Step 1

Place 1 1/2 cups all-purpose flour, 1 1/2 cups whole or 2% milk, 6 large eggs, 1/4 cup granulated sugar, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a large bowl and whisk until smooth and combined, about 1 minute. (Alternatively, process everything in a blender or food processor, scraping down the sides halfway through, about 30 seconds total.) The batter will be quite loose and liquidy.

Step 2

Let the rest at room temperature for 20 minutes. Meanwhile, arrange a rack into the lower third of the oven, but do not heat the oven.

Step 3

Cut 4 tablespoons unsalted butter into 4 pieces. Place the butter in a small microwave-safe bowl and microwave in 10-second bursts until melted, 30 to 50 seconds total. Transfer to a 9x13-inch baking dish, and tilt to coat the bottom and sides of the dish.

Step 4

Whisk or blend the batter again for 5 seconds, then pour into the baking dish. Place in the cold oven. Turn the oven on to 375°F. Bake until the pancake is puffed and lightly browned on top, 35 to 40 minutes. Cut into 8 pieces and serve with more butter, powdered sugar, and lemon wedges.