2 cups flour

 3 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

 ½ teaspoon salt

2 ¼ cups milk

1/2 cup of yoghurt

teaspoon  maple syrup (I use local)

 4 Tablespoons unsalted butter melted and cooled

1 cup of chocolate chips

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined. In a separate bowl, whisk together milk ,, yoghurt and maple syrup
Take your melted butter and drizzle it into your wet ingredients   Pour wet ingredients into dry ingredients and use a spoon to stir until combined don’t over mix or your pancakes will be flat.  stir lightly
Spray a non-stick pan with cooking spray or lightly brush with canola oil and place on burner on medium-low heat. 
Let pan preheat before adding batter (about 5 minutes), and once pan is hot (I usually test this by splashing water on the pan) batter into pan
 Let the pancake to cook until edges are crisp and there are bubbles in batter .  Using a spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown. (It’s ok if they are brown from the chocolate chips)
Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.