In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate small bowl, beat the egg.

Add the milk, melted butter, and vanilla extract to the egg and whisk until well combined.

Pour the wet ingredients into the bowl with the dry ingredients.

Stir gently until just combined; the batter should still be a little lumpy.

Preheat a nonstick skillet or griddle over medium-low heat.

Lightly grease the surface with nonstick spray or a small amount of oil.

Scoop about 1 teaspoon of batter onto the skillet for each mini pancake.

Cook for 1 to 2 minutes, until bubbles form and the edges look set.

Flip and cook the other side for another 1 to 2 minutes, until golden brown.

Transfer cooked pancakes to a plate and let them cool before skewering.

Repeat with remaining batter, greasing the pan as needed.