01 - In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk the whole milk, egg, melted unsalted butter, and vanilla extract until thoroughly combined.
03 - Pour the wet mixture into the dry ingredients and gently stir just until incorporated; do not overmix, allowing a few lumps to remain.
04 - Transfer the batter into a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease the surface with butter.
06 - Pipe or drop small portions of batter, approximately 1/2-inch in diameter, onto the skillet, spacing them slightly apart.
07 - Cook for 1 to 2 minutes, until bubbles appear and edges are set; flip each with a spatula or chopstick and continue cooking for 1 minute until golden.
08 - Continue with remaining batter, greasing the pan as needed. Serve mini pancakes warm in a bowl, pour over milk for a cereal-style dish, or drizzle with syrup and top with fruit.