Brown Sugar Cinnamon Swirl Pancakes

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry and stir until the batter is smooth and lump-free.
To make the swirl, stir together the brown sugar, melted butter, and cinnamon in a small bowl. Transfer the mixture to a piping bag or a zip-top bag with a small corner cut off.
Preheat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
Pour about 1/4 cup of pancake batter onto the hot skillet for each pancake. Immediately pipe a swirl of the brown sugar cinnamon mixture on top of each.
Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip gently and cook the other side until golden brown, another 1–2 minutes.
While the pancakes cook, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
Stack the warm pancakes and drizzle generously with glaze before serving.

Cream cheese glaze: Swap the milk glaze with a cream cheese-based one for an extra-rich topping.
Apple cinnamon swirl: Add finely diced apples to the swirl mixture for a fruity twist.
Vegan version: Use plant-based milk, a flax egg, and vegan butter for a dairy-free and egg-free version.
Pumpkin spice: Replace cinnamon with pumpkin pie spice and add a spoonful of pumpkin puree to the batter.

If your swirl mixture gets too runny, let it sit for a few minutes to thicken before piping.
Use a squeeze bottle for more precise swirls without leaking or mess.
Always flip pancakes gently to avoid smearing the swirl.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze between layers of parchment paper for up to 2 months.
Reheat in a toaster or microwave, then glaze just before serving for the freshest taste.