1. Prepare the Pancake Batter

• In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, then whisk until well blended.
• In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
• Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. The batter should be slightly lumpy for light, fluffy pancakes.

2. Make the Cinnamon Filling

• Mix the melted butter, brown sugar, and cinnamon in a small bowl until smooth. Transfer the mixture to a piping bag or a resealable plastic bag with a small corner cut off for easy swirling.

3. Cook the Pancakes

• Warm a non-stick skillet or griddle over medium heat, then lightly coat it with butter or oil.
• Pour 1/4 cup of pancake batter onto the skillet for each pancake.
• Pipe a spiral of the cinnamon filling onto the batter, starting from the center and working outward.

4. Flip and Finish

• Cook the pancakes until bubbles appear on the surface and the edges begin to set, approximately 2-3 minutes. Gently flip the pancake and cook for an additional 1-2 minutes, or until golden brown.

5. Prepare the Cream Cheese Glaze

• Whisk the softened cream cheese, powdered sugar, vanilla extract, and milk in a bowl until smooth and pourable.

6. Serve

• Drizzle the cream cheese glaze over the warm pancakes and serve immediately for a decadent breakfast treat.