Make the cinnamon swirl: In a small bowl, whisk together the brown sugar, 1/4 cup melted butter, and cinnamon. Transfer this mixture to a ziplock bag or piping bag and snip a tiny corner off. Set aside.

Make the cream cheese glaze: In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth. Add the powdered sugar and milk, beating until a smooth, pourable glaze forms. Set aside.

Make the pancake batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, eggs, and 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and stir gently just until combined (lumps are fine!).

Heat a large skillet or griddle over medium-low heat and grease lightly with butter.

Pour 1/3 cup of batter onto the skillet for each pancake. Immediately take your bag of cinnamon swirl and squeeze a spiral starting from the center of the pancake working outwards.

Cook for 2-3 minutes until bubbles form on the surface, then carefully flip and cook for 2 more minutes.

Stack the warm pancakes on a plate and drizzle generously with the cream cheese glaze!