To make red velvet pancakes, prepare a milk and cream mixture, a flour mixture and an egg mixture, and combine the latter two mixtures into batter. Pour the batter onto a hot griddle, cook on the griddle and drizzle the cream and milk mixture over the cakes to complete the process.
To prepare the milk and cream mixture, combine 4 ounces of cream cheese, 3 tablespoons of whole milk, 2 tablespoons of confectioners sugar and 1/4 cup sour cream in a mixing bowl and stir to uniformity.
To prepare the flour mixture, pour 2 cups of all-purpose flour, 1 tablespoon of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of fine salt in a bowl that is larger than the one containing the first mixture.
To prepare the egg mixture, break 2 eggs and empty them into a bowl, add 3/4 cup of granulated sugar and mix. Add 1/2 cup of melted butter, 1 1/4 cups of buttermilk, 1 teaspoon each apple cider vinegar and pure vanilla, and 2 teaspoons of red food coloring. Empty the mixture into the larger bowl containing the flour mixture and incorporate the mixtures into batter.
Bring a griddle to a medium-low heat and coat melted butter over it. Pour 1/4 cup of batter over the griddle and cook until it generates bubbles. Turn it and resume cooking, removing the pancake from the griddle when it is golden brown. Cook the remaining batter in the same manner.