Prepare the Cinnamon Filling:

In a medium bowl, blend the melted butter, light brown sugar, and cinnamon together until fully incorporated. Transfer this mixture into a small plastic bag and set it aside.

Make the Glaze:

In a small pan, melt the butter over low heat. Once melted, whisk in the cream cheese, vanilla extract, and powdered sugar until smooth. Remove from heat and set aside until ready to drizzle over the pancakes.

Cook the Pancakes:

In a separate bowl, combine the flour, baking powder, and salt. In another bowl, whisk together the milk, egg, and oil. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Heat a skillet over medium-low heat and lightly coat with non-stick spray. Pour approximately 1/2 cup of pancake batter into the skillet, allowing it to spread into a round shape. Wait for bubbles to form on the surface before snipping a small corner of the cinnamon filling bag and creating a swirl pattern in the center of the pancake. Be cautious not to place the filling too close to the edges. Once the pancakes are golden brown on both sides, flip them using a wide spatula and cook for an additional 1-2 minutes.

Repeat the process with the remaining batter. If necessary, warm the glaze before drizzling it over the finished pancakes.