Preheat your oven to 425°F (220°C). While the oven heats, place a 10-inch oven-safe skillet or cast iron pan on the center rack. This allows the pan to become hot, which is essential for creating that dramatic puff in your pancake.

While the pan is heating, prepare the batter. In a blender (or large mixing bowl with a whisk), combine the eggs, milk, flour, sugar, salt, and vanilla extract. Blend for about 20–30 seconds until the batter is completely smooth and slightly frothy. If mixing by hand, whisk vigorously until no lumps remain.

Once the oven is fully preheated, carefully remove the hot skillet. Immediately add the butter to the pan. It will sizzle and melt quickly. Swirl the butter around to evenly coat the bottom and sides of the skillet—this prevents sticking and adds rich flavor to the pancake.

Pour the prepared batter straight into the hot, buttered pan. You should hear a gentle sizzle—that’s a good sign! Quickly return the pan to the oven to trap the heat and allow the pancake to rise.

Bake the pancake for 18 to 22 minutes. Do not open the oven door during the baking time. The pancake will puff up dramatically and turn golden brown around the edges, with a soft, custardy center.

Remove the skillet from the oven. The pancake will begin to deflate slightly as it cools—this is normal. Slice and serve immediately while hot. Add your favorite toppings like powdered sugar, fresh berries, lemon juice, maple syrup, or a dollop of whipped cream.