Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth.
Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
For the Pancakes
Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended. Set aside.
Beat the eggs in a separate mixing bowl until smooth.
Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened.
Now drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
Heat a lightly oiled griddle over medium-high heat.
To cook, drop a spoonful of batter onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Drizzle with the cream cheese glaze and serve hot.