Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour (sifted)
  • 2 Tbsp Granulated Sugar
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda (Bicarbonate of Soda)
  • ¼ tsp Fine Sea Salt
  • 1 large Large Egg (lightly beaten)
  • 1 ¼ cups Full-Fat Buttermilk (room temperature)
  • 3 Tbsp Unsalted Butter (melted, cooled slightly)
  • ¼ cup Light Brown Sugar (packed, for swirl)
  • 2 Tbsp Unsalted Butter (softened, for swirl)
  • 1 Tbsp Ground Cinnamon (for swirl)
  • 1 tsp All-Purpose (Plain) Flour (for swirl binding)
  • ½ cup Powdered (Icing) Sugar (sifted, for glaze)
  • 2 Tbsp Full-Fat Cream Cheese (softened, for glaze)
  • ½ tsp Vanilla Extract (for glaze)
  • 1 Tbsp Milk or Light Cream (as needed, for glaze)

Instructions:

  1. Prepare the Swirl Filling: In a small bowl, cream together the softened butter, brown sugar, and cinnamon until smooth. Mix in the teaspoon of flour to stabilise the paste. Transfer the cinnamon paste into your piping bag and set aside at room temperature.
  2. Mix the Pancake Batter: Whisk together the sifted flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, lightly whisk the egg and then whisk in the buttermilk and the cooled, melted butter. Pour the wet ingredients into the dry ingredients. Use a whisk or rubber spatula to fold them together gently until just combined. The batter should look lumpy—do not overmix.
  3. Rest: Let the batter rest at room temperature for 10 minutes. This allows the gluten to relax and the baking powder to activate.
  4. Create the Cream Cheese Glaze: Whisk together the sifted powdered sugar, softened cream cheese, and vanilla extract until smooth. Add milk or cream, a small splash at a time, until the glaze is thick enough to coat the back of a spoon but thin enough to drizzle. Set aside.
  5. Cook the Pancakes: Heat your griddle or non-stick pan over medium-low heat. Brush lightly with butter or neutral oil. Pour ¼ cup (60 ml) of batter onto the hot surface for each pancake. Immediately pipe a spiral pattern of the cinnamon swirl filling, starting at the centre of the pancake and working outwards.
  6. Flip and Finish: Cook for 3–4 minutes until bubbles appear on the surface and the edges look set. Flip the pancake carefully and cook for another 2–3 minutes until the second side is golden brown and the pancake is cooked through. Transfer cooked pancakes to a plate and keep warm.
  7. Serve: Stack the pancakes high and drizzle generously with the prepared cream cheese glaze. Serve immediately.