Melt the butter in a small saucepan over low heat.

Remove from the heat and whisk in the cream cheese until mostly smooth.

Add the powdered sugar and whisk until combined.

Stir in the vanilla extract.

Set aside while preparing the pancakes.

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

In another bowl, combine the buttermilk, milk, eggs, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients.

Stir gently until just combined. A few lumps are perfectly fine.

Let the batter rest for 10 minutes.

In a small bowl, combine the melted butter, brown sugar, and cinnamon.

Mix until smooth.

Transfer the mixture to a zip-top bag.

Cut a small corner from the bag for piping.

Cook the Cinnamon Roll Pancakes

Heat a lightly greased skillet or electric griddle over medium heat.

Pour batter onto the griddle to form a 4-inch pancake.

When bubbles begin forming on the surface, pipe the cinnamon mixture in a spiral pattern starting from the center and working outward.

Carefully flip and cook for another 2–3 minutes until golden brown.

Wipe the pan if needed and repeat with remaining batter.

Drizzle warm cream cheese frosting over the finished Cinnamon Roll Pancakes before serving.