In a large mixing bowl, add flour, baking powder, garlic powder, onion powder and salt and whisk to combine. In a separate bowl, whisk together eggs, buttermilk and melted butter. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix until combined. To the batter, add Black Diamond old cheddar shredded cheddar, grated apple and chives and mix to combine.
Heat a tablespoon of oil in a large skillet over medium heat. When the oil has started to shimmer, ladle about two tablespoons worth of batter into the skillet for each mini pancake. Let the mini pancakes brown on one side and flip when bubbles form around the edge. Flip and cook for an additional two minutes. Add a bit more oil to the pan for each batch. Continue until all the batter is used.
Serve with sour cream, bacon bits and chives and enjoy!