Preheat the griddle to 350 degrees.

Using a large bowl, whisk together the dry ingredients: flour, powdered sugar, cocoa, baking powder, salt and sugar.

Using a smaller bowl, combine the buttermilk, eggs, and red food coloring.

Gradually mix the buttermilk mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not mix the batter until completely smooth, your pancakes will not be tender.

Pour ¼ cup batter onto the prepared griddle or skillet, cooking until bubbles cover the top of the pancake and the edge looks dry and cooked, about 3 to 4 minutes. Flip the pancake and continue to cook for an additional 3 to 4 minutes.

Remove from the griddle and keep warm.

Serve with the cream cheese frosting and/or garnish the top of the pancakes with powdered sugar if desired.