In a bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a Ziploc bag and set it aside so that the mixture thickens a bit.
For the maple cream cheese glaze:
In the microwave, soften the butter and cream cheese. Mix these two together until they are smooth. Then add in the powdered sugar and maple extract. Stir until smooth and then set aside.
For the pancakes:
Whisk together the flour, sugar and baking powder.
Add in the remaining ingredients and mix. Do not overmix. It's ok if there are a few lumps. They'll cook out during cooking.
To make the pancakes, heat a nonstick skillet over medium-heat and spray with nonstick cooking spray. Scoop about 1/2 a cup of batter onto the hot pan.
Take the Ziploc bag of sugar mixture and snip the corner of the bag. Squeeze the filling to the open corner.
When the pancake starts forming bubbles on the top, squeeze the filling onto the pancake in a swirl, starting in the center and working your way out. Be careful not to get too close to the edge of the pancake. Cook for another minute or two, until the other side of the pancake is golden brown. Quickly flip the pancake over and cook it for another minute or two, until the other side of the pancake is golden brown. When you flip the pancake back onto a plate, you'll see the pretty cinnamon roll swirl!
Before you put more pancakes on the griddle, wipe the pan with a wet cloth to get all of the sticky sugar off. Do this between each batch of pancakes. Repeat these steps until all of the batter is used!
Once your pancakes are done, you can drizzle them with the maple cream cheese glaze.