In a bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the buttermilk, eggs and melted butter. Pour the liquid mixture into the dry mixture and stir until just combined.
Grease mini muffin tins. Use a spoon or cookie dough scoop to fill the muffin tin compartments 2/3 of the way full. Add any toppings you wish at this point.
Bake in 400° oven for 10-12 minutes. Serve as they are or dip in syrup.
Once the pancake mini muffins are cooled, place them in a large resealable freezer bag. Remove the excess air and freeze.
Serving Instructions:
Take out as many as you want and reheat in the microwave, being sure to reseal the bag well.
Notes
If you don't have buttermilk on hand, add 2 Tbsp. of vinegar or lemon juice to regular milk. Stir and let it sit for a few minutes before including it in the recipe.Topping and filling suggestions for mini pancake muffins: