Preheat the oven to 450 degrees F. Put the cast iron skillet (or ovenproof skillet) into the oven while it preheats.
Add the eggs, milk, flour, vanilla, sugar, and salt to a blender. Blend until a smooth batter forms. About 20-30 seconds.
Once the oven is preheated, take the hot skillet out of the oven and put the butter in the pan. I take a knife and swirl it around the pan and on the sides. Once the butter is completely melted, pour the batter into the pan and immediately return to the hot oven.
Bake for 18-23 minutes, peaking in at the 18 minute mark. Pull out of the oven when done, and dust with powdered sugar and preferred toppings.
Alternatively, instead of using a blender, you can just whisk the ingredients. Make sure that the ingredients are thoroughly combined.
You don’t need room temperature eggs or milk. Straight from the fridge is perfect.