In a mixing bowl, whisk together the milk, large egg, melted unsalted butter, and pure vanilla extract until everything is well combined and smooth.
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and baking powder.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Fold in the mini chocolate chips.
Preheat a non-stick skillet or griddle over medium heat. Optionally, add oil or butter to the pan.
Using a ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook for an additional 2 minutes.
Transfer the pancakes to a plate and keep warm while cooking the remaining batter. Serve with toppings of choice.
