Heat a non-stick* griddle or skillet over medium heat.
In a mixing bowl, stir together the flour, baking soda and salt. Add the egg, buttermilk, and melted butter. Whisk until the batter is combined. Using a 1/3 cup measuring cup for consistently sized cakes, scoop batter into the preheated pan. Sprinkle a small handful of chocolate chips onto the pancake. Flip the pancake when the bottom is golden and bubbles form on top, about 2 minutes per side or until cooked through. If your cakes brown before being cooked through, turn your heat down a notch. Repeat with remaining pancakes. Serve the pancakes promptly while hot with butter and maple syrup.
*Note: I use a non-stick skillet for pancakes and I do not grease the pan with butter or oil, because I have found that I get prettier, more evenly-colored pancakes when I do not grease the pan. However, if you are using a griddle or skillet that is not non-stick, I recommend greasing the pan for easier flipping.