Ingredients

1 1/2 cups all-purpose flour

2 tbsp unsweetened cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 tbsp granulated sugar

1 large egg

1 cup buttermilk

1/4 cup whole milk

2 tbsp melted butter (plus extra for greasing)

1 tsp vanilla extract

1/2 tbsp red food coloring

4 oz cream cheese

3 tbsp butter (softened)

1 cup powdered sugar

3 tbsp milk

1/2 tsp vanilla extract

Instructions

Step 1: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.

Step 2: In a separate bowl, combine the buttermilk, whole milk, egg, melted butter, vanilla extract, and red food coloring. Mix until smooth.

Step 3: Gently fold the wet ingredients into the dry ingredients. Don’t overmix—lumps are okay! Let the batter sit for 10 minutes while you prepare the glaze.

Step 4: In a medium bowl, use a hand mixer or whisk to beat the cream cheese and softened butter together until fluffy.

Step 5: Add the powdered sugar, milk, and vanilla extract to the cream cheese mixture, mixing until smooth. Adjust the consistency by adding a little more milk if needed. Set aside.

Step 6: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter.

Step 7: Pour about 1/4 cup of batter for each pancake onto the hot griddle. If the batter is thick, gently spread it out with the back of your measuring cup.

Step 8: Cook until bubbles form on the surface, then flip and cook the other side until the pancake is set and fluffy, about 2-3 minutes per side.

Step 9: Stack the pancakes on a plate, spreading a layer of cream cheese glaze between each one if desired. Add a drizzle on top for looks.

Step 10: Drizzle more glaze over the top and garnish with a dusting of powdered sugar, fresh berries, or a few heart-shaped sprinkles for an extra festive touch.

Tips & Variations

For a richer flavor, use cultured buttermilk or add a teaspoon of espresso powder to enhance the cocoa taste.

If you prefer a natural dye, try using beet juice instead of red food coloring.

To make them vegan, substitute the egg with a flax egg and use plant-based milk and butter alternatives.

Serve with fresh strawberries or raspberries for a bright contrast and extra freshness.

FAQs

Can I make the batter ahead of time?

It’s best to cook the pancakes shortly after mixing the batter for optimal fluffiness. However, you can prepare the glaze ahead and refrigerate it, bringing it to room temperature before serving.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.