Make cinnamon filling by whisking together melted butter, brown sugar and cinnamon until smooth. Pour into a resealable ziplock bag; set aside.

Make cream cheese glaze by melting butter in a saucepan over medium-low heat. Whisk in cream cheese until completely melted.

Add powdered sugar, vanilla and mix and whisk until smooth. Remove from heat and pour into a resealable ziplock bag; set aside.

For the pancakes: Heat griddle or skillet to medium-low heat and spray with nonstick cooking spray.

In a large mixing bowl, whisk together all pancake ingredients until well combined.

Pour batter 1/4 cup at a time onto griddle.

Snip the corner of the bag with cinnamon filling and pipe a swirl in the center of each pancake.

Flip each pancake over and cook for 1-2 minutes or until golden brown. Drizzle glaze over pancakes before serving.