01 - Preheat the oven to 350°F. Generously grease a 9x13-inch baking dish to prevent sticking.
02 - In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until thoroughly blended.
04 - Gently fold the wet ingredients into the dry mixture, stirring only until just incorporated without overmixing.
05 - Pour the pancake batter evenly into the prepared dish, smoothing the top as needed.
06 - Combine melted butter, packed light brown sugar, and ground cinnamon in a small bowl. Drizzle this mixture onto the surface of the batter, then swirl using a spoon for a marbled effect.
07 - Place the dish in the oven and bake for 28 to 32 minutes, or until golden and a toothpick inserted in the center emerges clean.
08 - While baking, beat softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, mixing until a creamy, pourable glaze forms.
09 - Remove from oven and allow to cool 5–10 minutes. Drizzle generously with cream cheese glaze. Serve warm.