1. Prepare the Pancake Batter:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the milk, egg, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined (a few lumps are okay). Let the batter rest for 10–15 minutes.

2. Make the Cinnamon Sugar Swirl:

1. In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
2. Transfer the mixture to a small zip-top bag or piping bag. Snip off a small corner for swirling.

3. Cook the Pancakes:

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
2. Pour about ¼ cup of pancake batter onto the skillet for each pancake.
3. Immediately pipe a swirl of the cinnamon sugar mixture onto the surface of the pancake.
4. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 2 minutes. Repeat with the remaining batter.

4. Make the Cream Cheese Frosting:

1. In a medium bowl, beat the cream cheese until smooth and fluffy.
2. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
3. Add milk one tablespoon at a time until the frosting reaches a pourable consistency.

5. Serve:

1. Stack the warm pancakes on a plate.
2. Drizzle with cream cheese frosting and serve immediately.