Instructions
Step 1: In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, beat the egg, then mix in the milk, 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: Pour 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 warm with fresh blueberries and a dollop of whipped cream or yogurt.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer bag for up to 2 months. Reheat in a toaster, microwave, or pan until warmed through.
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