Cook and puree the beets. Roast or steam peeled beets until fork-tender, then cool. Blend with a splash of water until fully smooth. Measure out 1 cup of puree. If it’s very thick, loosen with a tablespoon of water to make it spoonable.

Mix dry ingredients. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break up any cocoa lumps so it’s evenly mixed.

Combine wet ingredients. In a separate bowl or large measuring cup, whisk beet puree, buttermilk, eggs, melted butter, vanilla, and vinegar (if using). The mixture should be a vivid deep pink.

Make the batter. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. A few small lumps are fine. Do not overmix or the pancakes will turn tough.

Rest the batter. Let it sit for 5–10 minutes. This allows the flour to hydrate and the leaveners to start working, giving you fluffier pancakes.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. When a drop of water sizzles and dances, you’re ready.

Cook the pancakes. Scoop about 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look set, 2–3 minutes. Flip and cook another 1–2 minutes until puffed and cooked through. Adjust heat if they brown too fast.

Make the drizzle. Beat cream cheese, powdered sugar, vanilla, and salt until smooth. Add milk, a little at a time, until pourable. Taste and adjust sweetness.

Serve. Stack warm pancakes and finish with cream cheese drizzle. Add berries, a pat of butter, maple syrup, or a dusting of cocoa if you like.