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In a blender, combine the eggs and blend on medium-high speed until frothy and aerated, about 45 seconds.
Add the flour, milk, lemon zest, sugar, salt, and vanilla extract. Blend until fully combined. The batter will be thin. Let it rest for 15 minutes at room temperature or refrigerate for up to 24 hours. If refrigerated, there's no need to bring it to room temperature before baking.
Preheat the oven to 400°F (204°C). Place the butter in a 10-inch oven-safe skillet or 3-quart baking dish. Transfer the pan to the oven for about 5 minutes to melt the butter. Remove promptly and use a pastry brush to coat the sides of the pan with the melted butter.
Pour the batter into the center of the hot pan. Do not swirl. Place in the oven and bake for 15 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 10 minutes, or until the edges are puffed and golden brown.
Remove the pancake from the oven and allow it to cool slightly for about 5 minutes. Dust with confectioners' sugar and add your preferred toppings. Slice and serve immediately.