Make the Cinnamon Swirl: In a small bowl, mix melted butter, brown sugar, and cinnamon together until smooth and paste-like. Transfer into a small squeeze bottle, a piping bag, or a plastic sandwich bag with a small corner snipped off. Set aside.

Whisk the Cream Cheese Glaze: In a microwave-safe bowl, beat softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth. Whisk in warm milk 1 tablespoon at a time until luscious and easily pourable. Set aside.

Mix the Pancake Batter: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl or measuring jug, whisk buttermilk, beaten eggs, melted butter, and vanilla. Pour wet into dry and stir gently just until combined with small lumps remaining (do not overmix!).

Cook & Swirl: Heat a nonstick skillet or griddle over medium-low heat and grease lightly with butter. Pour 1/3 cup of batter onto griddle. As bubbles begin to appear on the surface, pipe a swirl of cinnamon filling in a circular spiral starting from the center outward. Cook for 2 to 3 minutes until bubbles pop and edges look set.

Gentle Flip: Carefully slide a wide thin spatula under the pancake and flip smoothly in one swift motion. Cook on the cinnamon swirl side for another 1 to 2 minutes over gentle medium-low heat so the sugar caramelizes into the pancake without scorching.

Wipe, Stack & Glaze: Wipe the griddle surface with a damp paper towel between batches to remove any caramelized sugar drippings. Stack warm pancakes high on serving plates and generously drizzle with warm cream cheese glaze!