In a mixing bowl, beat cream cheese and unsalted butter until smooth and creamy, about 2 minutes. Gradually sift in powdered sugar while mixing, followed by milk until the glaze reaches a pourable consistency.

In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.

In another bowl, mix together buttermilk, eggs, melted unsalted butter, vanilla extract, white vinegar, and red food coloring. Whisk until fully combined.

Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; allow the batter to rest for about 5 minutes.

Preheat your griddle to medium heat, around 350°F, and lightly grease it with cooking spray or a small amount of butter.

Pour pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

Carefully flip each pancake and cook for an additional 1-2 minutes until they turn golden brown. Repeat until all pancakes are cooked.

Place finished pancakes in a covered dish to keep warm.

Stack pancakes on a plate, drizzling them generously with cream cheese glaze and add optional toppings.