Measure out the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated.

Whisk together the milk, eggs, vanilla extract, green food coloring and oil in a smaller bowl. Whisk together with a fork until combined — you want to ensure that the egg is completely incorporated, as well as the food coloring.

Pour the wet ingredients into the dry ingredients, stirring until just combined.
Be careful not to overmix, as this will affect the texture of the pancakes.

Set aside the batter, and let it rest for 5-10 minutes.

While the batter rests, heat a griddle or nonstick skillet over medium heat.

Grease the pan lightly with butter or cooking spray.

Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.

When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.

Make a stack of pancakes, and serve with the cream cheese glaze, red sprinkle hearts and whipped cream.