Preheat your oven to 425°F (220°C).
Place your oven-safe skillet over medium heat on the stovetop. Add the unsalted butter and allow it to melt, swirling it around to coat the bottom of the skillet evenly.
In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, lemon zest, and salt until well combined. Gradually add the all-purpose flour, mixing until the batter is smooth and free of lumps.
Gently fold in the blueberries and halved raspberries into the batter. Be careful not to overmix.
Once the butter is fully melted, pour the batter into the hot skillet. It should sizzle slightly upon contact.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed up and golden brown.
Remove the pancake from the oven and allow it to cool for a minute. Dust with powdered sugar and serve warm with maple syrup and freshly whipped cream.
