In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and a pinch of salt.

In a separate bowl, combine 1 ¾ cups of milk, ¼ cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth.

Gently pour the wet ingredients into the dry ingredients and stir until just combined, then set aside to rest.

In a small bowl, mix ¼ cup melted butter, ½ cup brown sugar, and 1 tablespoon cinnamon until thick.

Preheat a non-stick skillet over medium heat and lightly grease it.

Pour ¼ cup of pancake batter onto the skillet and pipe the cinnamon swirl over it in a spiral.

Cook until bubbles form on the surface, then gently flip and cook until golden brown.

While cooking, prepare the glaze by beating cream cheese, powdered sugar, milk, and vanilla extract until smooth.

Drizzle the creamy glaze over your stack of pancakes and serve warm.