Ingredients

1 cup All-Purpose Flour or gluten-free flour blend

2 tablespoons Cocoa Powder, unsweetened (Dutch-process recommended)

2 tablespoons Granulated Sugar or brown sugar for moisture

1 teaspoon Baking Powder (ensure fresh)

1 teaspoon Baking Soda (ensure fresh)

1/2 teaspoon Salt (no substitutions)

1 cup Buttermilk or 1 cup milk + 1 tablespoon vinegar

1 large Egg (no substitutes without altering texture)

1 teaspoon Vanilla Extract (pure recommended)

2 tablespoons Melted Butter or coconut oil for vegan

1 tablespoon Red Gel Food Coloring (natural alternatives may alter taste)

For the Cream Cheese Glaze:

4 oz Cream Cheese, softened
1 cup Powdered Sugar or granulated sugar
2 tablespoons Extra Milk to adjust glaze consistency

Instructions

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

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

Step 3: Gently fold the wet mixture into the dry ingredients until just combined, leaving a few lumps for fluffiness.

Step 4: Preheat a greased skillet over medium heat. Pour 1/4 cup of batter per pancake onto the skillet.

Step 5: Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown on the other side.

Step 6: For the glaze, beat together softened cream cheese, powdered sugar, and vanilla extract. Add milk gradually to achieve a smooth, pourable consistency.

Step 7: Stack the pancakes, drizzle generously with cream cheese glaze, and garnish with powdered sugar or fresh strawberries if desired.

Tips & Variations

Use brown sugar instead of granulated sugar for a moister pancake with deeper flavor.

For a vegan version, substitute the egg with a flax egg and use coconut oil in place of butter, and dairy-free cream cheese.

Add a pinch of cinnamon to the dry ingredients for a warm, spiced twist.

If you prefer a less intense red color, reduce the gel food coloring slightly or use natural beet juice.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before cooking to preserve the leavening power of baking powder and soda, ensuring fluffy pancakes. However, you can refrigerate the batter for up to 2 hours if needed; give it a gentle stir before cooking.

What can I use if I don’t have buttermilk?

You can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. This will mimic the acidity and texture of buttermilk for tender pancakes.