Soften 4 ounces of cream cheese and 2 tablespoons of unsalted butter in a bowl at room temperature. Use an electric mixer to beat until smooth and creamy, about 2-3 minutes. Gradually add 1 cup of powdered sugar and 1-2 tablespoons of milk, mixing until the glaze is drizzle-able. Set aside.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 tablespoon of cornstarch until combined.

In a separate medium bowl, combine 1 cup of buttermilk, 2 large eggs, 2 tablespoons of melted unsalted butter, 1 teaspoon of vanilla extract, 1/4 cup of sour cream, 1 tablespoon of white vinegar, and 1-2 tablespoons of red food coloring. Whisk until smooth.

Gently fold the wet ingredients into the dry mixture until just combined, leaving some small lumps for texture.

Allow the pancake batter to rest for about 5-10 minutes.

Preheat a non-stick griddle over medium heat. Lightly grease with cooking spray or melted butter. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.

As you cook each pancake, stack finished ones on a warm plate or in an oven to keep them warm.

Drizzle each pancake with the cream cheese glaze and add desired toppings. Serve immediately.