Melt one tablespoon of butter in a heat-safe bowl in the microwave and allow to cool for 2-3 minutes. It is best to not add really hot butter to the batter, as it may scramble the eggs.
Place eggs, vanilla, milk, salt, cinnamon, maple syrup, and the tablespoon of melted, cooled butter, and flour into the blender (in that order) and blend until smooth. Set aside.
Put the remaining 2 tablespoons of butter into a 10-inch oven-safe skillet, and stick into the oven, just long enough for the butter to melt, about 2-3 minutes. Carefully, remove the skillet from the oven.
Pour the pancake batter into the skillet.
Return the skillet to the oven and bake for 20-25 minutes, or until a toothpick comes out clean, and the edges are crispy and browned and the center is puffed up.
Remove the pancake from the skillet onto a serving plate or cutting board and cut into wedges for serving. Serve immediately for best results with a dusting of powdered sugar, fresh fruit, and maple syrup as desired.
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Notes
Flour: Use White wheat flour works to keep this oven pancake light, yet full of whole grains. Milk: Use any type of milk you prefer, even non-dairy milk, but whole milk does provide the richest results. Pan: Be sure you use a 10-inch skillet that is heat safe up to 425 degrees F.Doubling the Recipe: To prepare a double batch, use a 9x13 baking dish instead of a 10-inch skillet. Be sure the baking dish is safe up to 425 degrees as well. Preparing without a Blender: Whisk together the flour, salt, and cinnamon together until well combined. Add the eggs, milk, vanilla, and melted butter, and use a handheld mixer on medium speed to beat until combined. Leftovers can be stored in a sealed container and refrigerated for up to 3 days. Reheat in the microwave for 45 seconds to 1 minute.