Preheat your oven to 425°F (220°C).
Place your oven-safe skillet into the oven while it preheats.
In a mixing bowl, whisk together the eggs, milk, honey or maple syrup, vanilla extract, and lemon zest until well combined.
In another bowl, mix the white whole wheat flour, all-purpose flour, and kosher salt until combined.
Pour the dry ingredients into the wet ingredients and stir gently until just combined; a few lumps are okay.
Carefully remove the hot skillet from the oven and add the butter, swirling until it melts and coats the bottom.
Pour the batter into the hot skillet, ensuring even distribution.
Return the skillet to the oven and bake for about 20-25 minutes, or until the pancake is puffed and golden brown.
Once baked, let it cool slightly, dust with powdered sugar, and serve warm with your choice of toppings.
