Place your Dutch oven in the oven and preheat both to 425°F (220°C). This step ensures your pancake puffs up beautifully.

If you’re using parchment paper, cut a circle to fit the bottom of the Dutch oven and set it aside.

In a large mixing bowl, whisk together the eggs, milk, and vanilla extract until smooth. If you prefer, you can use a blender for a lump-free batter.

Gradually add the flour, sugar, cinnamon, and salt, whisking until fully combined. Let the batter rest for 10 minutes to help the flour hydrate and relax any gluten.

Carefully remove the preheated Dutch oven from the oven (use mitts—it’ll be hot!).

Add the butter to the Dutch oven and swirl it around until fully melted, coating the bottom and sides. If using parchment paper, place it in now, pressing it against the melted butter to adhere.

Pour the batter into the hot Dutch oven. You should hear a slight sizzle—that’s a good sign!

Immediately return the Dutch oven to the oven and bake uncovered for 20-25 minutes, or until the pancake is puffed and golden brown. Avoid opening the oven door during baking, as this can cause the pancake to deflate.

Remove the Dutch oven from the oven and let the pancake cool for 1-2 minutes. The puff will settle slightly, but that’s normal.

Slice and serve directly from the Dutch oven or transfer to a serving plate.

For a sweet twist, dust with powdered sugar, drizzle with maple syrup, or pile on fresh fruit and whipped cream.

For savory lovers, top with crumbled bacon, shredded cheese, or a dollop of sour cream.