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Mini Chip Buttermilk Pancakes

These chocolate flecked pancakes need no syrup. We most often make them mini (aka: cereal pancakes) as they are easy to eat like popcorn. Personally I do like them with a dusting of cinnamon.


1 1/2 cups All-Purpose Flour

3 Tablespoons Sugar

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

3/4 teaspoon Kosher Sea Salt

1 1/4 cups Buttermilk

2 large Eggs

3 Tablespoons melted Butter (unsalted or salted)

1 10 oz bag Mini Chocolate Chips or 1 1/2 cups



  • Mix dry ingredients in a medium bowl until well blended. Whisk buttermilk and eggs in measuring glass or small bowl until frothy then whisk into the dry ingredients. Add melted butter to the batter and whisk until smooth.

  • Stir in mini chocolate chips.

  • Brush a light coating of oil on the bottom of a heavy griddle or pan over medium heat. Working in batches, pour or spoon batter into hot pan to form pancakes to the desired size*. Cook until bottoms are golden and batter edges bubble. Turn pancakes and cook until pancaked is puffed and golden on the second side.

  • Serve immediately or transfer to a warm oven to hold temperature.

  • Lightly re-oil griddle and repeat as above.

*Makes approximately 16 - 3" pancakes (makes many more if making mini-pancakes as pictured below)

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