In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if there are a few lumps—don’t overmix!

Fold in the chocolate chips, being careful not to overwork the batter.

Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.

Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

Serve warm with your favorite toppings, like maple syrup, whipped cream, or extra chocolate chips.