In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.

1. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
2. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil. Using a tablespoon or small cookie scoop, drop small amounts of batter onto the hot surface. Cook for about 1-2 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
3. Remove the mini pancakes from the pan and serve immediately with your favorite toppings such as syrup, fruit, whipped cream, or powdered sugar.