Preheat your oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to warm for about 10 minutes.

In a large mixing bowl, whisk together the eggs, whole milk, vanilla extract, granulated sugar, and salt until smooth, about 1-2 minutes.

Gradually sift in the all-purpose flour while continuing to whisk until just combined, ensuring there are no lumps remaining.

Carefully remove the hot skillet from the oven and add the unsalted butter, allowing it to melt and coat the skillet.

Pour the prepared batter evenly into the melted butter in the hot skillet.

Return the skillet to the oven and bake for 18-20 minutes, until the pancake is puffed and golden brown.

Once baked, remove from the oven and let cool for a minute before squeezing lemon juice over the top and dusting with powdered sugar.

Slice into wedges and serve warm directly from the skillet, optionally topping with extra lemon zest or fresh berries.