True pancake texture — soft, fluffy, and tender

Gooey cinnamon swirl that stays molten instead of fully baking through

Better moisture retention than oven baking

Golden bottom with a soft top, not dry or cakey

Faster cooking time with more control

In a bowl, whisk together flour, sugar, baking powder, and salt.

Add milk, egg, melted butter, and vanilla. Mix just until combined — do not overmix.

Lightly grease a large non-stick skillet and place over low-medium heat.

Pour all the batter into the skillet and gently spread into an even layer.

In a small bowl, mix brown sugar, butter, and cinnamon. Spoon over the batter.

Use a knife or skewer to gently swirl the cinnamon mixture through the batter.

Cover the skillet and cook for 8–10 minutes, until the top is set and the bottom is golden.

Remove from heat and drizzle with vanilla glaze while warm.

Slice and serve immediately.