Preheat oven to 425 degrees F.

Mix all the dry ingredients for the pancakes (flour, baking powder, sugar, and salt) together in a large bowl. Then add the buttermilk, butter, eggs, and vanilla and whisk until just combined. It’s OK to have small lumps in your batter.

Spray an 18” x 13” baking sheet with cooking spray (half-size commercial baking sheet, if interested, see link above).

In a small bowl, mix all the pecan cinnamon crumble ingredients together and set aside.

Pour the batter onto the baking sheet and spread it out evenly.

Sprinkle the cinnamon crumble evenly over the top of the entire pancake batter.

Bake in the preheated oven for about 20 minutes or until the pancake is cooked through and golden brown.

While the pancake is baking, prepare the glaze.

Heat the maple syrup in a small saucepan on low, and then add the softened cream cheese. Make sure the cream cheese is at room temperature or slightly heated. Stir until the cream cheese is melted and incorporated.

Keep the cream cheese mixture warm.

Now cut into squares as large or as small as you like. We made it into 12 servings.

Drizzle the cream cheese icing over the individual pancake pieces before serving.