These delightful Yogurt Chocolate Chip Mini Pancakes combine the tangy richness of yogurt with sweet chocolate chips, creating perfectly golden, fluffy pancakes with delicious pockets of melted chocolate in every bite. Smaller than traditional pancakes but thicker than crepes, these bite-sized treats offer the perfect texture balance with a light, tender interior and a beautifully caramelized exterior. Whether served for breakfast, brunch, or dessert, these versatile mini pancakes are quick to prepare, visually appealing, and absolutely irresistible for chocolate lovers of all ages.

Why You’ll Love This Recipe

Perfect texture: The yogurt creates exceptionally tender, moist pancakes
Bite-sized convenience: Easy to serve and portion-controlled
Kid-friendly: The mini size and chocolate chips are a hit with children
Make-ahead friendly: Can be prepared in advance and reheated
Versatile serving options: Works as breakfast, snack, or dessert
Simple ingredients: Uses pantry staples you likely already have on hand

Ingredients

For the Pancake Batter

All-purpose flour – Creates the structure while keeping the pancakes light
Sugar – Adds sweetness and helps with caramelization
Baking powder – Provides lift and fluffiness
Salt – Balances the sweetness and enhances overall flavor
Plain yogurt – Adds tanginess and creates a tender texture
Milk – Adjusts the consistency for the perfect batter thickness
Eggs – Bind the ingredients and add richness
Vanilla extract – Complements the chocolate with warm aromatic notes
Butter – Adds richness and helps prevent sticking
Mini chocolate chips – Distribute evenly throughout the pancakes for chocolate in every bite

For Serving (Optional)

Maple syrup – The classic pancake accompaniment
Fresh berries – Adds freshness and color contrast
Powdered sugar – Creates a beautiful finishing touch
Whipped cream – For an indulgent dessert-like presentation
Yogurt – For a tangy, protein-rich topping

Step-by-Step Instructions

Preparing the Batter

In a large mixing bowl, combine 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisk these dry ingredients together thoroughly to ensure even distribution of the leavening agent and salt. This proper mixing prevents pockets of baking powder that could create bitter spots in your pancakes.

In a separate medium bowl, whisk together 1 cup of plain yogurt (whole milk yogurt provides the best texture, but low-fat works as well), ¾ cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract until smooth and well combined. The yogurt may appear slightly lumpy at first, but continued whisking will create a homogeneous mixture.

Make a well in the center of the dry ingredients and pour in the yogurt mixture. Using a wooden spoon or rubber spatula, gently fold the ingredients together with a light hand, mixing just until combined. Some small lumps are perfectly fine – overmixing develops gluten in the flour, resulting in tough pancakes. The batter should be thick but pourable, similar to honey or thick cream in consistency.

Add 2 tablespoons of melted butter (slightly cooled so it doesn’t cook the eggs) to the batter and fold gently to incorporate. The butter adds richness and helps create that beautiful golden exterior during cooking.

Finally, fold in ¾ cup of mini chocolate chips, distributing them evenly throughout the batter. Mini chips work better than standard chips as they distribute more evenly and don’t weigh down the small pancakes. Reserve a small handful of chips for sprinkling on top of the pancakes while cooking, if desired.

Allow the batter to rest for 5-10 minutes. This resting period gives the flour time to hydrate and the baking powder time to activate, resulting in fluffier pancakes with better texture. During this time, you can prepare your cooking surface and any desired toppings.

Cooking the Mini Pancakes

Heat a non-stick skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface – they should sizzle and dance before evaporating. If they disappear immediately, your pan is too hot; if they just sit there, it’s not hot enough.

Lightly brush the cooking surface with butter or a neutral oil to prevent sticking, even if using a non-stick pan. This also contributes to the beautiful golden exterior.

Using a tablespoon or small cookie scoop (about 1½ tablespoon capacity), portion the batter onto the heated surface, creating rounds approximately 2-3 inches in diameter. The small size is what makes these special – they cook quickly and evenly while remaining thick and fluffy.

Cook the pancakes until bubbles form on the surface and the edges appear set, which should take about 1-2 minutes. When the bubbles begin to pop and create small holes that remain open, it’s time to flip. If you’re adding additional chocolate chips for presentation, sprinkle a few on top of each pancake just before flipping.

