Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 mini pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
