Cinnamon Swirl Pumpkin Spice Pancakes with Cream Cheese Glaze

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Ingredients

• 2 cups preferred pancake batter with half of oil/butter replaced with pumpkin puree
OR from scratch:
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted - substitute 1/2 of the butter with 2 Tablespoons pumpkin puree
Cinnamon Swirl:
• 3 Tablespoons butter
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
Cream Cheese Glaze:
• 4 Tablespoons butter, room temperature
• 2 Tablespoons cream cheese, room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• + milk, optionally, to thin out

Instructions

1. Start out by making the cinnamon swirl mixture. Melt the butter in a pan, stir in the brown sugar and cinnamon and set aside to cool.
2. Heat your pancake skillet, add oil or nonstick spray if necessary.
3. Make your pancake batter by stirring together all pancake ingredients with a wooden spoon. Scoop a 1/3 to 1/2 cup portion onto the skillet.
4. As the pancake starts to cook, spoon the cinnamon swirl mixture into a piping bag or plastic bag. Once the pancake is almost fully cooked on one side, snip off the end of the bag and add a swirl of cinnamon ontop of the cooking pancake. Allow the cinnamon mixture to set for at least one minute before flipping and cooking full on the other side.
5. Repeat for all pancakes. Meanwhile, whip together the cream cheese glaze. You can drizzle this over the pancakes with a spoon or with an additional piping bag - your choice.
6. Serve hot.