Whisk together the eggs, milk, sugar, and vanilla until creamy. Stir in grated lemon zest.
Sift together flour, salt, and baking powder and stir into egg mixture. Allow batter to rest for 30 minutes.
Preheat oven to 450º. When pancake batter has rested, place butter in a 12 (or close to) oven-proof frying pan. Place pan in oven and allow butter to melt without browning. Once your butter has melted, remove pan from oven and use pastry brush to coat surface and side of pan evenly with the melted butter.
Pour pancake batter into the hot, buttered pan and return to oven. Bake for 15 minutes, or until puffed and golden.
Serve with whipped cream and fresh fruit, fruit compote, or lightly sautéed apples.