Preheat your oven to 400°F (200°C). Ensure the oven rack is in the middle position.
Blend the eggs, milk, flour, vanilla, salt, and sugar in a blender on high speed for 30 seconds until completely smooth and bubbly.
Place one small cube of butter into each cup of a 12-cup muffin tin.
Put the muffin tin in the hot oven for 2-3 minutes, just until the butter is fully melted and sizzling. Do not let it burn.
Pour the batter evenly into the muffin cups, filling them about halfway up.
Bake for 12 to 15 minutes. The pancakes will puff up high and turn golden brown. Do not open the oven door during baking.
Remove from the oven and serve immediately, dusted with powdered sugar and lemon juice.
