Fluffy, golden pancakes filled with melty chocolate chips, perfect for a sweet breakfast or brunch treat.

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup mini chocolate chips

Additional butter or oil for cooking

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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing, leaving a few lumps in the batter.
Gently fold in the chocolate chips.
Heat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Serve the pancakes warm with maple syrup, extra chocolate chips, or any other toppings of choice.

For fluffier pancakes, avoid overmixing the batter.

You can use regular milk with a tablespoon of vinegar or lemon juice to replace buttermilk.

The pancakes can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months.