1. Gather all ingredients and measure them accordingly.
2. Sift the all-purpose flour, baking powder, granulated sugar, and salt in a large mixing bowl to eliminate lumps and ensure an even mixture.
3. In a separate medium-sized mixing bowl, combine milk, eggs, melted butter, and vanilla extract. Whisk until the mixture becomes smooth.
4. Slowly pour the wet ingredients into the bowl with dry ingredients. Stir gently until the batter is just combined. Do not overmix; it’s okay if the batter has a few lumps.
5. Fold in the chocolate chips carefully, ensuring an even distribution within the batter.
6. Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of butter or oil to prevent sticking.
7. Using a 1/4 cup measure or similar scoop, pour dollops of batter onto the preheated skillet, spreading slightly to form round pancakes.
8. Cook until small bubbles appear on the surface of each pancake, then flip them gently using a spatula. Cook the other side until golden brown and cooked through.
9. Repeat the process with the remaining batter, greasing the skillet as needed between batches for best results.
10. Remove the pancakes from the skillet and serve warm. Pair them with your favorite toppings such as syrup, fresh fruits, or whipped cream for added flavor.
11. For leftovers, allow the pancakes to cool to room temperature before storing them properly. Refrigerate in an airtight container or freeze for long-term storage, separating layers with parchment paper.
12. To reheat, use a toaster, microwave, or bake frozen pancakes at 350°F for 3-5 minutes. Enjoy warm pancakes anytime!