Fluffy, rich red velvet pancakes with a hint of cocoa and a creamy cream cheese drizzle—perfect for an indulgent breakfast or brunch.

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In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, egg, melted butter, vanilla, and red food coloring until smooth.
Pour wet ingredients into dry and stir gently until just combined—do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease.
Pour about ¼ cup batter per pancake onto the skillet.
Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Flip and cook 1–2 minutes more until golden and cooked through.
Meanwhile, whisk cream cheese, powdered sugar, and milk until drizzle is smooth and pourable. Adjust consistency with more milk if needed.
Serve pancakes warm, topped with cream cheese drizzle and optional berries or powdered sugar.

Use good-quality red food coloring or gel for vibrant color.
Don’t overmix batter—lumps are okay.
Buttermilk helps make them tender; you can substitute with milk + 1 tbsp vinegar.
Keep cooked pancakes warm in a low oven while finishing the batch.
Add chocolate chips or nuts for extra texture.