Prepare the Cream Cheese Drizzle

• In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
• Add milk, one tablespoon at a time, until the mixture reaches your desired consistency. Set aside.

2. Preheat the Griddle

• Heat your griddle to 350°F (175°C) and lightly grease it with nonstick spray or butter.

3. Combine Dry Ingredients

• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

4. Mix Wet Ingredients

• In a separate bowl, whisk together the milk, egg, and oil until smooth.

5. Make the Batter

• Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing.
• Add the red food coloring and gently stir until evenly incorporated.

6. Cook the Pancakes

• Use a ¼-cup measure to pour the batter onto the preheated griddle.
• Cook for 4–5 minutes, or until bubbles form on the surface and the edges set. Flip and cook for an additional 2–3 minutes.
• Remove from the griddle and repeat with the remaining batter.

7. Serve and Enjoy

• Stack the pancakes on a plate, drizzle with the cream cheese topping, and serve immediately. Add extra toppings like berries or whipped cream if desired.