Step 1: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. Make a well in the center.

Step 2: Combine Wet Ingredients
In a separate medium bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth and well combined.

Step 3: Combine Wet and Dry
Pour the wet ingredients into the well of the dry ingredients. Gently stir with a whisk or wooden spoon until just combined. The batter should be slightly lumpy – don’t overmix! A few small lumps are perfectly fine and will disappear during cooking. If adding mix-ins like chocolate chips or blueberries, gently fold them in now.

Step 4: Rest the Batter
Let the batter rest for 5 minutes while you heat your pan. This allows the flour to hydrate and the baking powder to activate, creating fluffier pancakes.

Step 5: Heat Your Pan
Heat a large non-stick skillet or griddle over medium heat (about 325-350°F if using an electric griddle). Lightly grease with butter or oil. Test the temperature by dropping a small amount of batter – it should sizzle gently.

Step 6: Cook the Mini Pancakes
Using a small ladle, measuring spoon (1-2 tablespoons), or squeeze bottle, drop small circles of batter onto the hot griddle, spacing them about 1 inch apart. Make them about 2 inches in diameter. You should be able to cook 8-10 at a time depending on pan size.

Step 7: Watch for Bubbles
Cook for 2-3 minutes until bubbles form on the surface and the edges look set and slightly dry. The bottom should be golden brown.

Step 8: Flip and Finish
Gently flip each mini pancake with a thin spatula. Cook for another 1-2 minutes until the second side is golden brown and the pancake is cooked through. Because they’re small, they cook quickly!

Step 9: Keep Warm and Serve
Transfer cooked mini pancakes to a plate and cover with foil to keep warm, or place in a 200°F oven on a baking sheet. Repeat with remaining batter, adding more butter or oil to the pan as needed. Serve warm with your favorite toppings!