Cinnamon Roll Pancakes

Prepare the cinnamon swirl: In a small bowl, combine the room temperature butter, packed brown sugar, and ground cinnamon. Mix with a spoon until a smooth paste forms.

Transfer the cinnamon mixture to a piping bag or a small plastic bag.

Prepare the pancake batter: In a large mixing bowl, combine the all-purpose flour and baking powder.

Add the buttermilk and egg to the dry ingredients.

Whisk the batter until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Pour about 1/4 cup of batter per pancake onto the hot skillet.

Snip a small corner off the plastic bag with the cinnamon mixture and pipe a swirl onto the top of each uncooked pancake.

Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.

Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.

Serve warm.