Preheat your oven to 425°F (220°C). Place a 9-inch oven-safe skillet (such as a cast iron skillet) in the oven while it preheats.

In a medium mixing bowl, whisk together the eggs until fully combined and slightly frothy.

Add the flour, milk, sugar, vanilla extract, and salt to the eggs. Whisk until the batter is smooth and free of lumps.

Carefully remove the preheated skillet from the oven and add the butter. Swirl the skillet to melt the butter and coat the bottom and sides evenly.

Pour the pancake batter into the hot skillet and immediately return it to the oven.

Bake for 18-22 minutes, or until the pancake is puffed up and golden brown around the edges.

Remove the skillet from the oven and allow the pancake to cool slightly. The pancake will deflate as it cools, which is normal.

Dust the pancake generously with powdered sugar and slice into wedges. Serve with fresh fruit, maple syrup, or your favorite toppings.