Ingredients
>
2 cups buttermilk pancake and waffle mix
>
1/4 cup unsweetened cocoa powder
>
1 1/2 cups plus 2-3 tbsp whole milk, as needed, divided
>
2 tsp red food coloring
>
2 tbsp unsalted butter, room temperature, divided
>
2 oz cream cheese, room temperature
>
3/4 cup confectioners' sugar
>
1/2 tsp vanilla extract
>
Strawberries, to serve
Steps
1
In a large bowl, whisk together the pancake mix, cocoa powder, 1½ cups milk, and red food coloring until combined (do not overmix).
2
Melt 1 tbsp butter in a 12-inch nonstick skillet on medium. Add batter, ¼ cup at a time, to form pancakes. Cook 1–2 min., until edges begin to set and bubbles appear on the surface. Carefully flip pancakes and cook 1 min. more, until bottoms are lightly browned. Repeat with remaining batter.
3
To make the glaze, in a medium bowl, whisk the cream cheese and remaining 1 tbsp butter until smooth. Add the confectioners’ sugar, remaining 2–3 tbsp milk, vanilla, and a pinch of salt and whisk until smooth, adding more milk ½ tsp at a time if needed to create a creamy, pourable glaze. Drizzle glaze over pancakes and serve with strawberries
Tips
To keep pancakes warm, place cooked pancakes on a rimmed baking sheet fitted with a wire rack in a 250°F oven until ready to serve.
