Preheat the oven to 350 degrees F. Lightly grease and flour (do not use cupcake liners) the cavities of a miniature muffin tin and set aside.
Combine the flour, white sugar, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and baking powder in a bowl and stir to combine.
In another bowl, lightly beat the egg. Beat in the milk, 1/2 cup melted butter (make sure it isn't hot so it doesn't cook the egg), and vanilla.
Combine the wet and dry ingredients until completely mixed together.
Using a cookie scoop, scoop up the mixture into the prepared muffin tin. Fill cavities about 3/4ths the way full
Bake for 12-14 minutes or until lightly browned around the edges.
Remove and allow to cool for a few minutes. Use a fork to coax them gently out.
Grab 2 bowls: in 1 melt the remaining 3 tablespoons butter, in the other take the remaining 1/4 cup brown sugar and remaining 1/2 teaspoon cinnamon and stir to combine.
Dip the tops of the slightly warm pancake poppers into the butter. Shake off the excess and then generously dip into the brown sugar mixture.
Optional Glaze
While the pancakes are baking, beat together the cream cheese and butter until smooth. Add in the vanilla, milk, powdered sugar, and salt. Mix until combined. Thin if needed with a little more milk or alternatively, thicken with a little more powdered sugar