 7

Pour 1/4 cup portions of pancake batter into the skillet. Cut the corner off the piping bag and pipe a thin swirl of cinnamon filling over each pancake. When bubbles appear on the surface, flip them and cook for about 1-2 minutes more.

Step 8

Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.

Step 9

Serve the pancakes warm with a drizzle of cream cheese icing. Enjoy!