Whisk together flour, cocoa powder, baking powder, and salt in a bowl.

In another bowl, mix buttermilk, egg, vegetable oil, red food coloring, and vanilla extract.

Combine wet and dry mixtures, stirring gently until just combined.

Preheat a non-stick skillet over medium heat and grease lightly.

Pour 1/4 cup batter for each pancake, cooking until bubbles form, then flip and cook until golden.

Serve warm, dusted with powdered sugar and topped with whipped cream.