In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, 3 ½ teaspoons of baking powder, and ¼ teaspoon of salt until well mixed.

In a separate bowl, blend together 1 ¼ cups of whole milk, 1 large egg, 3 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract until smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; allow the batter to rest for a few minutes.

In a small bowl, combine ⅓ cup of brown sugar and 1 tablespoon of ground cinnamon. Mix thoroughly until evenly distributed.

Preheat a non-stick skillet or griddle over medium heat for about 3-5 minutes.

Spoon ¼ cup of batter onto the heated skillet, swirl about 1 tablespoon of the cinnamon mixture on top.

Cook each pancake until bubbles form on the surface, about 2-3 minutes, then carefully flip and cook for another 1-2 minutes until golden brown.

In a small saucepan, melt 2 ounces of cream cheese over low heat, whisk in ½ cup of powdered sugar and 2 tablespoons of milk until smooth.

Stack the warm pancakes and drizzle with the icing; serve immediately.