There’s a cute little diner in town that we frequent for our early morning breakfast. It has everything necessary for a small town establishment – waitresses that have been a part of the diner family for decades, icebox pies made daily, and some of the best homemade biscuits in town.

However, the last three times we’ve visited, as soon as I’ve placed my carefully selected order, I’ve been asked: “…and this is all for you?”

Yes. It’s all for me. Yes, I did order the Hungry Man breakfast with a side of biscuits  and gravy and a short stack of pancakes with my coffee. Please stop looking at me like that. I just really like breakfast, okay? I’m just the kind of girl feels the need to have a little bit of everything with my breakfast – eggs, meat, carbs, and something sweet.

My something sweet sweet as of late has been these German Pancakes. Also known as a Dutch Baby, these easy pancakes are made with flour, milk, sugar, eggs, and vanilla. Combine all the ingredients to make the batter, brown the butter in a cast iron skillet in the oven, then pour the pancake mixture into the skillet and bake. They’re fun to watch! The pancake will rise in the oven, and then deflate, leaving you with a puffy pancake. And if your oven isn’t crooked like mine, you’ll have a nice puff around the entire pancake, and not a weird T mushroom blob coming down the center. But even if yours is, I promise it’ll taste just as good.

We topped ours with warmed maple syrup, powdered sugar, and fresh lemon, but I think this would be great with some berries or sauteed apples!