Make the Cinnamon Filling: In a small bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth. Let the mixture stand for about 5 minutes, until slightly thickened but still pipeable. This resting time allows the filling to achieve the right consistency for piping.

Fill the Piping Bag: Transfer the cinnamon mixture to a piping bag or sturdy zip-top bag. Press out excess air and seal the bag. Set it aside with the tip uncut while making the pancake batter. Keeping the tip uncut prevents the filling from leaking out prematurely.

Combine the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Break up any compacted flour and distribute the leavening evenly. This ensures that the pancakes rise properly and have a consistent texture.

Mix the Wet Ingredients: In a medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth and evenly blended. Mixing these ingredients well is crucial for achieving a uniform batter.

Make the Pancake Batter: Pour the wet ingredients into the dry mixture. Fold gently with a flexible spatula just until no large dry pockets remain. Small lumps are expected. The batter should be thick but pourable; overmixing can make the pancakes tough. This gentle folding helps maintain the lightness of the pancakes.

Rest the Batter: Let the batter stand at room temperature for 10 minutes. It should become slightly thicker and show small bubbles across the surface. Do not stir it vigorously after resting, as this can deflate the batter and affect the pancake's fluffiness.

Prepare the Skillet: Heat a large nonstick skillet or griddle over medium-low heat. Add about 1/2 teaspoon of the neutral oil and wipe it into a very thin layer. The pan is ready when a drop of water sizzles gently rather than evaporating immediately. This ensures the pancakes cook evenly without sticking.

Cut the Piping-Bag Tip: Snip a small opening, approximately 1/8 inch (3 mm), from one corner of the bag. A large opening can release too much filling and create thick areas that burn before the pancake cooks. Controlling the size of the opening helps maintain the integrity of the cinnamon swirl.

Portion the Pancakes: Scoop about 1/3 cup (80 ml) of batter onto the skillet for each pancake. Leave several inches between them so they are easy to turn. Cook only two or three at a time unless using a large griddle. This spacing prevents the pancakes from merging and ensures even cooking.

Add the Cinnamon Spiral: Cook for 1 to 2 minutes, until bubbles appear near the edges and the surface begins to lose its wet shine. Pipe a thin cinnamon spiral over each pancake, starting near the center and stopping at least 1/2 inch (1.25 cm) from the edge. This technique keeps the filling contained within the pancake.

Flip Carefully: Continue cooking for about 30 seconds, then slide a thin spatula fully beneath each pancake. Turn it quickly but gently. Cook the cinnamon side for 1 to 2 minutes, until the pancake is cooked through and the swirl is caramelized but not burned. Flipping too early can cause the pancake to break apart.

Remove and Clean the Skillet: Transfer the pancakes to a wire rack or baking sheet with the cinnamon side facing upward. Carefully wipe caramelized sugar from the skillet with a damp paper towel held in tongs before starting the next batch. Add another thin coating of oil as needed. This cleaning step prevents burnt bits from affecting the next pancakes.

Cook the Remaining Pancakes: Repeat with the remaining batter and filling, adjusting the heat if the cinnamon begins darkening too quickly. The pancakes should be golden, spring back lightly in the center, and show no wet batter along the edges. This ensures that all pancakes are cooked evenly and have a nice appearance.

Make the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Add the powdered sugar, milk, vanilla, and salt, then whisk until the glaze is thick but pourable. Add additional milk 1 teaspoon (5 ml) at a time if needed. The glaze should be smooth enough to drizzle but thick enough to stay on the pancakes.

Glaze and Serve: Arrange two warm pancakes on each plate with the cinnamon sides facing upward. Drizzle with the cream cheese glaze and serve immediately. Serving them warm enhances the flavors and texture of the pancakes.