1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine sea salt until well combined and no streaks of leavening remain.

2. In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla extract until the mixture is smooth and fully blended.

3. Pour the wet ingredients into the dry ingredients and gently whisk or stir with a spatula just until the flour is incorporated. Stop mixing when you no longer see dry patches—some small lumps in the batter are perfectly fine.

4. Fold the mini semisweet chocolate chips into the batter with a spatula until they are evenly distributed. Let the batter rest for about 5 minutes while you preheat your skillet or griddle.

5. Heat a nonstick skillet or griddle over medium to medium-low heat and lightly grease it with butter or neutral oil. Once hot, ladle or pour about 1/4 cup of batter per pancake onto the surface, leaving space between each one.

6. Cook until small bubbles form across the surface and the edges look set and slightly matte, 2–3 minutes. Carefully flip each pancake and cook for another 1–2 minutes, or until the bottoms are golden and the centers are cooked through.

7. Transfer cooked pancakes to a plate or a warm oven while you repeat with the remaining batter, greasing the pan as needed to prevent sticking.

8. Serve the pancakes stacked high with extra chocolate chips sprinkled on top and a generous drizzle of warm maple syrup. Enjoy immediately while they’re hot and fluffy.