Preheat the oven and skillet: Place a 10-inch cast-iron or ovenproof 10–11″ skillet in the oven and preheat to 425°F (220°C). Heat for at least 15 minutes until very hot.
Make the batter: In a blender or bowl, combine the eggs, milk, flour, sugar, salt, and vanilla. Blend or whisk vigorously until smooth and slightly frothy. The batter should be pourable like heavy cream. Let rest 5–10 minutes if desired.
Heat the butter: Carefully remove the hot skillet from the oven and add the butter. Tilt the pan to coat the bottom and sides as the butter melts and foams, about 30–45 seconds.
Pour and bake: Pour the batter into the sizzling butter and immediately return the skillet to the oven. Avoid opening the oven during the first 12 minutes.
Bake until puffed and golden: Bake 18–22 minutes until dramatically puffed with deep golden-brown edges and the center is set but slightly jiggly.
Finish and serve: Remove from oven (it will deflate slightly as it cools). Squeeze lemon over the top, dust with powdered sugar, add fruit or savory toppings, and serve immediately.
Notes
A dramatic, puffy skillet pancake that’s quick, forgiving, and endlessly customizable—perfect for brunch or a cozy weekend breakfast. Whisk, pour, bake, and serve with sweet or savory toppings.
