Start by making the cinnamon filling.

Combine softened butter with sugars and cinnamon.

Transfer filling to a plastic baggie or pastry bag.

To make the pancake batter, add flour, sugar, baking soda, baking powder, salt and orange zest to a large mixing bowl, and whisk to combine dry ingredients.

Then add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together.

Use a 1/4 cup measuring cup to add batter to the hot griddle.

Let the pancakes set up on the griddle for about 2 minutes, then add the cinnamon sugar swirl.

Snip just a small corner of your cinnamon sugar baggie.

Use the baggie like a pastry bag to make a swirl in the pancake.

To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter.

Once the pancakes are cooked, about 7 minutes on the first side, and 5 on the second side, remove them with a large spatula sprayed with non-stick cooking spray.

Turn them onto the plate swirl side up.

Work quickly when removing the pancakes; once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick.

Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so it won’t stick to the new batch.