These mini chocolate chip pancakes are a delightful treat perfect for breakfast or brunch. They are fluffy, sweet, and packed with delicious mini chocolate chips that melt in your mouth. Whether you're making them for kids or adults, these pancakes are sure to be a hit and bring a smile to everyone's face.
Most of the ingredients for this recipe are common pantry staples, but you might need to check if you have mini chocolate chips on hand. These tiny morsels of chocolate are essential for the recipe, adding bursts of sweetness to each bite. If you don't have them, you can find them in the baking aisle of your local supermarket.

Ingredients For Mini Chocolate Chip Pancakes Recipe
Flour: The base of the pancake batter, providing structure and texture.
Sugar: Adds sweetness to the pancakes.
Baking powder: Helps the pancakes rise and become fluffy.
Salt: Enhances the flavor of the pancakes.
Milk: Provides moisture and helps create a smooth batter.
Egg: Binds the ingredients together and adds richness.
Butter: Adds flavor and helps keep the pancakes moist.
Mini chocolate chips: The star ingredient, adding bursts of chocolatey goodness to each pancake.
Technique Tip for Making Pancakes
To achieve perfectly fluffy mini chocolate chip pancakes, ensure that you do not overmix the batter. Overmixing can lead to tough pancakes. Stir the wet and dry ingredients together until just combined, even if there are a few lumps remaining. This will help maintain the airiness and light texture of the pancakes.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.
all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to maintain a similar texture.
sugar - Substitute with honey: Honey adds natural sweetness and moisture, though you may need to reduce the milk slightly.
sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but adjust the liquid content accordingly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect.
baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and salt as it already contains both.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier.
egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute.
egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce as a binding agent and to add moisture.
melted butter - Substitute with coconut oil: Coconut oil provides a similar texture and a slight coconut flavor.
melted butter - Substitute with vegetable oil: Vegetable oil can be used for a neutral flavor and similar texture.
mini chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative with a different but pleasant flavor.
mini chocolate chips - Substitute with dried fruit: Dried fruit like raisins or cranberries can add sweetness and texture.
Alternative Recipes Similar to This One
How to Store or Freeze Your Pancakes
- Allow the mini chocolate chip pancakes to cool completely on a wire rack. This prevents condensation and sogginess when stored.
- Place a sheet of parchment paper between each pancake to avoid sticking. Stack them neatly in an airtight container.
- Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
- To freeze, lay the pancakes in a single layer on a baking sheet and place in the freezer for about an hour. This flash-freezing method ensures they don't stick together.
- Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date and store for up to 2 months.
- Reheat refrigerated pancakes in a microwave for 20-30 seconds or in a toaster oven until warm. For frozen pancakes, microwave for 1-2 minutes or reheat in a 350°F oven for 10 minutes.
- For an extra touch, serve with a drizzle of maple syrup or a dollop of whipped cream. Enjoy your delicious mini chocolate chip pancakes anytime!
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the mini chocolate chip pancakes on a baking sheet in a single layer.
- Cover them with aluminum foil to prevent drying out.
- Heat for about 10 minutes or until they are warmed through.
Microwave Method:
- Place a few pancakes on a microwave-safe plate.
- Cover them with a damp paper towel to keep them moist.
- Microwave on medium power for 20-30 seconds, checking to ensure they are heated evenly.
Stovetop Method:
- Heat a non-stick skillet over low to medium heat.
- Add a small amount of butter or oil to the pan.
- Place the pancakes in the skillet and cover with a lid.
- Heat for 1-2 minutes on each side, or until they are warmed through.
Toaster Method:
- Place the mini pancakes in the toaster slots.
- Toast on a low setting to avoid burning.
- Check frequently to ensure they are heated to your liking.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Place the pancakes in the air fryer basket in a single layer.
- Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.
Essential Tools for This Recipe
Mixing bowl: Use this to combine your dry ingredients like flour, sugar, baking powder, and salt.
Mixing bowl: Use another one to mix your wet ingredients such as milk, egg, and melted butter.
Whisk: This is essential for thoroughly blending your dry ingredients and also for mixing your wet ingredients.
Spatula: Use this to fold in the mini chocolate chips gently into the batter.
Non-stick pan: This is crucial for cooking the mini pancakes without them sticking to the surface.
Measuring cups: These are necessary for accurately measuring your flour, sugar, milk, and mini chocolate chips.
Measuring spoons: Use these for precise measurements of baking powder, salt, and melted butter.
Ladle or small scoop: This helps in pouring small amounts of batter onto the pan to form mini pancakes.
Spatula or pancake turner: Use this to flip the pancakes once bubbles form on the surface.
How to Save Time on Making Pancakes
Prepare ingredients in advance: Measure and mix the dry ingredients and wet ingredients separately the night before.
Use a squeeze bottle: Pour the pancake batter into a squeeze bottle for easy and quick dispensing.
Preheat the pan: Ensure the non-stick pan is hot before adding the batter to speed up cooking time.
Batch cooking: Cook multiple mini pancakes at once to save time.
Keep warm: Place cooked pancakes in a warm oven while finishing the rest to keep them hot and ready to serve.

Mini Chocolate Chip Pancakes
Ingredients
Pancake Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cup Milk
- 1 Egg
- 2 tablespoon Melted butter
- ½ cup Mini chocolate chips
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the mini chocolate chips.
- Heat a non-stick pan over medium heat and pour small amounts of batter to form mini pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Nutritional Value
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