Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of brown sugar using an electric mixer.

Beat in two large eggs, one at a time, followed by 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 cup of all-purpose flour, ¼ cup of cocoa powder, 1 teaspoon of baking soda, and a pinch of salt.

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.

Stir in ½ cup of buttermilk and 2 tablespoons of red food coloring until the batter is smooth.

Heat a non-stick skillet over medium heat and lightly grease it. Pour ¼ cup of the batter onto the skillet for each pancake, cooking until bubbles form, about 2-3 minutes.

Flip and cook for another minute or two until golden brown.

Stack pancakes on a platter and serve warm with cream cheese frosting or maple syrup.