In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, oil, egg, and vanilla and mix until just combined. Don’t worry if it looks a little lumpy after whisking. Gently fold in the chocolate chips.
Set the batter aside for 10 minutes.
While the batter is resting, heat a large frying pan over medium heat. Make sure the pan is hot before starting to cook the pancakes.
Lightly grease the bottom of the pan with butter or oil. Add scant ¼ cups of batter to the hot pan for each pancake. Cook for about 30 seconds, or until bubbles start to appear on the top surface.
When the top of the pancake is bubbly and steaming, flip it over, and cook the other side about another 30 seconds, or until cooked through.
Repeat until all of the batter has been used. You can keep the pancakes covered in a warm oven before serving if you want. Serve hot with any desired toppings.