I’m excited to share this fun and delicious recipe for mini chocolate chip pancakes. These tiny bites are tender, buttery and filled with melty chocolate chips, making them perfect for breakfast, brunch or a little sweet treat any time of day.
Why You’ll Love This Recipe
I love how simple and satisfying these mini pancakes are. Their small size makes them easy to cook quickly, and every bite has just the right amount of chocolate. I also enjoy how versatile the batter is—great for customizing with extra flavors or toppings. They feel special without requiring much effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 egg
1 cup buttermilk
2 tablespoons shortening, melted
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3–1/2 cup chocolate chips (adjust to taste)
Directions
Whisk the egg and buttermilk together in a mixing bowl.
Stir in the melted shortening.
In a separate bowl, mix the flour, sugar, baking powder and baking soda.
Add the wet mixture to the dry ingredients and stir until just combined.
Fold in the chocolate chips.
Heat a lightly greased nonstick pan or griddle over medium heat.
Drop small spoonfuls of batter onto the pan to form mini pancakes.
Cook until bubbles form and the edges look set, then flip and cook until golden.
Continue until all batter is used.
Servings And Timing
This recipe makes about 12 mini pancakes.
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: about 20–25 minutes
Variations
Use mini white chocolate chips or a mix of chocolate types.
Add chopped nuts for extra texture.
Add a splash of vanilla extract or a pinch of cinnamon to the batter.
Replace chocolate chips with blueberries for a fruity version.
Use a gluten-free flour blend to make them gluten-free.
Storage/Reheating
I find these pancakes are best fresh, but leftovers store well:
Refrigerate in an airtight container for up to 2 days.
Reheat in the oven at 350°F (175°C) for 5–8 minutes or microwave for 10–15 seconds.
Freeze by placing cooled pancakes in a single layer, then storing in a freezer bag. Reheat from frozen in the oven or toaster oven.
FAQs
How many chocolate chips should I add?
I usually add 1/3 to 1/2 cup, depending on how chocolatey I want the pancakes.
Can I prepare the batter ahead of time?
I can chill the batter for up to an hour before cooking, but longer than that may reduce fluffiness.
Why are my pancakes turning out dense?
The batter may have been overmixed or the leavening may be old. A pan that’s too hot can also prevent even cooking.
How big should mini pancakes be?
I make them about 2–3 inches wide so they’re easy to flip and perfectly bite-sized.
Can I make these dairy-free?
Yes, I substitute non-dairy milk mixed with 1 tablespoon of vinegar or lemon juice for buttermilk, and use dairy-free chocolate chips and oil instead of shortening.
Conclusion
These mini chocolate chip pancakes are a delightful, quick treat that always brings a bit of joy to my table. They’re easy to make, fun to customize and perfect for sharing—or keeping all to myself. I hope you enjoy making them as much as I do.
Tiny, tender mini pancakes filled with melty chocolate chips—perfect for breakfast, brunch, or a sweet snack. Quick to make, fun to eat, and endlessly customizable.
Ingredients
1 egg
1 cup buttermilk
2 tablespoons shortening, melted
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3–1/2 cup chocolate chips (adjust to taste)
Instructions
In a mixing bowl, whisk together the egg and buttermilk.
Stir in melted shortening.
In a separate bowl, whisk together flour, sugar, baking powder, and baking soda.
Combine wet and dry ingredients, stirring until just mixed (do not overmix).
Fold in chocolate chips.
Heat a greased nonstick pan or griddle over medium heat.
Drop small spoonfuls of batter onto the pan to form 2–3 inch pancakes.
Cook until bubbles form and edges are set; flip and cook until golden brown.
Repeat with remaining batter.
Notes
Use white chocolate chips or a mix of chocolates for variety.
Try adding chopped nuts, vanilla extract, or cinnamon.
Substitute blueberries for a fruity twist.
Make them gluten-free with a suitable flour blend.
Store leftovers in the fridge or freezer and reheat as needed.
