Let’s dive into making these adorable mini pancakes!

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Growing up, my abuela would always remind me that patience and precision are key when measuring ingredients.
2. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Stir until well mixed.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Use a small spoon or squeeze bottle to drop tiny circles of batter onto the skillet. Each pancake should be about the size of a quarter.
5. Cook until bubbles form on the surface, about 1-2 minutes, then flip and cook for another minute. Repeat with remaining batter.
6. Transfer the mini pancakes to a serving bowl and top with your favorite toppings. I love adding fresh strawberries and a drizzle of warm maple syrup, reminiscent of the vibrant flavors my family enjoyed at breakfast.