Combine the flour, sugar, baking powder, and salt in a medium or large bowl.

Combine the buttermilk, melted (and cooled) butter, vanilla extract, and 1 egg together in a separate bowl. Whisk to combine everything together.

Add the dry ingredients to the bowl with the wet ingredients. Mix by hand until just incorporated so you don’t have any dry spots left, but make sure not to over mix. Allow batter to sit for 10 minutes before cooking (if possible).

Heat a large non-stick griddle or skillet over medium-low heat. Melt a little butter on your chosen pan to keep it from sticking.

Once the pan is hot, pour one tablespoon of the mini pancake batter onto the pan. Repeat, spacing the pancakes out enough so that when they cook they don’t run into each other.

Cook for 2-3 minutes or just until the tops begin to bubble. Use a spatula to carefully flip each of the pancakes over and cook on the other side for about one minute, until the bottom just begins to brown.

Remove from the hot pan and place on a plate until you’re ready to serve. Serve with your favorite pancake toppings while warm.