Ingredients:

  • 250g all-purpose flour
  • 30g granulated sugar
  • 10g baking powder
  • 2g baking soda
  • 3g fine sea salt
  • 360ml buttermilk
  • 1 large egg
  • 45g unsalted butter, melted and cooled
  • 5ml vanilla extract
  • 85g unsalted butter, softened
  • 100g light brown sugar
  • 8g ground cinnamon
  • 115g cream cheese, softened
  • 120g powdered sugar
  • 40ml milk
  • 2ml vanilla extract

Instructions:

  1. Whisk dry ingredients: Combine the 250g flour, 30g granulated sugar, baking powder, baking soda, and salt.
  2. Mix wet ingredients: In a separate bowl, whisk the 360ml buttermilk, 1 egg, 45g melted butter, and 5ml vanilla.
  3. Combine the batter: Pour the wet into the dry. Stir until just combined — lumps are perfectly fine and actually encouraged for fluffiness.
  4. Prepare the swirl: Mix 85g softened butter, 100g brown sugar, and 8g cinnamon until it forms a smooth paste. Transfer to your piping bag.
  5. Make the glaze: Whisk 115g cream cheese, 120g powdered sugar, 40ml milk, and 2ml vanilla until velvety.
  6. Heat the pan: Set your stove to medium low and add a tiny bit of butter. Wait 3 minutes until it's consistently hot.
  7. Pour and pipe: Drop 1/4 cup of batter into the pan. Immediately pipe a spiral of cinnamon mixture starting from the center.
  8. The first flip: Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
  9. The sugar sear: Flip carefully and cook for another 1-2 minutes until the cinnamon sugar is bubbling and caramelized.
  10. Glaze and serve: Stack the pancakes and pour the cream cheese glaze over the top while they're still steaming.