In a large mixing bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt).
In a measuring cup, combine half and half and apple cider vinegar. Stir few times and let sit 2 to 3 minutes. It should thicken up and half and half should sour.
Add egg, oil and vanilla to medium bowl or large measuring cup. Whisk until smooth. Add half and half and vinegar mixture. Whisk to combine. Add the wet ingredients and chocolate chips to dry ingredients and stir to combine. Do not overmix. The batter should be slightly lumpy. After few minutes (while the griddle pan heats up), the batter will thicken and have bubbles.
Using an ice cream scoop, scoop the batter (1 scoop per pancake) and fry on one side until bubbles form holes around the edges and towards the center. Flip pancakes and fry on the other side for 10 to 15 seconds. I always melt 1 tablespoon of butter on the griddle while it heats up.
Serve warm with a slice of butter and drizzle of maple syrup.
Notes
Half and half is often found next to coffee creamer in the dairy section of a grocery store. It's a combination of light cream and whole milk. You can substitute whole milk but from my experience it will not make as fluffy pancakes.
Half and half mixed with apple cider vinegar makes the best homemade buttermilk and that's what I use. For this recipe you can also use store-bought buttermilk in place of the half and half and vinegar mixture.