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 to thin)

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 bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt to combine and sift the dry ingredients.

Step 2: In a separate bowl, whisk together the buttermilk, eggs, red food coloring, and vanilla until fully blended. Pour the wet ingredients into the dry and mix until just combined. Let the batter rest for 5 minutes. Add a little extra buttermilk if needed to reach a pourable consistency.

Step 3: Heat a nonstick skillet or griddle over medium-high heat and lightly grease with butter or oil. For each pancake, pour about 1/4 to 1/3 cup of batter onto the pan.

Step 4: Cook the pancakes for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 to 3 minutes until cooked through.

Step 5: Cook pancakes in batches, placing finished pancakes in a single layer on a baking sheet. Keep warm in a 200°F oven while cooking the remaining pancakes.

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

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

Tips & Variations

Use full-fat buttermilk for best flavor and texture; avoid fat-free varieties.

Add a teaspoon of instant espresso powder to the dry ingredients to enhance the cocoa flavor.

For a vegan variation, substitute eggs with flax eggs and use plant-based milk mixed with lemon juice as a buttermilk alternative.

If you don’t have red food coloring, try natural alternatives like beet juice for color.

Keep cooked pancakes warm in the oven to serve all at once without losing texture.

FAQs

Can I make this batter ahead of time?

While you can prepare the dry and wet ingredients separately ahead of time, it’s best to combine and cook the batter fresh for the fluffiest pancakes. Batter that sits too long may lose some leavening power.

What can I use instead of Neufchatel cream cheese?

You can substitute regular cream cheese for Neufchatel if unavailable. Both will create a creamy glaze, though Neufchatel has slightly less fat and a milder taste.