|To make the cinnamon filling, heat brown sugar, butter and cinnamon over low heat until melted; pour into a zipper bag and set aside.
For the glaze, in a small bowl combine the melted butter, cream cheese, vanilla and powdered sugar. Beat until smooth. Set aside until ready to use on pancakes.
To make the pancakes, combine flour, baking powder and salt. Whisk in the milk, egg and oil.
Heat skillet to medium. Once preheated, spray with non-stick spray. Add about 1/2 cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
Drizzle the glaze over the cooked pancakes.