In a mixing bowl, combine melted butter, brown sugar, and ground cinnamon until smooth. Transfer to a ziplock bag and let sit for 10-15 minutes to thicken.

In a large bowl, whisk together flour, baking powder, and salt. In another bowl, mix milk, vegetable oil, and egg until smooth. Gradually combine with dry ingredients, stirring gently.

In a microwave-safe bowl, add cream cheese and melted butter. Heat for 15-20 seconds until soft, then whisk until smooth. Blend in powdered sugar and vanilla extract.

Preheat a non-stick skillet over low heat. Pour about ½ cup of batter onto the skillet and pipe a swirl of cinnamon mixture on top. Cook until bubbles form, about 3-4 minutes. Flip and cook until golden.

Stack the pancakes on a plate and drizzle with cream cheese glaze. Optionally sprinkle with powdered sugar or top with nuts or fresh fruit.