Cinnamon Filling

½ cup (85 g) dark brown sugar, lump-free

¼ cup (57 g) butter, melted

1 ½ tsp ground cinnamon

Cream Cheese Glaze

¼ cup (57 g) cream cheese, room temperature

¼ cup (57 g) butter, melted

¾ cup (85 g) powdered sugar, sifted

½ tsp vanilla extract

Splash of milk, if needed

Pancake Batter

1 cup (142 g) all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup (240 ml) whole milk

1 large egg, lightly beaten

1 tsp vanilla extract

2 tbsp (28 g) butter, melted

Garnish (Optional)

¼ cup (35 g) chopped pecans, toasted

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1. Make the Cinnamon Filling

In a medium bowl, mix brown sugar, melted butter, and cinnamon until smooth.
Transfer to a piping bag, squeeze bottle, or ziplock bag with a small corner cut. Set aside.

2. Make the Cream Cheese Glaze

3. Make the Pancakes

Heat a nonstick skillet over medium-low heat.
In a bowl, whisk flour, baking powder, and salt.
In another jug, whisk milk, egg, and vanilla. Pour into dry ingredients until mostly combined (a few lumps are okay).
Fold in melted butter gently.

4. Cook and Swirl

Scoop ⅓ cup batter onto skillet.
When bubbles appear (1–2 min), pipe cinnamon filling in a swirl starting from the center.
Cook 1–2 min until golden, then flip and cook 1–2 min more.
Keep warm under a towel while finishing the rest.

5. Serve

Piping: If you don’t have a piping bag, a ziplock with a small cut corner works perfectly.
Do Not Overmix: Slight lumps in the batter are okay; overmixing will make pancakes tough.
Heat Control: Medium-low heat prevents burning while cooking through.
Syrup Optional: Glaze and filling add enough sweetness, so syrup isn’t necessary.