Instructions

• Gather all ingredients.
• Stir milk and vinegar together in a bowl; set aside until milk 'sours', about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl.
• Whisk egg, 2 tablespoons melted butter, and 1 ½ teaspoons vanilla extract into milk mixture.
• Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed.
• Combine brown sugar, ¼ cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is thick and spreadable, about 10 minutes.
• Mix ¼ cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth.
• Continue heating in microwave and stirring until mixture is completely melted.
• Stir confectioners' sugar and ½ teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about ⅔ cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes.
• Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake; remove from pan and set aside.
• Repeat with remaining ingredients, wiping the pan/griddle with a clean, damp cloth in between each pancake to remove any excess cinnamon mixture, and spraying the griddle with cooking spray between each pancake.
• Enjoy!