In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Set aside.
In a separate medium bowl, whisk together the wet ingredients: egg, milk, melted butter, and vanilla extract. Make sure the melted butter has cooled slightly to avoid scrambling the egg.
Gradually pour the wet ingredients into the dry ingredients. Gently stir with a whisk or wooden spoon until just combined. Be careful not to overmix; some lumps are perfectly fine and help ensure fluffy pancakes.
Fold in the chocolate chips using a spatula, distributing them evenly throughout the batter.
2. Heat the Griddle or Skillet:
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking. Wipe away excess grease with a paper towel for a thin, even coating.
To test the heat, sprinkle a few drops of water onto the skillet. If they sizzle and evaporate, the skillet is ready.
3. Cook the Pancakes:
Use a 1/4-cup measuring cup or ladle to pour the batter onto the skillet. Space the pancakes a few inches apart to give them room to spread.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake with a spatula and cook for another 1-2 minutes, or until golden brown on the other side.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while cooking the remaining batter.
4. Serve:
Stack the pancakes on a plate and serve immediately. Drizzle with maple syrup, top with extra chocolate chips, or add your favorite toppings.
