If making the cream cheese sauce, start with that first. Mix together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla extract, and milk (starting with a little at a time) and continue mixing together until everything is well combined.
If the icing is not thin enough to pour on top of the pancakes, add more milk 1 Tablespoon at a time and stir to combine.
For the cinnamon swirl:
Then make the cinnamon swirl. In a medium bowl, mix together the flour, sugar, and cinnamon.
Melt the butter about 70% of the way and stir it well (microwave it in a microwave-safe bowl). Then mix it in with the flour and sugar mixture.
Stir cinnamon mixture until well combined then add to a piping bag (or a small plastic bag with a corner snipped off) and set aside. Note: you can just drizzle the swirl onto the pancake with a spoon (whatever is easiest for you.)
For the pancakes:
Finally, make the pancakes. In a bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Then make a well in the middle and add the milk and vegetable oil. Stir just until combined. If you stir flour too much, it can make the pancakes tough.
Heat a skillet on medium heat. Pour in ⅓ cup of the pancake batter
Before the batter starts to bubble, draw a spiral on the pancake with the cinnamon swirl mixture.
Allow the pancake to bubble before flipping. Continue cooking until the second side is golden.
Repeat the process with the rest of the pancakes.
Drizzle with some of the cream cheese sauce! If not using the sauce, just top with butter and maple syrup.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.