Whisk the milk (3/4 cup), lemon juice and zest, and the egg together in a medium to large bowl until smooth.
Add the baking powder (1 teaspoon), baking soda (1/2 teaspoon), and kosher salt (1/2 teaspoon). Whisk well.
Add the flour (1 1/4 cup) and mix until just combined.
Stir in the raspberries with a wooden spoon.
In a large nonstick or well-seasoned cast iron skillet, melt about a half tablespoon of butter over medium heat. Add the batter in approximately 1/3 cup measurements skillet, cooking the pancakes in batches and adding more butter for each batch. Flip carefully when beginning to brown on the sides.
Meanwhile, to make the maple cream cheese drizzle, beat or whisk the cream cheese (4 oz.) and maple syrup (1/4 cup) together until smooth. Add milk (1/4 cup) gradually, continuing to beat or whisk. If it seems too thick, you can add a bit more milk. If it seems too thin, pop it in the freezer to cool off a bit and then beat or whisk again when you remove it (this will harden the cream cheese a bit).
Serve the pancakes with the maple cream cheese drizzle and extra berries, if desired.
Make them sweeter: These pancakes contain no refined sugar, so they aren't very sweet (which is how I like them). For a sweeter pancake, add a couple of tablespoons of sugar, honey, or maple syrup to the batter. For a sweeter maple cream cheese drizzle, substitute some of the milk with more maple syrup.
Leftovers: In the unlikely event you have extra maple cream cheese drizzle, serve it on some fresh berries topped with a sprinkle of turbinado sugar for a light and delicious treat.
Make them healthier: You can use whole wheat flour instead of all-purpose for a healthier option. Use 1 cup instead of 1 1/4 cup, since it's heavier and denser than white flour.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.