Preheat the over to 400°F. Add the butter to a nonstick oven safe pan and put in oven while preheating.
Using a blender, combine the following ingredients: eggs, flour, warm milk, sugar, vanilla extract and a pinch of salt. Blend until smooth.
Take the pan from the oven. Swirl the butter so it covers the bottom and sides of the pan. Pour the remaining butter into pancake mixture and pulse until incorporated.
Bake until pancake becomes puffed and has a nice golden brown color along the sides. This will take about 22-25 minutes.
Remove the Dutch baby pancake from the pan and allow to cool on a wire rack. Dust the finished product with powdered sugar when it has slightly cooled down.