Make the cinnamon swirl paste by mixing soft butter, brown sugar, cinnamon, and a spoon of flour until it looks like a thick paste. Place it in a zip bag and snip a tiny corner.

In one bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined.

Warm your pan on medium-low heat and lightly butter the pan.

Pour about one third cup of batter per pancake and let it sit for 20 to 30 seconds.

Pipe the cinnamon swirl in a spiral starting from the center outward.

Cook until bubbles form and the edges look set, then carefully flip the pancake.

Cook the other side until golden and cooked through.

For the optional glaze, stir powdered sugar with a splash of milk and a tiny drop of vanilla until it drizzles.