Instructions
Step 1 In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2 In another bowl, mix the milk, egg, vanilla extract, and melted butter.
Step 3 Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4 Heat a non-stick pan over medium heat and lightly grease with butter or oil.
Step 5 Spoon small amounts of batter onto the pan to form mini pancakes.
Step 6 Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 7 Remove from the pan and repeat with the remaining batter.
Step 8 Serve the mini pancakes in a bowl with fresh blueberries.
Step 9 Drizzle generously with caramel sauce before serving.
Storage and Reheating Tips
Store leftover pancake bites in an airtight container in the refrigerator for up to 3 days.
Reheat in a microwave for 20–30 seconds or warm in a pan over low heat.
You can also freeze them for up to 1 month and reheat directly from frozen.
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