Brown Sugar and Cinnamon Swirl Pancakes

Step 1

In a small bowl, stir together 1/4 cup melted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon until smooth and pourable. Transfer the mixture to a small zip-top bag or piping bag for easy swirling.

Step 2

In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay—don’t overmix!

Step 3

Place a nonstick skillet or griddle over medium-low heat. Once hot, lightly grease with a little butter or oil.

Step 4

Pour about 1/4 cup batter onto the heated pan for each pancake. Snip a small corner off your piping bag and drizzle the brown sugar-cinnamon mixture in a spiral over each uncooked pancake.

Step 5

Cook the pancakes until bubbles form on the surface and the edges begin to look set (about 2 minutes). Flip gently and cook for another 1-2 minutes, keeping an eye on your swirls to prevent burning.

Step 6

Transfer pancakes to a warm serving plate. Wipe the pan between batches if the brown sugar starts to caramelize too heavily.