Heat a griddle or non-stick skillet to medium-high.
In a large bowl, add all the dry ingredients and whisk to blend.
In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
Add the milk mixture to the dry mix and whisk until smooth. Last whisk in the melted butter.
Allow the pancake batter to rest for 3-5 minutes before cooking, to thicken. It should be so thick that it barely pours.
Once the griddle is hot, stir in the chocolate chips.
Make one pancake as a test-batch to ensure your heat in accurate. Use a 1/4-cup scoop to ladle the batter onto a buttered griddle. Spread into a circle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. If the pancake turns dark too quickly, lower the heat. Butter and repeat.