Prepare the dry ingredients:
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.

Mix the wet ingredients:
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth. Ensure butter is slightly cooled to avoid curdling.

Combine wet and dry ingredients:
Create a well in the dry ingredients, pour in the wet mixture, and gently fold until just combined. Small lumps are okay.

Add optional mix-ins:
Fold in chocolate chips, blueberries, or nuts if desired.

Heat the pan or muffin tin:

Skillet method: Preheat a non-stick skillet over medium-low heat and lightly grease.

Oven method: Preheat oven to 375°F (190°C) and lightly grease a mini muffin pan.

Cook the pancake bites:

Skillet: Spoon 2 tablespoons of batter per bite. Cook 2–3 minutes until bubbles form, flip, and cook 1–2 more minutes until golden.

Oven: Spoon batter ¾ full into muffin cups. Bake 12–15 minutes or until a toothpick comes out clean.

Serve:
Cool slightly, then serve warm with syrup, fruit, or chocolate drizzle.