Creating Gluten Free Strawberry Cheesecake Pancakes is simple if you follow these straightforward steps:

1. Prepare Ingredients: Gather all the ingredients for the pancakes and measure them out.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, softened cream cheese, and vanilla extract until smooth.
4. Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing; the batter should remain slightly lumpy.
5. Fold in Strawberries: Gently fold the chopped strawberries into the batter, ensuring they are evenly distributed.
6. Heat a Griddle: Preheat a non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the surface.
7. Cook Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
8. Flip and Finish: Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
9. Repeat: Continue cooking the remaining batter, adding more butter or oil to the skillet as needed.
10. Serve Immediately: Serve the pancakes warm with your choice of maple syrup, whipped cream, or extra strawberries.

These steps ensure that you create every pancake to perfection!