In a mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. In another bowl, combine the whole milk, eggs, and vanilla extract until well blended. Gently mix the wet and dry ingredients together, being careful not to overmix.

Beat the softened cream cheese in a separate bowl until it’s nice and smooth. Stir in the lemon zest and fresh lemon juice until well combined.

Heat a non-stick skillet over medium heat and lightly grease it. Pour about a third of a cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown, approximately 2-3 minutes each side.

Spread a generous layer of cream cheese filling on each warm pancake. Roll them up tightly from one end.

Arrange the pancake rolls on a plate and drizzle with maple syrup or fresh lemon juice. Enjoy warm.