Ingredients

2 cups All-Purpose Flour (Can substitute with gluten-free flour)

2 tablespoons Cocoa Powder (Omitting alters flavor)

1 tablespoon Baking Powder (Ensure it’s fresh)

1 teaspoon Baking Soda (Works with vinegar for leavening)

1 teaspoon Salt (Omit if reducing sodium)

1.5 cups Milk (Almond milk is a good alternative)

1 tablespoon White Vinegar (Helps tenderize the batter)

1 cup Granulated Sugar (Coconut sugar is a healthier option)

2 large Eggs (Flax eggs can be used for vegan)

1 tablespoon Red Food Coloring (Natural beet juice is a healthy alternative)

1 teaspoon Vanilla Extract (Enhances flavor)

4 tablespoons Salted Butter (Unsalted butter with pinch of salt works)

8 ounces Cream Cheese (Softened for easy mixing)

4 tablespoons Butter (Use unsalted for better control)

2 cups Powdered Sugar (Sift for smoother consistency)

2 tablespoons Milk (Adjust for desired glaze consistency)

1 teaspoon Vanilla Extract (A must for sweet flavor)

1 cup Fresh Raspberries (Adds color and freshness)

1 cup Mint Leaves (Perfect for a festive finish)

Instructions

Step 1: Preheat your electric non-stick griddle to 350°F.

Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a liquid measuring cup, combine the milk and white vinegar. Whisk and let rest for 2 minutes to curdle.

Step 4: In a large mixing bowl, mix the milk mixture with sugar, eggs, red food coloring, vanilla extract, and melted butter until well combined.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Step 6: Lightly grease the griddle. Pour about 1/4 to 1/3 cup of batter per pancake onto the griddle.

Step 7: Cook pancakes until bubbles form on the surface and edges look set, then flip and cook the other side until golden.

Step 8: For the cream cheese glaze, beat the cream cheese and butter together until fluffy.

Step 9: Gradually blend in powdered sugar, milk, and vanilla extract until smooth. Adjust milk to achieve desired glaze consistency.

Step 10: Serve the pancakes warm, drizzled with cream cheese glaze and garnished with fresh raspberries and mint leaves.

Tips & Variations

Use natural beet juice as a healthier alternative to red food coloring for a vibrant color without artificial ingredients.

Try substituting almond milk or oat milk to make the recipe dairy-free.

For a vegan version, replace eggs with flax eggs and use plant-based butter and cream cheese substitutes.

Sift the powdered sugar before making the glaze to ensure a silky smooth texture.

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

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or skillet to retain their texture. The cream cheese glaze is best made fresh but can be stored separately in the fridge for up to 2 days; bring it to room temperature and stir before serving.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately for the fluffiest pancakes. However, you can prepare the batter up to a few hours ahead and keep it covered in the refrigerator. Give it a gentle stir before cooking.

What if I don’t have a griddle?

You can use a large non-stick skillet or frying pan on medium heat. Make sure to lightly grease the pan before pouring the batter and cook pancakes in batches.