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

2. In a separate bowl, whisk eggs, milk, melted butter, and vanilla.

3. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.

4. Let the batter rest for 5–10 minutes while you prepare the swirl and heat the skillet.

5. Make the cinnamon swirl: In a small bowl, mix brown sugar, cinnamon, and melted butter until it forms a smooth paste. Spoon into a piping bag or zip-top bag (snip a tiny corner).

6. Heat a lightly greased skillet or griddle over medium heat.

7. Pour about 1/4 cup batter per pancake. Immediately pipe a spiral of cinnamon swirl on top.

8. Cook until bubbles form and edges look set, then flip carefully and cook 1–2 minutes more until golden and cooked through.

9. Make the icing: Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time until drizzleable.

10. Serve warm: Stack pancakes and drizzle generously with cream cheese icing. Enjoy right away.