In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until fully combined and free of lumps.
In a larger bowl, beat the large eggs, then whisk in the milk, yogurt or sour cream, melted butter, and vanilla extract until the mixture is smooth and creamy.
Gently fold the dry ingredients into the wet mixture until just combined, aiming for a slightly lumpy batter.
Preheat a large nonstick skillet over medium heat and coat it with unsalted butter or neutral oil.
Pour small scoops of batter into the skillet and gently scramble and flip it into bite-sized pieces, cooking until golden brown and cooked through, about 3-4 minutes.
Remove the pancake bites from the skillet and serve them warm, delightful drizzled with maple syrup, topped with fresh berries, or lightly dusted with powdered sugar.
Notes
These bites can be adapted with seasonal ingredients and toppings for variety.