Dessert for Breakfast - Red Velvet Pancakes

Preheat oven to 200 degrees F (95 degrees C).

Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours about 2 minutes.

Sift flour white sugar cocoa powder baking powder baking soda and salt together in a large bowl; whisk to combine.

Whisk milk mixture melted unsalted butter eggs red food coloring and 2 teaspoons vanilla extract together in a bowl.

Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.

Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry 3 to 4 minutes. Flip and cook until browned on the other side 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.

Beat cream cheese and softened butter together in a bowl until light and fluffy about 2 minutes. Add 1 cup confectioners' sugar 1/4 milk and 1/2 teaspoon vanilla extract; beat until smooth adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.