Combine melted unsalted butter, packed light brown sugar, and ground cinnamon in a medium-sized bowl. Scoop the cinnamon mixture into a Ziplock bag and set aside.

In a small pan, melt unsalted butter over low heat.

Whisk in cream cheese, powdered sugar, and vanilla extract. Take the glaze off of the heat and set aside until ready to use on pancakes.

Combine flour, baking powder, and salt in a large bowl. Whisk in milk, egg, and oil.

Heat skillet to medium low, spray with non-stick spray, and add about ½ cup of the batter. Once bubbles form, snip the corner of the Ziplock bag with cinnamon filling and create a swirl pattern in the center of the pancake.

With a wide metal spatula, flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.

Wipe out the pan and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.