1 1/4 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 large egg 1 1/4 cups milk 3 tablespoons butter, melted 1/4 cup packed brown sugar 1 teaspoon vanilla extract Butter or oil for cooking pancakes Maple syrup for serving
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
In a separate bowl, beat the egg. Stir in the milk, melted butter, brown sugar and vanilla. Pour the wet ingredients into the dry and stir just until combined (do not overmix).
For the filling, mix together the softened butter, brown sugar, cinnamon and nutmeg in a small bowl. Set aside.
Heat a lightly oiled griddle or pan over medium heat. Scoop the batter onto the griddle, making circles. Spoon a tablespoon of the filling mixture on top of each pancake.
Cook until bubbles start to form and the bottom is golden brown, about 2 minutes. Flip carefully with a spatula, and cook until golden brown on the second side, 1-2 minutes more.
For the glaze, whisk together the powdered sugar and milk until smooth.
Serve pancakes warm, drizzled with maple syrup and glaze