• Preheat a non-stick electric griddle to 350°F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.
• In a measuring jug, combine the milk and vinegar, stirring gently. Let the mixture sit for about 2 minutes to slightly curdle, creating a homemade buttermilk substitute.
• Transfer the milk mixture to a large mixing bowl. Add in the sugar, eggs, red food coloring, vanilla extract, and melted butter. Whisk until the ingredients are fully incorporated and smooth.
• Gradually add the dry ingredients into the wet ingredients, whisking slowly until just combined. Avoid overmixing to ensure the pancakes stay tender and fluffy.
• If needed, lightly butter the hot griddle. Pour 1/4 to 1/3 cup of batter onto the griddle for each pancake, using the back of a spoon or measuring cup to gently spread the batter outward from the center to ensure even thickness.
• Cook until small bubbles form on the surface and the edges begin to look set, then flip and cook the second side until cooked through. For a vibrant red appearance, flip the pancakes slightly earlier than usual, before too many bubbles form, to prevent over-browning.
• Serve the pancakes warm, generously drizzled with cream cheese glaze. Garnish with fresh raspberries and mint leaves for an elegant finish, if desired.

For the Cream Cheese Glaze

• In a mixing bowl, beat together the softened cream cheese and butter using an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add in the powdered sugar, milk, and vanilla extract. Continue mixing until the glaze is smooth and well blended, about 1 minute. Adjust the consistency by adding more milk if a thinner glaze is preferred. Store any leftover glaze in an airtight container in the refrigerator.