In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until blended.

In another bowl, combine buttermilk, large egg, melted butter, and vanilla extract. Pour wet ingredients into the dry mixture and stir gently.

Preheat a non-stick skillet over medium heat and lightly grease it.

Transfer pancake batter into a squeeze bottle or piping bag, and squeeze out dime-sized dots onto the skillet.

Cook for about 45-60 seconds until bubbles form, then flip and cook for another 30-40 seconds until golden.

Transfer cooked mini pancakes into a bowl and serve with toppings.