Pre-heat oven to 425 degrees.
In a blender, combine eggs, milk, flour, sugar, vanilla, lemon juice, lemon zest and, salt until well blended.
Heat a 9- or 10-inch cast-iron skillet over medium heat and melt butter on it.
Pour the batter into the skillet and transfer it into the oven. Bake until the pancake is puffed and golden, about 12 to 15 minutes.
Top with fresh berries and dust with confectioners' sugar.