In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
Add egg, buttermilk, and vanilla to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is fine. Gently stir in chocolate chips.
Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat. If not non-stick, grease lightly with butter or cooking spray.
Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over. Cook the second side until lightly browned. Remove pancake from skillet and repeat with remaining batter.
Serve pancakes warm with your favorite maple syrup, whipped cream, or fruit compote.
Are your pancakes burning on the outside before they're done on the inside? Your burner is too hot. Turn the heat down slightly.
Leftover pancakes can be stored in a tightly sealed container in the refrigerator for 2-3 days, or in the freezer for 1-2 months.
Buttermilk substitute - add 1 tablespoon of white vinegar, apple cider vinegar, or lemon juice to your liquid measuring cup. Then, fill to the 1-cup line with milk. Allow to set for 5 minutes, then add as instructed above.