Carefully flip each pancake using a thin spatula and cook for an additional 1-2 minutes until the second side is golden brown and the pancake is cooked through. The center should spring back when lightly pressed, indicating it’s fully cooked.

Transfer the cooked pancakes to a wire rack set over a baking sheet rather than stacking them on a plate. This prevents them from becoming soggy from trapped steam. If making a large batch, you can keep them warm in a 200°F (95°C) oven while you finish cooking.

Continue with the remaining batter, adjusting the heat as necessary and adding more butter to the pan between batches as needed. You should get approximately 24-30 mini pancakes from this recipe, depending on the exact size you make them.

Serving Suggestions

For a traditional breakfast presentation, stack 4-5 mini pancakes on each plate, dust lightly with powdered sugar, and serve with warm maple syrup on the side. The small size creates perfect stacks that look impressive and allow the syrup to penetrate between the layers.

For a more dessert-like approach, arrange the mini pancakes on a platter, top with a dollop of whipped cream, and scatter fresh berries around for color and freshness. A light drizzle of chocolate sauce takes them over the top for special occasions.

These mini pancakes also make excellent carriers for creative toppings. Try a spread of hazelnut chocolate spread, a spoonful of fruit compote, or even a scoop of ice cream for an extraordinary dessert.

For a brunch buffet, serve them arranged on a platter with various toppings available for guests to customize their own portions. Their small size makes them perfect finger food that can be eaten without cutting.

Pro Tips

Use room temperature ingredients for the most even mixing
Don’t overmix the batter – small lumps are perfectly fine
Let the batter rest for at least 5 minutes before cooking
Keep the pancakes small for the best texture and easiest flipping
Cook on medium heat for even cooking without burning
Use a cookie scoop for perfectly uniform size pancakes
Add a few extra chocolate chips on top of each pancake before flipping for visual appeal
For the tangiest flavor, use Greek yogurt in the batter

Variations and Creative Ideas

This versatile recipe can be adapted in numerous ways:

Blueberry White Chocolate Version

Replace the regular chocolate chips with white chocolate chips and add 1 cup of fresh blueberries to the batter. The combination of sweet white chocolate with juicy bursts of blueberry creates a wonderful flavor contrast. Add a teaspoon of lemon zest to the batter for brightness that complements both the blueberries and white chocolate beautifully.

This variation makes a stunning presentation with the purple-blue berries providing gorgeous color against the golden pancakes and creamy white chocolate. Serve with a side of blueberry compote for an extra special touch. The fruity element makes these feel lighter and more appropriate for morning enjoyment.

Banana Cinnamon Chip Adaptation

Mash one ripe banana and fold it into the batter, replacing the regular chocolate chips with cinnamon chips (or regular chocolate chips mixed with ½ teaspoon of ground cinnamon). Add ¼ teaspoon of nutmeg to the dry ingredients for a warm, spiced flavor profile that works beautifully with the natural sweetness of banana.

This cozy variation has wonderful autumnal vibes that make it perfect for chilly mornings. The banana adds moisture and natural sweetness while the cinnamon provides aromatic warmth. Consider topping these with a light cream cheese glaze for an indulgent breakfast-meets-dessert experience.

Savory Herb and Cheese Option

For a completely different twist, omit the sugar and chocolate chips and instead add ¼ cup of finely chopped fresh herbs (such as chives, parsley, and dill), ½ cup of shredded cheddar or Gruyère cheese, and a pinch of garlic powder. These savory mini pancakes make excellent appetizers or accompaniments to soups and salads.

This unexpected savory variation transforms the concept entirely, creating sophisticated bite-sized morsels that are perfect for parties or as an elevated side dish. Serve with a dollop of crème fraîche or sour cream and a sprinkling of additional fresh herbs for an elegant presentation.

Gluten-Free Alternative

Create a gluten-free version by substituting the all-purpose flour with a high-quality gluten-free flour blend (preferably one that contains xanthan gum). Add an additional egg to help with binding and structure, and consider adding ¼ teaspoon of xanthan gum if your flour blend doesn’t include it.

