Prepare the Strawberry Topping: In a small saucepan over medium heat, combine strawberries and jam. Cook, stirring occasionally, until warmed and slightly thickened, about 5 minutes. Set aside.
Make the Cream Cheese Swirl: In a bowl, whisk cream cheese, sugar, milk, and vanilla until smooth. Transfer to a piping bag or plastic bag with a corner cut.
Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
Mix Wet Ingredients: In another bowl, whisk together egg, buttermilk, and oil.
Combine: Pour wet ingredients into dry ingredients and stir just until combined (batter should be slightly lumpy).
Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake. Sprinkle graham cracker crumbs over the top. Cook until bubbles form, 2–3 minutes. Pipe a swirl of cream cheese mixture, flip, and cook another 1–2 minutes.
Serve: Stack pancakes, spoon over strawberry topping, and enjoy warm.
Serving and Storage Tips
