In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 tablespoons of granulated sugar until well combined.

In another bowl, beat 2 large eggs and then whisk in 1 1/2 cups of buttermilk, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract until smooth.

Gradually add the wet ingredients into the dry mix, stirring gently with a spatula until just combined.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter.

Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2–3 minutes, then flip and cook for another 2-3 minutes until golden brown.

In a mixing bowl, beat 8 ounces of softened cream cheese until smooth. Gradually add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until well combined.

In a separate bowl, whip 1 cup of heavy whipping cream to soft peaks and fold into the cream cheese mixture.

Combine 2 cups of hulled and chopped fresh strawberries with 2 tablespoons of granulated sugar and let sit for 10 minutes.

On a serving plate, layer pancakes with a spoonful of cheesecake filling between each.

Top with macerated strawberries and drizzle with syrup. Serve immediately.