• 2 cups Flour
  • 2 Tablespoons Baking Powder
  • 1 teaspoon Salt
  • 2 Tablespoons sugar
  • 2 tablespoons unsweetened Cocoa Powder
  • 2 eggs, beaten
  • 1 ½ cups Buttermilk
  • 4 Tablespoon Butter, melted
  • red food coloring

Vanilla Cream Cheese Syrup

  • 3 Tablespoon Cream Cheese, softened
  • 3 cups Powdered Sugar
  • 1/2 teaspoon Vanilla
  • ¼ to ½ cup milk


  1. Sift together dry ingredients in a bowl.
  2. Add eggs, Buttermilk, and butter.
  3. Stir together, but don’t over-mix. There will be a few lumps in your batter.
  4. Pull out about 1/2 cup of the batter and set aside in a squeeze bottle. This will be your white swirl batter.
  5. Add food coloring to the rest of the pancake batter.
  6. Let sit for about 10 minutes so the batter can rise a bit.
  7. Pour batter onto griddle and then take your white batter and squeeze a thin swirl onto the top of your pancake.
  8. Cook on medium to medium high heat until bubbles form on the top of your pancake.
  9. Flip and cook on the other side.
  10. To prevent your pancakes from browning and hiding your white swirl, the key is to cooking them slower over a lower heat.
  11. Mix together your syrup and add just enough milk to get the desired consistency for your syrup by adding a couple of Tablespoons of milk at a time.