Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
In a medium bowl, mix butter, brown sugar and cinnamon. Pour filling into a pastry bag with a small tip or what I did- a squeeze bottle with a small tip. Set aside. (You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.)
In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside. (mine was not smooth. I ran it through the food processor to work through some cream cheese chunks.)
Heat large skillet over medium-low heat. Spray with nonstick spray.
Scoop about ¾ cup batter onto the skillet. When pancake has started to cook a little, swirl in the cinnamon filling. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
When ready to serve, spoon warmed glaze onto the top of each pancake.
Notes
The filling portion listed above is WAY too much for 4 medium pancakes. If you are making more than 4 (as you should.) don't double the filling recipe. I'd say it makes enough filling for at least 20 pancakes. Adjust accordingly. Or- if you have lots of extra filling like I did...create some sort of cinnamon apple dessert...like I will do. Any ideas? :)
Recipe by The Baker Chick at https://www.thebakerchick.com/cinnamon-roll-pancakes/