• Prepare the pancake batter. Follow the instructions on the box or your favorite homemade pancake recipe. Set the batter aside while you prepare the cinnamon swirl.
• In a small bowl, mix 1/4 cup melted butter, 1/3 cup brown sugar, and 1 1/2 teaspoons cinnamon until fully combined. Transfer the mixture into a small zip-top bag and snip a tiny piece off one corner to create a piping bag.
• Heat a non-stick skillet or griddle over low to medium heat. Lightly grease with butter or spray if needed.
• Scoop about 1/4 cup of batter into the pan. Immediately pipe a cinnamon swirl on top, starting in the center and spiraling outward. Cook for 1–2 minutes, or until small bubbles begin to form on the surface and the edges start to look set.
• Carefully flip the pancake and cook for an additional minute, or until golden brown and fully cooked through.
• Continue with the remaining pancake batter and cinnamon swirl mixture, adjusting the heat as needed to avoid burning the swirl.

Cream Cheese Glaze

• In a small bowl, beat 2 tablespoons softened butter and 2 ounces softened cream cheese until smooth. Add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. Whisk until creamy and well combined.
• Stack warm pancakes on a plate and generously drizzle with the glaze. Serve immediately.