Preheat and Prep: Start by preheating your oven to 425°F (220°C). Place a 12-cup muffin tin inside while it heats. A hot pan helps give the batter that signature puff.

Make the Batter: In a blender, combine eggs, milk, flour, sugar, vanilla extract, salt, and melted butter. Blend until smooth and bubbly—this takes about 20–30 seconds. Let the batter rest for 5–10 minutes to allow the flour to absorb the liquid (this improves the texture).

Grease and Pour: Carefully remove the hot muffin tin from the oven. Generously grease each cup with butter or nonstick spray. Pour the batter into the muffin cups, filling each about halfway.

Bake to Golden Perfection: Return the muffin tin to the oven and bake for 12–15 minutes. Don’t open the oven door early—watch through the glass as the mini pancakes puff up like magic.

Serve Warm and Enjoy: Once golden and puffed, remove from the oven. They’ll deflate a bit as they cool—this is totally normal. Dust with powdered sugar, top with fresh berries, or drizzle with maple syrup.