Make the cinnamon swirl.

In a medium bowl, combine the butter, brown sugar, cinnamon, and vanilla.  Spoon the filling into a medium zip-top baggie.  Set aside.

For the glaze, melt the butter in a small saucepan over low heat.  Remove from the heat and stir in the cream cheese until it is fully incorporated.

Whisk in the powdered sugar and vanilla until smooth.  Set aside.

To make the pancakes, heat a large nonstick skillet over medium-low heat.  Spray it with nonstick spray.

Use an ice cream scoop to add the batter to the pan.  Use the back of a spoon to spread the batter into a circle. 

Next, grab the bag of cinnamon swirl.  Cut the corner off one end of the bag.

When the pancake begins to form small bubbles on the top, squeeze the cinnamon swirl in a circular pattern on the pancake.  

Cook the pancake for 3 – 4 minutes, then carefully flip the pancake.  Cook for another 3 minutes.

Use a spatula to flip the pancake onto a plate.  It should be cinnamon swirl side up.

Repeat the process with the remaining batter.  You can keep the pancakes warm in a 200 degree oven.

When ready to serve, stir the glaze till liquidy.  If necessary, you can reheat it on low in the microwave.

Drizzle the pancakes with the glaze.

Serve hot.