In a small bowl, combine egg, buttermilk butter, and vanilla; whisk until blended. Set aside.
In another bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt; mix well. Stir in cocoa powder if you would like to give your pancakes a twist.
Combine buttermilk mixture with dry ingredients; whisk until moistened.
Heat a lightly oiled griddle or frying pan over MED–HIGH. Pour approx. 1/4 c. batter onto the griddle per pancake Cook 1-2 minutes per side or until batter is set around edges. Repeat with remaining batter.
Top with raspberry sauce and sprinkle with powdered sugar. Enjoy!