Step 1: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
Step 2: In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or whisk until just combined. A few lumps are okay; avoid over-mixing, as this can lead to tough pancakes.
Step 4: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a dab of butter.
Step 5: Using a squeeze bottle or a small spoon, drop small amounts of batter (about 1 teaspoon each) onto the hot skillet to form mini pancakes. Do not overcrowd the pan.
Step 6: Cook for 1-2 minutes per side, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1 minute until golden brown.
Step 7: Transfer cooked mini pancakes to a plate and cover lightly to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Step 8: Serve immediately with your favorite toppings like maple syrup, fresh berries, or chunky apple syrup.