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In a large bowl, whisk together 1½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt until evenly combined.
In a medium bowl, whisk 1 large egg, 1¼ cups milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, leaving a few small lumps.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or vegetable oil.
Pour 1–2 tablespoons of batter per mini pancake onto the skillet and cook for 1–2 minutes, until bubbles form on the surface and edges look set.
Flip each pancake and cook for another 1–2 minutes, until golden brown and cooked through.
Transfer cooked pancakes to a plate and keep warm in a 200°F oven if making a large batch.
Serve warm with maple syrup, fresh berries, or whipped cream.