Melt the butter in the microwave or in a small saucepan over medium heat until melted. Set aside and let cool slightly while you prepare the dry ingredients. Note: If you are making homemade buttermilk, prepare that now as well.
In a large mixing bowl, sift or whisk together flour with baking powder, baking soda, sugar, and salt. Mix in the chocolate chips, just to coat with the flour mixture.
In a separate bowl, mix together the buttermilk, egg, melted butter, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and mix until just incorporated. Do not over mix, as this will cause those air bubbles to pop and the pancakes to become dense.
Preheat a griddle or non-stick frying pan over medium heat. Grease with butter or non-stick spray.
Using a ¼ cup measuring cup, pour prepared pancake batter onto the heated, greased pan.
Cook until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes. Remove pancakes from pan and serve warm.
Remove the pancakes from the skillet once cooked and place them onto a baking sheet that has been fitted with a baking rack instead. Keep the pancakes warm in a 200-degree F oven as you prepare the rest of the batter.
Serve with additional chocolate chips, whipped cream, and/or maple syrup as desired.
Notes
Homemade Buttermilk: Pour 1 tablespoon vinegar (distilled or apple cider vinegar) into a measuring cup. Add in enough milk of any variety to equal 1 ¼ cup of liquid. Let the mixture sit for about 5 minutes before using it.Chocolate Chips: Use any variety of chocolate chips you like for this recipe. Butter: You can replace the butter with canola oil, melted coconut oil, or melted vegan butter if desired.Storing Leftovers: Store cooled leftover pancakes in the refrigerator for 3-4 days in an airtight container or bag. Alternatively, freeze leftover pancakes on a sheet pan until frozen solid. Once frozen, pop into a freezer-safe container and freeze for up to 3 months.