In a small bowl, combine the granulated sugar and ground cinnamon. Set it aside.

In a small saucepan over medium heat, gently heat the heavy cream until it just begins to simmer.

Remove the saucepan from heat and stir in the chocolate chips until melted and smooth.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.

In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk thoroughly.

Pour the wet ingredients into the dry ones, stirring gently until just combined.

Preheat a non-stick skillet over medium heat and lightly grease it.

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges look set, approximately 2–3 minutes.

Flip and cook for another 1–2 minutes until golden brown.

While pancakes are still warm, toss them in the cinnamon sugar mixture.

Stack the pancakes and drizzle with the warm chocolate sauce.

Serve immediately and enjoy.