1. Preheat the oven

Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe baking dish in the oven to heat up while you prepare the batter. Heating the skillet ensures the pancake cooks evenly and develops crisp edges.

2. Prepare the batter

In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend for about 20–30 seconds until the batter is smooth and frothy. If you don’t have a blender, whisk the ingredients in a bowl until no lumps remain. Allow the batter to rest for 5 minutes while the skillet continues to heat.

3. Add the butter to the skillet

Carefully remove the hot skillet from the oven (use oven mitts!) and add the butter. Swirl the butter around the skillet until it melts and coats the bottom and sides. Work quickly to ensure the butter doesn’t burn.

4. Pour the batter

Pour the prepared batter into the hot, buttered skillet. The batter should sizzle slightly as it hits the pan. Immediately return the skillet to the oven.

5. Bake the pancake

Bake the pancake for 20–25 minutes, or until it is puffed up and golden brown around the edges. Avoid opening the oven door during baking, as this can cause the pancake to deflate.

6. Serve immediately

Once baked, the pancake will deflate slightly as it cools, but this is normal. Dust with powdered sugar, add your favorite toppings, and slice into wedges. Serve warm and enjoy!