For the cream cheese drizzle, whisk the cream cheese, sour cream, milk, and confectioners’ sugar until smooth in a bowl. Set aside.
For the pancakes, sift the flour, cocoa powder, baking soda, baking powder, and ½ teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla, and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour ¼ cupful of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
Drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.
Servings 0