In a medium mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of fine salt. Whisk until thoroughly mixed.

In a separate large bowl, beat together 2 large eggs until frothy. Gradually whisk in 3/4 cup of milk, 1/2 cup of plain yogurt or sour cream, and 2 tablespoons of melted unsalted butter. If desired, add 1 teaspoon of vanilla extract.

Gently fold the dry mixture into the wet ingredients. Be careful not to overmix; a few lumps are fine. Set the batter aside to rest for about 5 minutes.

Preheat a nonstick skillet over medium heat (350°F to 375°F). Add a small pat of butter or a splash of oil to coat the skillet.

Pour a shallow layer of batter onto the skillet, about 1/4 cup per pancake bite. Allow it to set for about 1 minute, until small bubbles form.

Gently break the batter into bite-sized pieces after one minute. Cook for an additional 3 to 4 minutes, flipping occasionally, until golden brown.

Remove the pancake bites from the skillet and serve warm with toppings like maple syrup, powdered sugar, or fresh fruit.