# What You Need:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 3/4 cups buttermilk
08 - 1/4 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Cinnamon Swirl
10 - 1/2 cup unsalted butter, melted
11 - 3/4 cup packed light brown sugar
12 - 2 tablespoons ground cinnamon
→ Cream Cheese Glaze
13 - 4 ounces cream cheese, softened
14 - 1 cup powdered sugar
15 - 2 tablespoons unsalted butter, softened
16 - 2 to 3 tablespoons milk
17 - 1/2 teaspoon vanilla extract
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined; avoid overmixing to maintain a light texture.
05 - Pour pancake batter evenly into the prepared 9x13-inch baking dish.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon until well mixed.
07 - Transfer cinnamon mixture to a piping bag or zip-top bag with one corner cut off. Pipe swirls or zig-zag patterns over the pancake batter.
08 - Using a knife or skewer, gently swirl the piped cinnamon mixture into the batter to create a marbled effect.
09 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
10 - While baking, beat softened cream cheese, powdered sugar, softened butter, milk, and vanilla extract with an electric mixer until smooth and pourable. Add additional milk as needed for desired consistency.
11 - Remove casserole from oven and let cool for 5 to 10 minutes. Drizzle with cream cheese glaze over the warm casserole.
12 - Slice into portions and serve warm from the baking dish.
