To make cream cheese frosting, beat 5 ounces room temperature, unsalted butter on medium in a stand mixer fitted with the paddle attachment. Once the butter is smooth, beat in 7 ounces room temperature cream cheese, continuing to mix until smooth. Add 2 cups sifted confectioners' sugar and 3/4 teaspoon vanilla extract and mix on low for a few moments. Increase the speed to medium and beat until smooth. To decorate your pancakes, simply spoon some of the frosting into a ziplock bag. Press the frosting to the bottom of the bag then seal the top, forcing out any air in the bag as your seal. Snip one of the bottom corners off the bag to form a piping tip. You can pipe out a star (like I did above) with a larger tip or snip a smaller opening for more precise decorations.