Cinnamon Swirl Pancakes
Prepare the pancake batter according to the directions on the box. The required amount in the recipe above yields about 12-14, 4″ pancakes. You can adjust the amounts to yield a smaller or larger amount. Set aside.
In a separate, medium sized bowl, combine all of the ingredients for the cinnamon swirl filling. Whisk to combine then transfer to a piping bag.
Heat a large pan or skillet over low to medium heat. If you are using a griddle, heat the surface to 250 degrees F.
Lightly grease the surface with butter then scoop about 1/4 of batter onto your heated cooking surface.
Pipe a swirl of the cinnamon sugar filling on each pancake starting on the outside, slowly swirling your way inward. If your cinnamon swirl mixture is too hot, place it in the fridge for a few minutes to firm up a bit and make your piping cleaner.
Once the pancakes began to slightly bubble on the top and the bottoms have browned nice and golden, flip each one and allow the other sides to cook evenly.
Once the pancakes have been cooked to perfection and are golden brown on each side, remove from heat. Repeat these steps until all of the batter has been used up.
To make the glaze, add the confectioner’s sugar into a small bowl and add the water 1 Tbsp. at a time until the mixture is nice and smooth. Add in the vanilla. If the mixture is too thin, add 1 tablespoon of confectioner’s sugar at a time until it has thickened.
Drizzle the vanilla glaze and maple syrup over each pancake and enjoy!