In a bowl, whisk together the cheesecake pudding, flour, baking powder, baking soda, salt, and sugar.
In another bowl whisk together the buttermilk, eggs, and vanilla until well mixed.
Stir the wet into the dry and allow to rest for 10 minutes. The batter will be very thick.
Preheat a skillet or griddle to medium heat and grease with nonstick spray.
Scoop the batter by the ½ cup and spread it around on the griddle. You will need to spread it on the pan due to the thickness of the batter otherwise it will stay in a lump.
Cook for a few minutes per side until golden brown. These will take a little longer to cook than regular pancakes due to the pudding, but the added effort is worth it.
When the pancakes are cooked, prep the filling by blending the ingredients together until smooth.
Arrange pancakes on serving plates and top with cream cheese filling and fresh strawberries. Enjoy.
Notes
Pancake Prep: Thicker batter is normal; for a slightly thinner consistency, mix pudding mix with 1 cup of buttermilk before adding.
Cooking Tips: Use medium heat to prevent overcooking; run spatula along edges before flipping to reduce sticking.
Make-Ahead: Store batter in fridge for up to 3 days; cream cheese filling can be refrigerated for up to 5 days.
Storage: Leftover pancakes keep in fridge for 3-5 days in airtight container.