Prepare the Buttermilk

In a small bowl, combine the milk and vinegar. Allow the mixture to rest for approximately 5 minutes to create a tangy buttermilk substitute.

Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Ensure the ingredients are evenly distributed.

Combine Wet Ingredients

Whisk the egg, melted butter, and vanilla extract into the prepared buttermilk until the mixture is smooth and cohesive. Gradually pour this wet mixture into the bowl of dry ingredients, stirring gently until just combined. Fold in the mini chocolate chips, being cautious not to overmix. Let the batter rest for 5 minutes; it will be thick.

Cook the Pancakes

Heat a large skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray. Pour approximately ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to set, about 2 to 4 minutes. Flip each pancake with a spatula and continue cooking until golden brown, an additional 2 to 3 minutes.

Serve and Enjoy

Repeat the process with the remaining batter. Serve the pancakes warm and immediately.