In a small saucepan, heat maple syrup at low heat for 5 minutes. Whisk in the guava marmalade and heat for another 5 minutes, stirring until well combined. Transfer to another container and allow to cool. Set aside.
In a bowl, whisk the cream cheese, vanilla, and whipping cream until you get soft peaks. Set aside.
In a bowl, stir pancake mix and water until just combined. Heat a lightly greased griddle or non-stick pan over medium-high heat. Pour 1/4 cup of batter for each pancake onto the griddle or pan.
Cook pancakes for 2 minutes until bubbly and edges are dry, then flip and cook for another 2 minutes until golden. Serve with a dollop of cream, a drizzle of syrup, and fruit. Enjoy!