1. 1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.

2. 2. Combine Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, melted butter or oil, and vanilla extract until well combined and smooth.

3. 3. Mix Batter Gently: Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk just until combined. It’s okay if there are a few small lumps; overmixing gluten-free batter can make pancakes tough, so stop as soon as the flour streaks disappear.

4. 4. Create the Cinnamon Swirl Mixture: In a small bowl, combine the melted butter, brown sugar, and ground cinnamon for the swirl. Mix until it forms a thick paste. If it’s too runny, add a tiny bit more brown sugar; if too thick, a drop more melted butter.

5. 5. Cook the Pancakes: Heat a lightly greased griddle or large non-stick pan over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle. Immediately drizzle about 1/2 teaspoon of the cinnamon swirl mixture in a spiral pattern over each pancake.

6. 6. Flip and Finish: Cook for 2-3 minutes per side, or until bubbles appear on the surface of the pancake and the edges look set. Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter and cinnamon swirl mixture, adding more butter to the griddle as needed.

7. 7. Optional Cream Cheese Glaze: While the pancakes are cooking, you can quickly whip up a glaze. In a small bowl, combine 2 oz softened cream cheese, 1/4 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract. Whisk until smooth and creamy.