This thoughtful adaptation ensures everyone can enjoy these delightful mini pancakes regardless of dietary restrictions. The texture may be slightly different, but the flavor remains excellent. Let the batter rest for an additional 5-10 minutes to allow the gluten-free flours to fully hydrate.

Serving Suggestions

These versatile mini pancakes can be enjoyed in numerous ways:

For Breakfast: Serve warm with a side of fresh fruit and a dollop of yogurt for a balanced morning meal. The protein from the yogurt (both in the pancakes and as a topping) provides staying power while the small size means you won’t feel weighed down.

As Dessert: Transform these into an elegant dessert by sandwiching a small scoop of ice cream between two pancakes to create mini ice cream sandwiches. Dust with powdered sugar and add a drizzle of caramel or chocolate sauce for an impressive presentation that takes minimal effort.

For Brunch Gatherings: Create a mini pancake bar with various toppings such as fruit compotes, nut butters, different syrups, and whipped creams. The small size allows guests to try multiple flavor combinations without feeling overwhelmed.

As an Afternoon Snack: Pack a few in lunchboxes or serve as an after-school treat with a glass of milk. Their portable size and not-too-sweet nature make them a practical yet special snack option that’s far superior to packaged alternatives.

For Special Diets: These can be adapted for various dietary needs by using plant-based yogurt, egg substitutes, and appropriate flour blends, making them versatile for serving to groups with diverse dietary requirements.

Storage and Reheating Advice

These mini pancakes keep remarkably well and can be prepared in advance:

Refrigeration: Store cooled pancakes in an airtight container with parchment paper between layers to prevent sticking. They will keep in the refrigerator for up to 3 days. For best results, allow them to come to room temperature before reheating.

Freezing: These pancakes freeze exceptionally well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container with parchment paper between layers. They will keep for up to 2 months in the freezer.

Reheating: To reheat refrigerated pancakes, warm them in a toaster oven for 1-2 minutes or in a skillet over low heat for about 30 seconds per side. For frozen pancakes, either thaw overnight in the refrigerator before reheating, or reheat directly from frozen in a 350°F (175°C) oven for about 5-7 minutes.

For Meal Prep: Make a double batch on the weekend and freeze in portions for quick breakfasts throughout the week. Simply pop them in the toaster straight from the freezer for a homemade breakfast in minutes.

Creative Leftovers: Transform leftover pancakes into a bread pudding by cutting them into quarters, soaking in a custard mixture, and baking until set. This creates an entirely new dessert from what might otherwise be discarded.

Frequently Asked Questions

Can I use flavored yogurt instead of plain? Yes, vanilla or honey flavored yogurt works beautifully in this recipe. If using flavored yogurt, reduce the sugar in the recipe by 1 tablespoon and be aware that it may alter the final flavor profile slightly. Avoid strongly flavored yogurts like strawberry or lemon, as they might clash with the chocolate chips.

Why are my pancakes not as fluffy as expected? The most common culprits are overmixing the batter (which develops gluten and creates tough pancakes) or old baking powder that has lost its potency. Check that your baking powder is fresh—it should bubble vigorously when you add a small amount to hot water. Also ensure you’re cooking at the right temperature; too hot and they’ll brown before they rise, too cool and they’ll become dense.

Can I make the batter ahead of time? You can prepare the batter up to 1 hour ahead and leave it at room temperature. For longer storage, cover and refrigerate for up to 12 hours, but be aware that the pancakes might not be quite as fluffy. The baking powder reacts when it gets wet, so some of the leavening power will be lost during storage. Adding an extra ¼ teaspoon of baking powder to refrigerated batter can help compensate.

What’s the best type of chocolate chips to use? Mini semi-sweet chocolate chips distribute most evenly throughout these small pancakes, but you can use regular chocolate chips (roughly chopped), dark chocolate chunks, or even white chocolate chips based on your preference. For a more sophisticated flavor, consider using a high-quality chocolate bar chopped into small pieces instead of commercial chips.

How do I prevent the chocolate from burning? If you find the chocolate chips on the surface are burning, your heat may be too high. Cook the pancakes over medium or medium-low heat for more even cooking. Also, adding some of the chocolate chips to the tops of the pancakes after the batter is already on the griddle (rather than mixing all of them into the batter) gives you more control over their placement and can prevent burning.