In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix egg, buttermilk, melted butter, vanilla extract, and red food coloring until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until cooked through.

While pancakes are cooking, prepare the cream cheese icing. Beat cream cheese and butter until smooth, add powdered sugar and vanilla, then thin with milk as needed to achieve pouring consistency.

Stack pancakes and drizzle generously with cream cheese icing. Serve immediately.