Preheat your oven to 425°F (220°C). Lightly grease a standard-sized sheet pan or line it with parchment paper for easier cleanup.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In another bowl, whisk the eggs until lightly beaten. Add in the milk, melted butter, and vanilla extract, and whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Do not overmix; a few lumps are fine.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Pour the pancake batter onto the prepared sheet pan, spreading it out evenly with a spatula. ( I used 9 x 13 pan)
Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the sheet pan from the oven and let it cool for a few minutes. Then, slice the sheet pan pancakes into squares or rectangles and serve warm with your favorite pancake toppings, such as maple syrup, whipped cream, or fresh berries.
