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.

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.