In a large bowl mix, mix pancake batter according to directions on the package. For this recipe, I made the largest amount of pancakes listed on the package. Sit aside.

In a medium bowl, heat 4 tablespoon butter and 3 oz of cream cheese together. Heat for 30 seconds at a time, stirring in between each time. Whisk in powdered sugar and vanilla until smooth. Set aside.

In another medium clean bowl, melt ⅓ cup butter in the microwave. Once the butter is melted, mix in brown sugar and cinnamon. Place cinnamon filling in a piping bag and sit aside.

Heat a pancake skillet to low heat. Add a small amount of butter to the skillet if your skillet is not a nonstick. Once the pancake skillet is heated, add ½ cup of pancake batter to the skillet. Using your piping bag, make a cinnamon swirl in the middle of the pancake batter. Make sure not to get cinnamon filling to the edges of the pancakes. Once the pancake batter starts bubbling, carefully flip the pancake and cook until done.

Right before you serve pancakes, drizzle warm cream cheese glaze over the top of pancakes.