Preheat your griddle or large nonstick skillet over medium heat for 2–3 minutes until a drop of water sizzles on contact. The surface should feel hot but not smoking.

In a large mixing bowl, combine 1 cup buckwheat flour, 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk until no lumps remain and the mixture is uniform in color (brownish-tan from the cocoa and buckwheat). This takes about 1–2 minutes.

In a separate medium bowl, whisk together 1 3/4 cups buttermilk, 2 large eggs, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until fully combined and smooth, about 1 minute. The mixture should be liquid and light tan.

Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or whisk until just combined. Stop as soon as the dry ingredients are moistened. The batter should be slightly lumpy with some flour streaks visible. Do not overmix or the pancakes will be tough. This takes 30–45 seconds.

Carefully fold 1/2 cup chocolate chips into the batter with 5–10 gentle folds, distributing them evenly without crushing. Checkpoint: Your batter should be thick enough to hold its shape but pourable, with visible chocolate chip pieces throughout.

Lightly butter the hot griddle or skillet. Test the heat by sprinkling a few drops of water—they should sizzle and evaporate immediately.

Using a 1/4 cup measuring cup, pour batter onto the griddle, leaving 2 inches between pancakes. You should hear a gentle sizzle as the batter hits the hot surface.

Cook the first side for 2–3 minutes without moving the pancakes. Watch for bubbles to form across the top surface and the edges to look dry and set. This is your signal to flip. Checkpoint: The bottom should be golden brown and smell chocolatey and nutty when you peek underneath with a spatula.

Using a thin spatula, gently slide under each pancake and flip in one confident motion. Cook the second side for 1–2 minutes until golden brown and firm to a gentle touch. The bottom should not be as dark as the first side.

Transfer cooked pancakes to a warm plate and keep them warm while you cook the remaining batter, repeating steps 6–9.

Serve immediately while warm. The pancakes should be fluffy, with a tender interior and a light golden-brown exterior. Chocolate chips will be visible throughout and partially melted.

Cool any leftover pancakes completely on a wire rack before storing in an airtight container.