1 ½ cups (190g) All-purpose flour

3 ½ teaspoons Baking powder

½ teaspoon Baking soda

¼ teaspoon Salt

2 tablespoons Sugar

1 Large egg

1 ¼ cups (300ml) Buttermilk

3 tablespoons Unsalted butter, melted

1 teaspoon Vanilla extract

Oil or butter, for griddle

1. Mix Dry: Whisk together flour, baking powder, baking soda, salt, and sugar.

2. Mix Wet: In a separate bowl, beat the egg, then whisk in buttermilk, melted butter, and vanilla.

3. Combine: Stir dry ingredients into wet until just combined (lumpy is fine). Let rest for 5 minutes.

4. Heat: Preheat griddle or skillet over medium-low heat and grease lightly.

5. Pour & Cook: Pour 1-2 tablespoons of batter per pancake (2-inch circles).

6. Flip: Cook until bubbles form and pop on the surface (1-2 minutes), flip, and cook until golden brown (1-2 minutes).

7. Stack & Serve: Build stacks by layering mini pancakes with desired toppings like syrup, fruit, or whipped cream.

Pro-Tips:

• Do not overmix the batter; small lumps ensure tender pancakes.

• Use a squeeze bottle for uniform, round mini pancakes.

• Cook on medium-low heat to ensure the center sets without burning the edges.

• Keep finished pancakes warm in a 200°F oven while cooking the rest of the batch.

Variations:

• Add zest for a citrus burst, or fold in blueberries or mini chocolate chips.

• For a protein boost, add a scoop of protein powder (adjust milk if needed).

• Make them savory by omitting sugar/vanilla and adding cheddar and chives.