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Heat griddle to medium heat.
In a small bowl, mix together melted butter, brown sugar, cinnamon and nutmeg. Pour into a plastic squeeze bottle.
Place butter onto the griddle. Once butter is melted, ladle about 1/4 cup of the batter onto the hot griddle. With the squeeze bottle, squeeze the cinnamon butter onto the top of the pancake in a spiral pattern, being sure not to get to close to the edge. Let cool for 1-2 minutes and flip.
For the cream cheese drizzle, beat cream cheese until smooth. Next, beat in the powdered sugar then stir in vanilla and milk. If needed, add more milk, a small splash at a time, until you get a thin consistency that you can drizzle.
Serve pancakes with cream cheese drizzle.