Prepare the Batter:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder (if using).
2. Mix Wet Ingredients: In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
3. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
4. Add Cheese and Chives: Fold in the shredded cheese and chopped chives, ensuring they’re evenly distributed throughout the batter.

Cook the Pancakes:

5. Preheat the Pan: Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or butter.
6. Pour the Batter: Using a ¼-cup measuring cup, pour the batter onto the skillet to form pancakes. Cook in batches to avoid overcrowding.
7. Cook Until Golden: Cook each pancake for about 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for an additional 2 minutes, or until both sides are golden brown.
8. Keep Warm: Transfer cooked pancakes to a plate and cover with foil to keep warm while you cook the remaining batter.

Serve the Pancakes:

9. Garnish and Serve: Arrange the pancakes on a plate and top with sour cream or yogurt, extra cheese, and a sprinkle of fresh chives. Serve warm and enjoy!