Add flour, baking powder, salt, cinnamon, and brown sugar into a bowl. Whisk together to combine. In a separate bowl, beat together milk, egg, vanilla, molasses, and oil, until well combined and smooth.

Make a well in the dry ingredients, and pour the milk mixture in. Mix until just incorporated (a few lumps are fine), ensuring not to overmix.

Meanwhile, heat a large greased pan over medium heat. When hot, drop dollops of batter onto pan. Pancakes are ready to be flipped when several bubbles begin to rise and pop out of the batter.

Cook until both sides are golden brown, then serve hot with a dolloping of cream cheese frosting.

In a bowl beat together the butter and cream cheese at medium-high speed with a hand mixer for about 2 minutes. Scrape the sides of the bowl, then add in the confectioners sugar in small additions, beating on low between each addition, scraping at the sides between. After all the sugar has been added, add in the vanilla and salt, and beat on low to combine. Turn beaters to medium-high speed and beat for 2 more minutes. The frosting should look creamy and light, and should be very easy to work with.