In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
In a separate bowl, mix the milk and egg until fully blended.
Pour the milk mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Fold in the shredded cheddar cheese and chopped chives until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve warm with your favorite toppings, such as sour cream or additional chives.