Mini Whole Wheat Chocolate Chip Pancakes


My kids love these pancakes and I have a feeling yours will too!

I love making a whole batch of mini pancakes on a lazy Sunday morning when we are not rushing trying to get out the door and the kids can help make breakfast. My little ones love to help in the kitchen, so this is one of the recipes in their repertoire and probably their favorite, since they always manage to sneak a few chocolate chips in the process.

Now that my girl is in kindergarten and my son is in pre-school I have to do drop offs. I would say mornings are a little bit more challenging than before. My kids are early risers, and I don’t know about your kids, but mine are hungry the moment they wake up! So having a batch of mini pancakes in the freezer saves me time and tears when breakfast is taking too long.

If you use semi-sweet chocolate chips, they will be sweet enough so we do not use maple syrup or honey. If your kids are used to having syrup with their pancakes, I suggest you add half of the chocolate chips the recipe calls for and make a sample, if you think it can use more sweetness, you can add more chips. My kiddos like dark chocolate, so this recipe has dark chocolate chips but you can substitute for semi-sweet.

I like to sneak in a little bit of flaxseed meal to add some omega-3 fat and fiber into my kids’ diet but this is optional.

After enjoying breakfast, I refrigerate some and I freeze the rest. The kids can enjoy them as an easy on-the go breakfast. They make a great school lunch too!

My kids like to eat mini pancakes so I use a small ice cream scoop to pour the batter onto the griddle. You can also use a spoon or measuring cup to pour the batter.

This recipe will make about 50 mini pancakes

Mini Whole Wheat Chocolate Chip Pancakes
Serves 17
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
160 calories
19 g
32 g
8 g
4 g
4 g
65 g
237 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 160
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg
Sodium 237mg
Total Carbohydrates 19g
Dietary Fiber 1g
Sugars 6g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 eggs
  2. 1 cup whole wheat flour
  3. 1 cup all purpose flour
  4. 1 Tbsp. flaxseed meal (optional)
  5. 2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 1 teaspoon salt
  8. 2 Tbsp. honey
  9. 2 cups 2% milk
  10. 4 Tbsp. melted butter or coconut oil
  11. 1/2 teaspoon vanilla extract
  12. 1/4 teaspoon cinnamon powder
  13. 1/2 cup dark chocolate chips
  14. oil or cooking spray (for cooking)
  1. In a large bowl beat the eggs.
  2. Add the milk, melted butter or coconut oil, vanilla and honey and mix well.
  3. Combine flour, flaxseed, baking powder, baking soda, salt, cinnamon and add to the mixture. Beat until smooth.
  4. Fold in the chocolate chips.
  5. Heat the griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray.
  6. Pour 1 tablespoon of batter onto the griddle (you can also use a mini ice cream scoop). Cook until the sides look cooked and the top starts to bubble. Flip the pancake with a spatula and cook until golden brown. If the pan is too hot, you may need to adjust the heat. Repeat until the batter is gone.
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Once the leftover pancakes are cool, you can refrigerate for 3 days. If you would like to freeze them for a future meal, you can layer them on a sheet pan lined with parchment paper and freeze them for an hour. Then place them in a freezer bag, label and date. You have breakfast ready! Just pop them in the microwave, cover them with a paper towel and reheat for 20-25 seconds in the microwave. You can keep in the freezer for up to three months.

You can also substitute chocolate chip pancakes for berries for healthier version.

I hope your kids enjoy them as much as mine do!




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