Over a large mixing bowl, mix dry ingredients (flour, baking powder, brown sugar, cinnamon and salt). Set aside.

On a medium bowl mix the wet ingredients (milk, egg and melted butter) until well combined.

Pour the milk mixture into the flour mixture and mix until just combined, a few small lumps are fine! do not over mix the ingredients or you might end up with chewy pancakes instead of soft and fluffy. Set aside.

Heat a large skillet in medium-low heat; add a teaspoon of butter or vegetable oil to your pancake griddle, and spread all around using a paper towel. Using a plastic squeezable bottle or an ice cream scoop, pour pancake batter into the hot griddle.

Cook pancakes until the top of the pancakes have a few bubbles and some of them have burst, around 2-3 minutes. Using a spatula, carefully flip pancakes and cook until golden brown, around 1 more minute.

Place them in a covered container and repeat this process until all the remaining batter is used. Serve with the Cream cheese topping.

Over a small bowl, beat the cream cheese until light and fluffy. Add maple syrup, cinnamon, and milk and mix until well combined. Gradually add more milk if frosting is too thick, until reaching desired consistency.