For pancakes:

• Preheat a griddle or cast iron pan on a stove to the setting above its lowest setting.
• While the griddle is heating, In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Set aside.
• In a small bowl, whisk together the egg and milk.
• Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine. Batter should be slightly lumpy and thick.
• In a separate bowl, whip the cream cheese with a mixer on low for 1 minute, or until smooth.
• Add cinnamon, brown sugar, and a half cup of the pancake batter. Whip on low for an additional minute, or until thoroughly combined.
• Scoop the cream cheese mixture into a piping bag. Cut off a small corner of the tip of the piping bag. Set aside.
• Add the melted butter to the mixture. Stir to incorporate.
• Heat a small amount of butter or oil in the griddle, just enough to coat the surface.
• Pour a little under a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
• Immediately pipe the cream cheese mixture into the uncooked pancakes by gently squeezing the middle of the piping bag. The mixture can either be added in zigzags or swirls.
• Cook pancakes for 3-4 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute.
• Drizzle the warm pancakes with the vanilla glaze.
• For vanilla glaze:Combine all ingredients in a small bowl with a whisk. Set aside until ready to serve.