Preheat your oven to 425 degrees F. Place 6 tbsp of salted butter into a 9x13 metal baking dish. Heat the baking dish with the butter in the oven.
As the butter is melting, blend the eggs, milk, vanilla, salt, sugar, and flour in a blender for 20 seconds. Scrape down the sides of the blender if needed and briefly reblend.
Once the butter is melted and sizzling, briefly reblend the pancake batter, and pour it directly into the hot butter. You should start to see the butter swirling into the pancake batter.
Bake the puff pancake for 25 minutes until the edges are very puffy and golden.
When you take the pancake out of the oven, you will see it begin to deflate. This is normal. Serve immediately with toppings like powdered sugar, butter, maple syrup, whipped cream, and fresh fruit.
Enjoy!
