Ingredients
Method
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.
Notes
- Use buttermilk instead of regular milk for extra fluffy pancakes.
- Adjust the red food coloring to achieve your desired shade.
- To keep pancakes warm while cooking, place them in a 200°F (93°C) oven.