Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or other oven-safe, heavy-bottomed pan into the cold oven and allow it to preheat with the oven for at least 10-15 minutes. This ensures the skillet is extremely hot for maximum puff.

While the oven and skillet are preheating, prepare the batter. In a blender, combine the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, and salt. Blend on high speed for about 30 seconds until the batter is completely smooth and airy, with no lumps. Alternatively, whisk vigorously in a large bowl until smooth.

Carefully remove the extremely hot skillet from the oven using sturdy oven mitts. Add the 3 tablespoons of unsalted butter to the hot skillet. Swirl the skillet around to melt the butter and fully coat the bottom and about half-way up the sides of the pan. The butter will likely sizzle and brown slightly – this is normal and desired.

Immediately pour the prepared batter directly into the hot, buttered skillet. Quickly return the skillet to the preheated oven.

Bake for 15-20 minutes, or until the Dutch Baby is dramatically puffed up around the edges, deeply golden brown, and slightly set in the center. Avoid opening the oven door during the first 10-12 minutes of baking, as this can cause the pancake to deflate prematurely.

Carefully remove the Dutch Baby from the oven. It will begin to deflate almost immediately, which is completely normal. Dust generously with powdered sugar, squeeze fresh lemon juice over it, and serve immediately with fresh berries or any other desired toppings.