In a small bowl, combine melted butter, brown sugar, and ground cinnamon. Transfer to a ziplock bag and let thicken at room temperature for 10-15 minutes.

In a large mixing bowl, whisk together flour, baking powder, and salt. Create a well in the center and add milk, vegetable oil, and egg (or flax egg). Mix gently until combined. Set aside.

In a microwave-safe bowl, combine cream cheese and melted butter. Heat in the microwave for 20-30 seconds. Whisk in powdered sugar and vanilla until smooth.

Preheat a non-stick skillet over low heat. Pour ½ cup of batter onto the skillet. Pipe a swirl of cinnamon filling on top. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.

Stack pancakes and drizzle with creamy glaze. Optionally, dust with powdered sugar or sprinkle nuts on top. Serve warm.