In a medium saucepan over medium heat, combine hulled strawberries, granulated sugar, lemon juice, and cornstarch. Stir gently and cook for about 5-10 minutes until the strawberries break down and the mixture thickens into a syrupy consistency.

In a large mixing bowl, whisk together all-purpose flour, baking powder, and light brown sugar until well combined.

In another bowl, beat together the whole milk, softened cream cheese, eggs, and vanilla extract until smooth and creamy.

Gradually pour the wet mixture into the bowl with the dry ingredients, gently mixing with a spatula or wooden spoon.

Heat a non-stick skillet over medium heat and add a small pat of butter. Once melted, pour in about a quarter cup of batter for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook for an additional 2 minutes.

Stack the finished pancakes on warm plates and drizzle with homemade strawberry syrup. Add extra sliced strawberries and whipped cream if desired.