In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt until well combined.

In a separate bowl, blend together 3/4 cup of milk, 1 large egg, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk these ingredients until creamy and fully combined.

Gently fold the wet ingredients into the dry ingredient mixture until just mixed. Be careful not to overmix.

Preheat your oven to 350°F (175°C) while you prepare. Grease a mini muffin pan generously with non-stick cooking spray or melted butter.

Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full. Bake for 10-12 minutes, or until the poppers are puffed and golden brown.

Once baked, remove the mini muffin pan from the oven and allow the Pancake Poppers to cool for a few minutes. Carefully remove them from the tin and serve warm.