Preheat your oven to 350° F.

Prepare your 24 cup mini muffin pan with cupcake liners or spray with non-stick cooking spray.

In a large bowl, combine pancake mix, a milk, egg, oil, and vanilla extract until everything is combined.

If you're using mix-ins like chocolate chips or blueberries, drop a few tablespoons into the batter after the mix is in the pan.

Let your batter stand for a minute or two.

Use a 1 tablespoon portion scoop or spoon to portion out the batter into the greased muffin cups.

Fill each cup about 2/3 full.

Bake the muffins in the preheated oven for 8-10 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.

Let the muffins cool in the muffin tin for a few minutes before removing them.

Then, transfer them to a wire rack to cool completely.

Serve the mini pancake bites with warm syrup or melted butter.