Gather all ingredients.

To make the topping: Combine strawberries and jam in a small saucepan. Bring to a simmer; set aside.

To make the cream cheese swirl: Combine cream cheese, 3 tablespoons sugar, milk, and vanilla in a small bowl. Beat with an electric mixer until smooth.

Transfer cream cheese mixture to a pastry bag or a resealable plastic bag with a corner snipped off. 

To make the pancake batter: Combine flour, remaining 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl.

Combine egg, buttermilk, and oil in a medium bowl.

Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).

Heat an extra-large nonstick skillet or griddle over medium heat. Coat with cooking spray. Pour 1/3 cup portions of batter onto the skillet. Reduce heat to medium-low.

Cook until bottoms are golden brown and edges are slightly dry and bubbles form at the edges of the pancakes, 2 to 3 minutes.

Pipe a swirl of cream cheese onto each pancake starting from the center.

Coat the uncooked side of the pancakes with cooking spray.

Turn and cook 2 to 3 minutes more on the other side. Repeat with remaining batter and cream cheese mixture.

Serve with strawberry topping and sprinkle with graham cracker crumbs or dust with powdered sugar.