Stir together all ingredients in a medium bowl. Cover and refrigerate until using.
For the Cheesecake Topping:
Use a handheld electric mixer to beat together all ingredients in a large bowl until smooth and creamy. Cover and refrigerate until using.
For the Pancakes:
Whisk together the flour, sugar, baking powder, salt, and baking soda in a medium bowl.
Add the butter, buttermilk, egg, and vanilla to the dry ingredients. Whisk just to combine, being careful not to over-mix. The batter will be fairly thick. For the fluffiest pancakes, let the batter rest for 10 minutes.
Preheat a nonstick skillet or griddle over medium heat. Once hot, brush the bottom with a little coconut oil or butter.
Scoop the batter into the hot greased skillet (about 6 tablespoons of batter per pancake), and let it spread out on its own. Turn the heat down slightly to medium-low.
Let the pancake cook on the first side without flipping until the bubbles that form on the surface pop and the pancake looks like it’s starting to dry out a bit along the outside (this takes about 3 minutes).
At that point, use a thin metal spatula to flip the pancake and let it cook on the second side until light golden brown (this takes about 2 minutes).
Repeat this process until all the pancake batter is cooked.
To Serve:
For each serving, put 2 pancakes on each of 4 plates. Top each with ¼ of the cheesecake topping and ¼ of the fresh strawberry sauce.
If desired, sprinkle on a dusting of powdered sugar.
Make Ahead and Storage: Once they’re cooled to room temperature, you can store cooked pancakes wrapped well in the fridge for up to 5 days or up to 2 months in the freezer. You can also make the cheesecake topping and fresh strawberry sauce up to 5 days ahead and store them covered in separate containers in the fridge.
Reheating: You can reheat pancakes in in a toaster, in the microwave, on the stovetop, or in the oven. The toaster is super easy, especially if you’re only reheating one serving of pancakes!
To Reheat Pancakes in the Oven
Preheat the oven to 350F. Line a baking tray with parchment paper.
Arrange your pancakes in a single layer on the prepared tray.
Sprinkle a tiny bit of water on the pancakes. I like to wet my hand and just flick the water a couple times on the pancakes. This will steam the pancakes and help them stay moist!
Cover the tray with foil.
Put it in the oven until the pancakes are warm, about 8 to 10 minutes.