Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk in the buttermilk, melted butter, and vanilla until the batter is smooth and pourable. If it feels too thick to flow easily, thin it with 1 to 2 tablespoons of milk.
Transfer the batter to a squeeze bottle, or a zip-top bag with a tiny corner snipped off.
Heat a griddle over medium-low heat and grease well. Squeeze out dime-sized dots of batter with a little space between them, and cook about 1 minute until the edges look set.
Slide a thin spatula under several minis at a time and flip. Cook 30 to 45 seconds more, transfer to a bowl, and repeat with the remaining batter.
Pile the mini pancakes into cereal bowls, top with a small pat of butter, drizzle with maple syrup, and scatter berries over. Grab a spoon and dig in.
