In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Create a well in the center of your dry mix and pour in the milk, melted butter, vanilla extract, and egg. Gently stir until a smooth batter forms.

Allow the batter to rest for about 5 minutes. Preheat a greased nonstick pan over medium-high heat.

Pour the batter into a squeezable bottle or ziplock bag with a corner snipped off. Squeeze small dots of batter onto the hot pan.

Watch for bubbles forming on the top of each mini pancake then flip and cook for another 1-2 minutes until golden brown.

Transfer to a warm plate and serve with your favorite toppings.