Preheat a griddle to medium (medium-high if your griddle is fickle like mine) heat.

In a large bowl, whisk together the flour, sugar, baking soda, powder, and salt. 

Add the eggs, sour cream and milk and stir until just combined. You can fold in the chips now if you like, or you can do it my way and add them to each pancake as you pour them onto the griddle.

Melt butter over the skillet and pour 1/4 to 1/3 of batter onto the skillet and repeat until you can't fit any more (I get 4 on my griddle). 

Cook until small bubbles form and pop around the e edges of the pancake, until golden brown on the bottom. 

Using mad spatula skills, flip the pancakes and cook until golden brown on the bottoms, 3 - 5 minutes longer.

Serve with tons of syrup and butter!