This is the recipe. It's gluten free, but the concept can be adjusted for normal flour.

Gluten Free Red Velvet Pancakes
Author: Gluten Free Gigi
Recipe type: Breakfast

This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, and corn (if you use a corn-free flour blend and grain-free baking powder).


Ingredients
For the pancakes
1 ½ cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free)
2 Tablespoons granulated white sugar (or light brown sugar)
2 Tablespoons unsweetened cocoa powder
3 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
¾ cup dairy-free milk PLUS ½ Tablespoon white vinegar (or buttermilk, if you eat dairy products)
2 Tablespoons dairy-free butter substitute*, melted (or real butter, if you prefer)
4 teaspoons red food coloring (I use all-natural plant-based colorings; use what works for you.)

For the glaze
8 ounces cream cheese (dairy-free or dairy, to suit your diet)
1 cup sifted confectioners’ sugar (Make your own for corn-free!)
1 teaspoon pure vanilla extract
Additional confectioners’ sugar and/or cocoa powder for dusting finished pancakes, optional but so pretty!

Instructions
Combine milk and vinegar in a small bowl or measuring cup; whisk and set aside. This will be your dairy-free “buttermilk” mixture. (If using real buttermilk, skip this step.)
Prepare pancake batter by combining flour, sugar, cocoa, baking powder and salt in a mixing bowl; whisk to blend.
In a separate mixing bowl, combine egg, “buttermilk” mixture you made earlier (or real buttermilk), melted butter, vanilla and food coloring; stir until mixed well, but do not over- mix the batter. (A few lumps are OK in pancakes.)
For fluffier pancakes, let the batter sit while you make the glaze. (Up to 15 minutes is fine to let any pancake batter “rest”.)
Combine glaze ingredients in a mixing bowl and whisk until very smooth; set aside while you make the pancakes.
Heat a skillet or griddle over medium-high heat; grease lightly (coconut oil works well here).
Add pancake batter to the hot pan in ¼-cup portions.
Cook 2-3 minutes per side.
Serve pancakes layered with glaze and dust with confectioners’ sugar if desired. Chocolate curls make a pretty addition, too!