Place medium sized non-stick skillet over medium heat.
Pour buttermilk, sugar, egg, oil, vanilla into large mixing bowl, stirring to combine. Add flour, baking soda, and salt, stirring to combine. Stir in chocolate chips and toffee chips. Spoon about 1/4 cup batter into hot skillet, using a spoon to form into a round pancake shape. Cook until browned then flip to brown other side, usually 30-60 seconds per side. Remove and stack onto plate. Continue cooking all pancake batter, makes about 6 pancakes.
Brush tops of cooked pancakes with melted butter. Place sugar and cinnamon into a shallow bowl, stirring to combine. Dip buttered pancakes tops into cinnamon sugar then onto a serving plate.
To prepare icing, place powdered sugar into a medium mixing bowl. Whisk in heavy cream until smooth and thin enough to drizzle. Drizzle icing over pancakes before serving or top with regular pancake syrup.