Brown Sugar Cinnamon Swirl Pancakes

Brown Sugar Cinnamon Swirl Pancakes 
Ingredients
Dry Ingredients
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients
¾ cup buttermilk
1 large egg
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
Cinnamon Swirl
¼ cup unsalted butter
¼ cup brown sugar, packed
1 teaspoon ground cinnamon
Instructions
1. Make the cinnamon swirl mixture.
In a small bowl, combine the ¼ cup melted butter, ¼ cup packed brown sugar, and 1 teaspoon ground cinnamon. Stir with a spoon until the mixture is smooth, glossy, and fully combined — it should be pourable but not thin. Transfer the mixture to a small piping bag or a resealable zip-top bag. If using a zip-top bag, seal it and set it aside for now.

2. Combine the dry ingredients.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisk until no lumps remain and the leavening agents are evenly distributed.

3. Combine the wet ingredients.
In a separate small bowl or liquid measuring cup, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully blended.

4. Make the pancake batter.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until the dry ingredients are moistened. The batter should be slightly lumpy — do not overmix. Overmixing will make the pancakes tough instead of fluffy. Let the batter rest for 2 to 3 minutes while you heat the skillet.

5. Preheat the skillet.
Place a nonstick skillet or griddle over medium-low heat. Let it heat for about 2 minutes. To test if it is ready, sprinkle a few drops of water on the surface — they should sizzle and evaporate within a few seconds. Lightly grease the surface with a small pat of butter or a drizzle of neutral oil.

6. Snip the piping bag.
If using a zip-top bag, snip off a tiny corner — about 1/8 inch wide. The opening should be just large enough to let the cinnamon mixture drizzle out in a thin stream. If the opening is too large, the swirl will pour out too quickly and flood the pancake.

7. Pour the pancake batter.
Pour about ¼ cup of batter onto the heated skillet for each pancake. Do not spread the batter with a spoon — let it form a natural circle. Depending on the size of your skillet, cook 2 to 3 pancakes at a time, leaving space between them.

8. Add the cinnamon swirl.
Immediately after pouring the batter, pipe the cinnamon swirl mixture in a spiral pattern over the top of each uncooked pancake. Start from the center and work outward in circles, or draw a zigzag pattern across the surface. Do not swirl it into the batter — it will settle in naturally as the pancake cooks.

9. Cook the first side.
Cook the pancakes for about 2 minutes, or until bubbles form across the surface and the edges look dry and set. The bottom should be golden brown. The cinnamon swirl will appear darker and might look slightly wet — that is normal.

10. Flip carefully.
Slide a thin spatula under each pancake and flip it over in one quick motion. The swirl side will now be face down. Cook the second side for 1 to 2 minutes. Watch closely — the brown sugar in the swirl can burn quickly. The pancake is done when the other side is also golden brown and the pancake feels firm to the touch.

11. Transfer to a plate.
Remove the cooked pancakes to a serving plate. Wipe the skillet gently with a paper towel between batches to remove any caramelized sugar residue. If the pan has dark sticky spots, reduce the heat slightly. Repeat with the remaining batter and swirl mixture.

12. Serve warm.
Serve the pancakes immediately as you cook them, or keep them warm on a baking sheet in a 200°F oven while you finish the batch.