In a freezer bag with a rolling pin or in your food processor, turn your graham crackers into crumbs.
In a large bowl, thoroughly combine flour, graham cracker crumbs, baking powder, brown sugar, and salt.
In a separate bowl, mix together eggs, buttermilk, and milk. Slowly pour in melted butter and stir to combine. Add vanilla and give those ingredients one final stir to mix well.
Add your wet ingredients to your dry ingredients and stir just until combined. Add chocolate chips and stir. Do not over mix. Remember, pancake batter is supposed to be lumpy.
Heat your griddle over medium low heat. Grease with butter. Pour enough batter to make 5 inch pancakes (you'll get about 10 this way). Sprinkle with mini chocolate chips. Cook until there are bubbles across the entire pancake and flip. Only flip once and never ever smash your pancake. Once the other side has set, remove from pan and transfer to plate.