In a mixing bowl, beat cream cheese and unsalted butter together until smooth. Gradually add powdered sugar and milk, mixing until glaze reaches desired consistency.

In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt until combined.

In a separate bowl, whisk together wet ingredients: buttermilk, eggs, melted butter, vanilla extract, vinegar, and food coloring until mixed.

Gently fold the wet mixture into the dry ingredients, stirring until just combined and slightly lumpy. Allow to rest for 5 minutes.

Preheat griddle over medium heat and lightly grease it.

Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.

Transfer cooked pancakes to a covered dish to keep warm while cooking the rest.

Stack pancakes on plates, drizzle with cream cheese glaze, and add optional toppings like berries or whipped cream before serving.