Ingredients

• 4 ounces cream cheese, at room temperature
• 1/4 cup sour cream
• 3 tablespoons whole milk
• 2 tablespoons confectioners' sugar
• 2 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Fine salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1 1/4 cups buttermilk
• 1/2 cup melted and cooled unsalted butter, plus more for griddle
• 2 teaspoons red food coloring
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• Maple syrup, for serving
• Toasted, chopped pecans, for serving

Instructions

1. Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
2. Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
3. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
4. To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.