Ingredients

2 cups all purpose flour

1/2 cup unsweetened cocoa

1/2 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 3/4 cups buttermilk (well shaken, not fat free; plus additional 1/4 cup if needed)

2 large eggs

2 Tbsp red food coloring

1 tsp pure vanilla extract

Butter or vegetable oil for frying

Cream cheese glaze:

4 oz Neufchatel cream cheese (softened)

1/2 cup heavy cream (plus additional as needed to thin)

2 cups powdered sugar (plus additional for dusting)

1/2 tsp pure vanilla extract

Fresh strawberries for serving (optional)

Instructions

Step 1: In a medium mixing bowl, sift together the flour, cocoa, sugar, baking powder, baking soda, and salt using a whisk.

Step 2: In a separate bowl, whisk together the buttermilk, eggs, red food coloring, and vanilla extract until fully blended. Pour the wet ingredients into the dry ingredients and mix until combined. Let the batter rest for 5 minutes. Add a little extra buttermilk if the batter is too thick—it should be pourable.

Step 3: Heat a large nonstick skillet or griddle over medium-high heat and lightly grease with butter or oil. If using a griddle, preheat it to 350°F.

Step 4: Pour about 1/4 to 1/3 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on top and the edges look dry.

Step 5: Flip the pancakes and cook for an additional 2 to 3 minutes until cooked through. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven.

Step 6: For the cream cheese glaze, beat the softened Neufchatel cream cheese and vanilla extract with an electric mixer until smooth. Gradually add the heavy cream and powdered sugar, mixing on low speed until fully combined. Adjust the consistency by adding more cream or powdered sugar as needed to achieve a drizzle consistency.

Step 7: Serve the pancakes warm, dusted with powdered sugar and drizzled with the cream cheese glaze. Garnish with fresh strawberries if desired.

Tips & Variations

Use Neufchatel cream cheese for a lighter, tangier glaze but cream cheese works well too.

For a natural color, try beet juice or powder instead of red food coloring.

If the batter is too thick, adding buttermilk a tablespoon at a time helps achieve the perfect pourable texture.

Serve with fresh fruit or whipped cream for added freshness and decadence.

FAQs

Can I make these pancakes without buttermilk?

You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, but the flavor and texture may vary slightly.

How do I prevent the pancakes from turning purple instead of red?

Use a good quality red food coloring and measure carefully. Baking soda reacts with cocoa powder and can affect color, so be sure to balance the ingredients and don’t overmix the batter.