For pancakes, in large bowl whisk together milk, eggs, butter and vanilla. Add dry ingredients and mix just until moistened. Don’t overmix. Let set while preparing other ingredients.
To prepare filling, in medium bowl combine ingredients and scoop into squeeze bottle or heavy resealable bag. Set aside to thicken. It needs to be thick or it will run out of bottle and melt into the pancakes.
For glaze, melt butter in small pan until melted. Turn off heat and whisk in cream cheese until smooth. Sift powdered sugar into pan and stir. Add vanilla and stir. Set aside.
Heat griddle to medium/medium-high and coat with non-stick cooking spray. Spoon batter onto griddle to make 4-inch pancakes. Once bubbles begin to appear, squeeze filling in a spiral onto pancakes (if using a resealable bag, snip off one corner) resembling a cinnamon roll. Once bubbles on pancakes begin to pop, carefully flip and cook until golden.
Serve with butter and drizzle with cream cheese glaze.