Start by grabbing a large mixing bowl. Combine 1 cup of all-purpose flour, 1/2 teaspoon of sea salt, 1 tablespoon of baking powder, and 1 heaping tablespoon of granulated sugar. Use a whisk to mix well. This helps to avoid any lumps and gets everything evenly distributed.

In another bowl, take that lightly whisked egg and add 2 tablespoons of melted unsalted butter, 1 cup of whole milk, and 1/2 teaspoon of vanilla extract. Whisk until combined and smooth.

Make a well in the center of your dry ingredients and pour the wet mixture in. Stir gently until just combined—don’t overmix! A few lumps are totally okay when it comes to pancakes.

In a small mixing bowl, melt 1/4 cup of unsalted butter. Then add 1/4 cup of packed brown sugar, 1 heaping tablespoon of ground cinnamon, 1 tablespoon of all-purpose flour, 1 tablespoon of half-and-half, and 1/2 teaspoon of maple syrup. Mix well until smooth. Transfer this mixture to a zip-top bag and snip a small corner off, creating a piping bag.

Preheat a non-stick skillet over medium heat. Lightly grease it with a little bit of butter or cooking spray. Pour about 1/4 cup of pancake batter onto the skillet. Before it bubbles, pipe some cinnamon swirl mixture on top.

Once bubbles appear on the surface of the pancake (usually about 2-3 minutes), flip it. Cook for another 1-2 minutes until golden brown. Repeat this process until you have a stack of heavenly pancakes.

In a small bowl, combine 1 ounce of softened cream cheese, a splash of milk, and 1 tablespoon of confectioners' sugar. Mix well until it’s smooth and drizzle-worthy.

Stack your pancakes high on a plate, generously drizzle with the cream cheese mixture, and add extra cinnamon if you like. Serve warm and enjoy every delicious bite!