For the Pancakes:
2 cups all-purpose flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk*
1/2 cup sugar
2 large eggs, lightly beaten
1 1/2 Tbsp red food coloring
2 tsp vanilla extract
1/3 cup butter, melted
For the Cream Cheese Glaze:
6 oz. cream cheese, softened
6 Tbsp butter, softened
2 cups powdered sugar
1/2 cup milk, or more to make glaze looser if desired
1/2 tsp vanilla extract
*If you don’t have buttermilk, add, 2 Tbsp of white vinegar to regular whole milk.
Whisk together flour, cocoa powder, baking powder, baking soda and salt and set aside.
Pour buttermilk into a separate bowl and add in sugar, beaten eggs, red food coloring, vanilla and melted butter. Whisk until well-combined.
While whisking, slowly add dry ingredients to wet ingredients and mix until just combined. Lumps in the batter are okay.
Heat a griddle or the largest skillet you have and grease the surface.
Ladle out a scant quarter-cup of batter onto the heated grill. Cook until the pancakes have bubbles on the surface and the edges begin to cook. Flip carefully and cook opposite side until pancake is cooked through.
To make the cream cheese glaze, with an electric mixer, blend together cream cheese and butter and until combined and fluffy, about 2 minutes. Add in remaining ingredients and mix another minute or so, adding additional milk to thin the mixture if needed.
The picture above shows the pancakes after I used a heart-shaped cookie cutter to make “pancake hearts.” Drizzle the glaze over the pancakes and garnish with fresh berries.