How to make the pancake batter

1. In a bowl, whisk together the eggs, milk, and vegetable oil until smooth and fully combined.

2. In a separate bowl, mix the flour, granulated sugar, baking powder, and baking soda.

3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. A few lumps are fine — do not overmix.

How to make the cinnamon swirl

1. Remove about one ladle of the pancake batter and transfer it to a small bowl.

2. Stir in the brown sugar and cinnamon until well combined.

3. Pour this cinnamon-sugar batter into a piping bag or a zip-top bag with a small corner cut off.

Cook the Pancakes

1. Heat a pan over medium heat and add the butter, allowing it to melt and coat the surface.

2. Pour the pancake batter onto the pan in your desired size.

3. Immediately pipe the cinnamon swirl batter over each pancake in a spiral or swirl pattern.

4. Cover the pan with a lid and reduce heat to low.

5. Cook until bubbles form on the surface and the pancakes are set (since we’re not flipping, cook thoroughly on low heat).

Make the icing

1. In a bowl, beat the softened butter and powdered sugar together until creamy.

2. Slowly add the heavy whipping cream, stirring continuously, until you reach your desired icing consistency.

Serve

1. Drizzle the icing over the warm pancakes and serve immediately. Enjoy!