Cinnamon-Roll Pancakes

Whisk brown sugar, butter and cinnamon in a small bowl. Transfer to a sealable plastic bag and snip the corner off. Let stand at room temperature to firm up a little.

Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil and vanilla in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Let stand for 10 minutes.

Heat a large nonstick skillet or griddle over medium heat. Coat the pan with cooking spray. Add a scant 1/4 cup batter per pancake to the pan. Squeeze the plastic bag to pipe a swirl of the cinnamon-sugar mixture on top. Cook until the edges start to dry, about 3 minutes. Flip and cook until set, about 3 minutes more. Repeat with the remaining batter and cinnamon mixture, working in batches if necessary. Wipe the pan and coat with cooking spray between batches, if necessary.