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 ziploc bag and cut a small hole in the corner of the bag
Set aside-You don't want this to remain super-liquidy (you want a consistency similar to toothpaste)
In a small saucepan, heat butter and cream cheese until melted
Whisk in powdered sugar and vanilla extract; set aside
Heat large skillet over medium-low heat and spray with nonstick spray
Scoop about 3/4 cup batter onto the skillet
When pancake has started to cook a little, swirl in the cinnamon filling with the ziploc bag that has the cut off corner
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.