In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract. Combine wet and dry ingredients gently.

In a separate bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest, mixing until creamy.

Heat a non-stick skillet over medium heat and grease lightly. Pour 1/4 cup of batter for each pancake, cooking until bubbles form, about 2-3 minutes per side.

Spread a tablespoon of cream cheese filling on each pancake and roll tightly. Repeat for all pancakes.

Serve the rolls warm, drizzled with maple syrup and fresh berries if desired.