Ingredients

• 4 ounces cream cheese, at room temperature
• 1/4 cup sour cream
• 3 tablespoons whole milk
• 2 tablespoons confectioners' sugar
• 2 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Fine salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1 1/4 cups buttermilk
• 1/2 cup melted and cooled butter, plus more for griddle
• 2 teaspoons red food coloring
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• Maple syrup, for serving
• Toasted, chopped pecans, for serving

Instructions

1. Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
2. Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a large 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. Transfer some of the batter to a squeeze bottle with a 1/4-inch opening.
3. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter and squeeze some of the batter onto it in the outline of a heart or hearts of the desired size. Fill in each outline with more batter; use a spatula to spread it to the edges of the heart. Cook each pancake until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottom is set and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
4. Drizzle the cream cheese mixture and maple syrup on top of the pancakes and sprinkle with pecans.