In a medium bowl, with an electric mixer, whip the butter and cream cheese together until smooth and creamy.

Add the milk, vanilla and powdered sugar and whip again until smooth and well combined.

Cover the bowl tightly with plastic wrap and set aside.

In a large bowl, whisk together the flour, sugar, salt, baking powder and cinnamon until well combined.

In another bowl, whisk together the eggs, buttermilk, maple syrup, butter and vanilla until well combined.

Add this mixture to the dry ingredients and mix. I usually use an electric mixer, but you can also just whisk it all together until it’s combined.

Preheat a non-stick frying pan or electric griddle to medium heat. I don’t use any oil, but if it’s not a good non-stick pan you may need to lightly oil the pan to prevent the pancakes from sticking.

Drop the batter onto the hot pan by 1/4 cup spoonfuls and allow to cook until bubbles start forming on the top.

Flip and cook on the other side.

Keep warm while cooking the rest of the pancakes.

Serve hot, drizzled with the cream cheese glaze.