### Instructions
#### 1. Prepare the Cinnamon Swirl Mixture:
In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and smooth. Set aside.
#### 2. Prepare the Pancake Batter:
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
#### 3. Combine Wet and Dry Ingredients:
In a separate medium bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are okay; do not overmix.
#### 4. Cook the Pancakes:
Heat a lightly greased griddle or large non-stick skillet over medium heat. Pour ¼ cup of batter for each pancake onto the hot griddle.
#### 5. Add the Swirl:
Immediately after pouring the batter, spoon small dollops of the brown sugar cinnamon swirl mixture over the top of each pancake. Use a toothpick or the tip of a knife to gently swirl the mixture into the batter.
#### 6. Flip and Finish:
Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes are ready to flip when bubbles start to form on the surface.
#### 7. Serve:
Serve immediately with your favorite toppings.
### Short Tips
* **Don’t Overmix:** Overmixing pancake batter develops the gluten, resulting in tough pancakes. A few lumps are perfectly fine!
* **Rest the Batter:** Let the pancake batter sit for 5-10 minutes before cooking. This allows the baking powder to activate fully, leading to fluffier pancakes.
* **Even Swirl:** For an even swirl, you can place the cinnamon swirl mixture into a small Ziploc bag, snip off a tiny corner, and pipe it onto the pancakes.
* **Keep Warm:** If cooking a large batch, you can keep cooked pancakes warm in a single layer on a baking sheet in a preheated oven at 200°F (95°C) while you finish cooking the rest.
