1In medium bowl, beat cream cheese with electric mixer on medium speed until creamy; add pudding mix and milk. Beat until thick and creamy, scraping sides of bowl as necessary. Refrigerate until serving time.
2In small bowl, mix strawberries and syrup; set aside. In large bowl, mix pancake ingredients just until blended.
3Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle and spread slightly to 4 1/2-inch diameter. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
4Place 1 pancake on each of 4 serving plates. Top each with 1/3 cup of the filling and 1/4 cup of the topping. Top with a second pancake and another 1/4 cup topping.