Ingredients with mixer until well blended. Refrigerate until ready to use.
Fruit in large bowl. Add marmalade; toss to evenly coat.
Oats and milk. Mix pancake mix and cinnamon in large bowl. Add oat mixture and all remaining ingredients except honey; stir just until dry ingredients are moistened. (Do not overmix.)
Lightly oiled 12-inch saute pan on medium-low heat. For each pancake, spoon 1/4 cup (60 mL) batter into pan; immediately spread to 5-inch circle. Cook 2 to 3 min. on each side or until golden brown on both sides. Repeat with remaining batter, brushing pan with more oil as needed.
For each serving:
1 Oatmeal Pancake on serving plate; spread with 1 Tbsp. (15 mL) Cream Cheese Filling. Repeat with second and third pancakes, overlapping each slightly into a fanned pattern. Top with 1/2 cup (125 mL) Fruit Topping. Drizzle 1 Tbsp. (15 mL) honey over fruit and pancakes.