Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
Prepare the cinnamon-sugar swirl: In a small bowl, combine brown sugar and ground cinnamon. Mix until evenly distributed and set aside.
1/2 cup brown sugar, 2 teaspoons ground cinnamon
Whisk the wet ingredients: In a separate bowl, whisk together the warm milk, eggs, melted butter, and vanilla extract until smooth.
1 1/2 cups milk, 2 large eggs, 1/4 cup unsalted butter, 1 teaspoon vanilla extract
Combine the wet and dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.
2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
Layer the batter: Pour a thin layer of batter onto a preheated, lightly greased non-stick skillet or griddle over medium heat. Spread evenly with the back of a spoon. Immediately sprinkle a teaspoon of cinnamon-sugar mixture onto the wet batter, then add another layer of batter on top to cover the cinnamon-sugar layer, creating a swirl effect.
2 cups all-purpose flour, 1/2 cup brown sugar, 2 teaspoons ground cinnamon
Cook until golden and bubbly: When the edges look set and bubbles form on the surface (about 2-3 minutes), flip the pancake using a spatula. Cook for another 2 minutes until golden brown and cooked through.
