Prepare the Wet Ingredients:

Crack the eggs into a large mixing bowl and whisk thoroughly for about 30 seconds. Add the granulated sugar and whisk vigorously until light and slightly fluffy. Pour in 2 1/4 cups milk and vegetable oil. Whisk everything together until smooth and uniform.

Add the Dry Ingredients:

Add the flour and baking powder to the wet ingredients. Mix gently using a wooden spoon or whisk in a folding motion. The batter will be lumpy, which is perfectly fine. Do not overmix.

Create the Red Velvet Base:

Stir in the cocoa powder gradually until evenly distributed. Add 1-2 tablespoons of red food coloring (add more for deeper color) and mix until consistent throughout. Let the batter rest for 5 minutes.

Make the Cream Cheese Swirl:

While the batter rests, combine softened cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a small bowl. Beat until smooth and creamy. The mixture should be thick but pourable. Transfer to a piping bag or zip-top bag with a corner snipped off.

Cook the Pancakes:

Heat griddle to medium heat. Add butter and let it melt completely. When the butter sizzles, pour about 1/2 cup of batter onto the griddle for each pancake, leaving space between them.

Add the Swirl:

Immediately squeeze the cream cheese mixture onto each pancake in a swirling motion, starting from the center and spiraling outward.

Flip and Finish:

When edges look set and small bubbles form on the surface (about 2-3 minutes), flip the pancakes carefully with a wide spatula. Cook for another 1-2 minutes on the second side until pancakes spring back when lightly pressed.

Serve:

Serve warm with maple syrup, fresh berries, whipped cream, or additional cream cheese swirl.