Using a small cookie scoop pour 1/8 cup batter per pancake onto a griddle.
Cook at least 24 pancakes. Cook pancakes approximately 45 seconds to 1 minute per side, turning only once. Set aside.
Whip together cream cheese, powdered sugar, and vanilla. Fold in whipped cream.
Assemble by starting with 1 pancake then pipe or spread a tablespoon of filling on top of the pancake, top with a few slices of strawberry, then another pancake. Repeat to create another layer and create a stack.