In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar and 1/2 teaspoon salt until evenly combined.

In a separate bowl, whisk the large egg with the whole milk, melted butter and vanilla extract until blended.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until the flour streaks disappear; the batter should be lumpy and not overmixed. If the batter seems very thick, stir in 1 tablespoon warm water at a time until it reaches a pourable but thick consistency.

Fold the semisweet chocolate chips into the batter so they are distributed evenly, then let the batter rest for 5–10 minutes while you preheat the griddle.

Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter or vegetable oil. When a few drops of water skitter across the surface, it’s ready.

Use a 1/3-cup measuring cup to pour batter onto the hot surface, leaving space between pancakes. Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, another 1–2 minutes. Transfer to a warm plate and keep covered while you finish the remaining batter.

While pancakes are cooking or after they’re done, make the chocolate sauce: place chopped dark chocolate and 1 tablespoon butter in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (tiny bubbles forming at the edge), then pour the hot cream over the chopped chocolate and butter. Let sit 1 minute, then whisk until smooth and glossy. If the sauce is too thick, whisk in up to 1 tablespoon warm water to loosen. Taste and add a pinch of salt if desired.

Make the whipped cream: chill a medium bowl and whisk (or use the bowl of a stand mixer) for best results. Pour in 3/4 cup heavy cream, add 2 tablespoons confectioners' sugar and 1/4 teaspoon vanilla extract and whip to soft peaks, about 2–3 minutes by hand or 1–2 minutes with a mixer. Taste and add a tiny pinch of salt or more sugar to balance sweetness if needed.

Stack pancakes two or three high on plates. Spoon warm chocolate sauce over the stack so it trickles down the sides. Add a generous dollop of whipped cream on top and scatter extra chocolate chips around and over the cream. If you like, finish with a drizzle of maple syrup. Serve immediately while the sauce is warm and the pancakes are tender.