Let eggs and buttermilk sit at room temperature for 10 minutes.
Simmer strawberries, sugar, and lemon juice for 8 minutes to make the sauce; set aside to cool.
Whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla.
Fold wet ingredients into dry until just combined; small lumps are fine.
Beat softened cream cheese with powdered sugar until smooth; transfer to a piping bag.
Let the batter rest for 5 minutes.
Heat a griddle or pan over medium-low heat for 3 minutes.
Pour ¼ cup batter per pancake and pipe a small swirl of cheesecake filling on top.
Cook 2-3 minutes until bubbles form and edges look dry, then flip and cook 1-2 minutes more.
Stack pancakes and top with strawberry sauce and extra filling. Serve warm.
