Position your oven rack in the center and preheat to 425°F (220°C). Place a 10-inch cast iron skillet or heavy oven-safe pan on the stovetop. The heavy pan ensures even heat distribution and creates the signature crispy bottom with perfectly golden edges.

In a blender or mixing bowl, combine eggs, flour, milk, sugar, vanilla, and salt. Blend for 30-60 seconds until completely smooth with no lumps visible. The batter should have the consistency of heavy cream and pour easily, which creates the Dutch baby's characteristic tender interior.

Place butter in your cast iron skillet and heat over medium-high heat until it melts and starts to foam slightly. You'll hear gentle sizzling, indicating the pan is properly heated. Swirl the butter to coat the bottom and sides completely - the nutty aroma adds incredible flavor.

Remove the hot skillet from the stovetop and immediately pour the batter into the center. You'll hear an immediate sizzle as the batter hits the hot butter - this reaction starts the magical puffing process. Quickly transfer the skillet to your preheated oven without delay.

Bake for 20-25 minutes without opening the oven door - this is absolutely critical. The Dutch baby needs consistent heat to rise properly, and any temperature fluctuation will cause it to deflate. Watch through the oven window as it transforms into a dramatically puffed golden bowl.

Remove from the oven when the edges are golden brown and the center appears set but slightly jiggly. Dust with powdered sugar while still hot and serve immediately, as the Dutch baby will naturally deflate within a few minutes - this is completely normal.