Using a small saucepan melt the butter over low heat.

Remove from the heat and mix in the cream cheese. Whisk until almost smooth.

Mix in the powdered sugar and then add the vanilla. Stir and set aside.

In a large bowl mix together the flour, sugar, baking powder, baking soda and salt.

In a separate bowl, add the wet ingredients: buttermilk, milk, eggs, melted butter and vanilla. Beat until well combined.

Pour the milk mixture into the flour mixture. Stir with a wooden spoon until just combined. (Lumps are ok to have.) Let rest for 10 minutes.

While the batter is resting make the swirl mixture. In a separate bowl add butter, brown sugar and cinnamon. Mix.

Transfer the mixture to a quart size zip lock bag. Cut one corner off.

Scoop the batter into a 4 inch pancake.

When the batter starts to form bubbles use the Cinnamon Mixture to pipe a swirl on top of the pancake. Start from the center and make a swirl going outward.

Cook until the bubbles begin to pop, about 2-3 more minutes.

Flip and cook another 2-3 minutes -until the underside of the pancake is a golden brown.

Wipe the pan, if needed, and repeat for each pancake.

Top the pancakes with the cream cheese glaze.

Note: Use an electric griddle to make several pancakes at a time.