Step 1

Preheat oven to 375 degrees F. Butter a large 10-inch cast iron or oven-safe skillet. (You can use a skillet that is up to 12 inches in diameter; note that the pancake will be thinner, and thus cooking time should be reduced.)

Step 2

In a large bowl, stir together the white whole wheat flour, all purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, Greek yogurt, oil, and food coloring until smooth and well blended. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Stir gently by hand, just until combined. The batter will be lumpy. Fold in the chocolate chips, reserving a few to sprinkle on top.

Step 3

Pour the batter into the prepared skillet, sprinkle remaining chocolate chips on top, then bake for 35-40 minutes, until the pancake is cooked through at the center and a toothpick inserted comes out clean. The cooking time may vary considerably depending upon your skillet type and size, so watch the pancake carefully.

Step 4

While the pancake cooks, prepare the cream cheese topping: In a mixing bowl, beat the cream cheese on medium speed for 2 minutes, until very smooth, light, and creamy. Beat in the Greek yogurt, vanilla, and salt for 1 additional minute. With the mixer on low, slowly add the powdered sugar. Beat in 1 tablespoon milk. Taste and add additional powdered sugar if a sweeter topping is desired and an additional tablespoon milk if a thinner topping is desired.

Step 5

To serve: Slice into wedges. Serve warm with cream cheese topping, sliced berries, and additional chocolate chips as desired.