In a medium mixing bowl, beat 8 oz of softened cream cheese with an electric mixer on medium speed for about 1 minute until smooth and creamy. Gradually add 2 tablespoons of sugar, mixing until fully incorporated. Next, gently fold in 1 cup of whipped topping until just combined.

Wash and dry 1 cup of fresh berries and 1 cup of strawberries. Chop strawberries into small pieces, if necessary, for easy filling.

Heat a non-stick skillet or griddle over medium heat (around 350°F). Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Take one warm pancake and gently fold it in half to create a taco shape. Fill the center with a dollop of the creamy filling. Repeat for each pancake.

Sprinkle the chopped fruit inside each Pancake Taco. Drizzle with chocolate syrup or melted peanut butter, and customize as desired.

Serve the Pancake Tacos immediately while still warm for the best texture and flavor.