Preheat oven to 400°F (200°C). Place a small cube of butter (about 1 tsp) into each of the 12 muffin cups.
Place the muffin tin in the oven for 2-3 minutes just until the butter is melted and sizzling. Watch closely so it does not burn.
Combine eggs, flour, milk, salt, and vanilla in a blender. Blend on high for 30-60 seconds until completely smooth and frothy.
Pour the batter evenly into the hot muffin cups, filling them about halfway up.
Bake for 12-15 minutes until the pancakes are puffed high and golden brown on top.
Remove from oven and serve immediately with powdered sugar, syrup, or fresh fruit.
