A light and fluffy oven-baked pancake that puffs up beautifully—perfect for breakfast or brunch with your favorite sweet toppings.

3 large eggs

3/4 cup (90g) all-purpose flour

3/4 cup (180ml) whole milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

Pinch of salt

2 tablespoons unsalted butter

Optional toppings: powdered sugar, fresh berries, lemon wedges, maple syrup

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Preheat oven to 425°F (220°C).

Blend eggs, flour, milk, sugar, vanilla, and salt until smooth.

Place butter in a 9–10-inch oven-safe skillet or dish and melt in the oven (2–3 minutes).

Swirl melted butter to coat the pan, then pour in the batter.

Bake for 18–22 minutes until puffed and golden.

Serve immediately with desired toppings.

Pancake will deflate after baking—this is normal.

Add cinnamon or nutmeg to the batter for warmth.

Top with fruit, caramelized apples, or even go savory with cheese and herbs.

Batter can be prepared ahead and refrigerated for a few hours.