- Stir the flour with the sugar, baking powder, baking soda and salt; set aside. Whisk the eggs with the yogurt, buttermilk, melted butter and vanilla until smooth. Stir the wet ingredients into the dry ingredients until just combined (batter will be lumpy). Stir in the chocolate chips.
- Preheat a large, nonstick skillet or griddle over medium low heat. Brush skillet with some of the oil. In batches, pour about 1/3 cup (75 mL) batter per pancake into skillet, leaving space between each pancake.
- Cook for 2 minutes or until bubbles form on the surface. Flip and cook for 1 minute or until golden brown. Wipe skillet between batches. (Hold prepared pancakes in a warm oven until ready to serve.)
For a decadent breakfast, serve with additional yogurt and warm caramel sauce.