In a separate bowl, stir together butter, brown sugar, and cinnamon. Transfer the mixture to a storage bag and set aside.
In another bowl, whisk together flour, baking powder, and salt. Once incorporated, whisk in the milk, egg, and oil and stir until all is incorporated.
Heat a large, nonstick skillet over medium heat, and spray it with nonstick spray. Pour 1/2 cup to 1 cup of batter into the pan and help form the batter into a circle.
Cut the corner of your storage bag of cinnamon filling. When the pancake starts to form bubbles, it’s time to add the cinnamon swirl. Start in the middle of the pancake and make a swirl to the outside.
Once you’ve added the swirl, cook an additional 1-2 minutes. Flip and allow the other side to cook, about 1 minute. When done, flip with swirl side up on plate.
Drizzle with glaze or syrup. Glaze can be made from powdered sugar and very small amount of milk.