In a medium bowl, stir together the brown sugar, butter and cinnamon making sure there are no lumps and emulsified. Scoop the filling into a piping bag fitted with a small round tip or into a squeeze bottle. Set aside.

In a small bowl cream cheese first, then stir in the butter, powdered sugar and vanilla extract together until smooth. If this mix stiffens too much to drizzle then add a splash of milk to thin it out. Set aside.

Place a large, nonstick pan or skillet over medium-low heat.

In a medium bowl, mix together the flour, baking powder and salt.

In a separate jug, whisk the milk, egg and vanilla extract together, then stir into the dry ingredients until the batter is mostly incorporated but still has a few small lumps remaining.

Lastly, stir in the melted butter until just combined.

Scoop ⅓ cup of batter onto the pre-heated pan.

When the batter begins to bubble, pipe on the cinnamon filling in a swirl pattern, starting at the center and moving outwards. Continue cooking the pancake until golden brown.

Transfer the pancake to a plate, cinnamon swirl side up. Cover with a clean tea towel to keep warm while cooking the remaining pancakes.

Just before serving, drizzle with the cream cheese glaze and add some toasted pecans.

Store leftovers in an airtight container in the refrigerator for up to 2 days.