In a medium bowl, mix melted butter, brown sugar, and ground cinnamon until combined. Transfer to a zip-top bag and let rest.

In a large mixing bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg, stirring gently until just combined.

In a small saucepan, heat butter and cream cheese over low heat until melted. Remove from heat and mix in powdered sugar and vanilla extract.

Preheat a non-stick skillet over low heat and lightly grease. Pour pancake batter into skillet and squeeze cinnamon filling in a swirl on top.

Once bubbles form, flip the pancake and cook until golden brown. Keep warm while repeating with remaining batter.

Stack pancakes and drizzle with cream cheese glaze before serving. Add additional cinnamon filling or toppings as desired.