Preheat your oven to 400°F (200°C). This ensures that your pancake poppers bake evenly and puff up nicely.

In a blender, combine the eggs, milk, flour, salt, and vanilla. Blend on high for about 3-5 minutes until the mixture is smooth and the eggs are well beaten. This step is crucial for achieving that light and airy texture.

Divide the melted butter among your muffin tin, pouring 1/2 teaspoon into each cavity. This helps create a lovely golden crust on the pancake poppers.

Carefully pour the batter into each cavity, filling them almost to the top, but leaving a little space for them to rise.

Bake in the preheated oven for 12-15 minutes, or until the sides are puffy and golden brown. Keep an eye on them to avoid over-baking!

Serve the mini Dutch pancakes hot with fresh fruit, syrup, and a sprinkle of powdered sugar for that perfect finishing touch.