# What You'll 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 - 2-3 tablespoons milk
17 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and stir until just combined, being careful not to overmix.
05 - Pour pancake batter evenly into the prepared baking dish.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon.
07 - Transfer cinnamon mixture to a piping bag or zip-top bag with corner snipped. Pipe swirls or zig-zags over the batter.
08 - Using a knife or skewer, gently swirl the cinnamon mixture into the batter to create marbled effect.
09 - Bake for 28-32 minutes until 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 until smooth and pourable. Add additional milk as needed for desired consistency.
11 - Remove casserole from oven and cool for 5-10 minutes. Drizzle cream cheese glaze over warm casserole.
12 - Slice into portions and serve warm with desired toppings.
