In a large mixing bowl, sift together 1 cup of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 tablespoon of sugar, 1 tablespoon of baking powder, and a pinch of salt. Create a well in the center, then pour in 1 cup of milk, 1 egg, and 2 tablespoons of melted butter. Gently mix until just combined and fold in a few drops of red food coloring until you reach your desired vibrant hue.

Heat a non-stick griddle or frying pan over medium heat, greasing it lightly if needed. Once hot, pour ¼ cup of the red velvet pancake batter onto the griddle for each pancake. Cook for about 2 minutes or until bubbles form and the edges appear set. Carefully flip the pancakes and cook for another minute until they are puffy and cooked through.

In a small bowl, combine 1 cup of powdered sugar with enough milk (about 2 tablespoons) to create a smooth and pourable glaze. Whisk until silky, adjusting with more sugar or milk to reach your ideal consistency.

Once the pancakes are cooked and golden, stack them on a plate. Generously drizzle the prepared sweet glaze over the top. Optionally, garnish with fresh berries or whipped cream.