1. In a large bowl, whisk together flour, baking powder, salt, and sugar.

2. In a separate bowl, mix milk, egg, melted butter, and vanilla extract.

3. Combine the wet ingredients with the dry, stirring just until combined. Let batter rest for 5 minutes.

4. In a small bowl, mix melted butter, brown sugar, and cinnamon. Pour into a squeeze bottle or piping bag.

5. For the glaze, beat together cream cheese, powdered sugar, vanilla, and milk until smooth. Set aside.

6. Heat a non-stick skillet over medium heat and lightly grease it.

7. Pour ¼ cup batter onto skillet. When bubbles form, swirl in the cinnamon mixture.

8. Cook 2 minutes, flip carefully, then cook another 1–2 minutes.

9. Repeat with remaining batter. Wipe skillet between batches.

10. Stack pancakes, drizzle with glaze, and serve warm.