In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt until well blended. Set aside while you prepare the wet ingredients.

In a separate bowl, crack 2 eggs and whisk with 1 ½ cups of whole milk and 2 tablespoons of canola oil until combined. Pour this mixture into the dry ingredients, mixing gently.

Fold in 1 cup of miniature chocolate chips using a spatula. Heat griddle over medium heat, lightly greasing it with oil or butter.

Pour ¼ cup of batter onto the hot griddle for each pancake. Cook undisturbed for about 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.

In a microwave-safe bowl, combine ¼ cup of honey, 2 tablespoons of butter, and ½ teaspoon of ground cinnamon. Microwave on high for about 30 seconds, then stir until melted.

Serve pancakes warm, stacked high and drizzled with warm cinnamon honey syrup. Optionally add fresh berries or whipped cream on top.