- 2 large firm pears, cored and cut into 1/8-inch-thick slices
- 1/2 cup white sugar, divided
- 2 tablespoons lemon juice
- 1 1/2 teaspoons lemon zest
- 1/4 cup butter, sliced
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 tablespoon confectioners' sugar, or to taste
- Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
- Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
- Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
- Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
- Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.