Combine all ingredients in a bowl mixing well and folding in the cranberries and chocolate chips. Let batter sit for about 30 minutes for fluffier pancakes.

While the batter is sitting about 10 minutes before you are ready to cook begin to heat the griddle or skillet to medium heat and spray with non-stick cooking spray.

Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes. It should release fairly easily from the griddle and you can be sure that the bottom is browned.

Continue until all pancake batter is used.

Serve topped with powdered sugar and syrup.