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Hootenanny is the perfect breakfast for busy moms with hungry kids! No bread needed, but this breakfast recipe has a total French toast vibe the kids love. Plus, it’s fun to watch it bake up into crazy shapes!
I asked my daughter if she’d like to help me make some Hootenanny for breakfast the other morning.
I got the usual look…
That basically means something along the lines of “Mom. You’re crazy.”
Or, maybe “How did I end up stuck with the wackadoo for a mother?”
It could also mean “Yep. She’s finally lost her mind.”
Whatever. Children can be so judgemental.
Hootenanny is just another term for a German Pancake (or Dutch Baby)!
Hootenanny is definitely the more fun name for this crazy shaped breakfast dish, but most people know these as either German pancakes or dutch babies.
If you’ve never had the pleasure of devouring a slice of this for breakfast, it tastes like a cross between pancakes and french toast. We like it because it’s so much easier than either of those (stir together and bake!).
Plus, the kids absolutely LOVE it, thanks to the crazy shapes it puffs up into while baking.
Bonus: This recipe uses pantry staples like flour, eggs, milk, and butter!
This comes in super handy when you’re craving french toast, but don’t have bread on hand!
It calls for basic ingredients that you’re sure to have around and the kids will love watching it poof up in crazy shapes.
Tip: The hootenanny will NOT bake up the same if you don’t melt the butter/heat the pan in the oven. Something about the batter hitting an already hot dish helps it to puff up nicely. It will settle a bit as it cools – this is normal.
This is the perfect kind of morning treat. Nobody has time to be flipping pancakes or soaking bread in eggs or dealing with a waffle maker at 7am. (Although my best waffles and homemade biscuits are kind of worth the extra effort.)
Top this off with some fresh fruit and a drizzle of maple syrup. You can’t go wrong!
More kid-friendly breakfast recipes:
- Blueberry Baked Oatmeal
- Sausage Gravy
- Chocolate Glazed Donuts
- Cinnamon Roll French Toast Casserole
- Old Fashioned Donut
Hootenanny
Ingredients
- 6 tablespoons butter
- 6 large eggs
- 1 cup milk
- 1/4 teaspoon salt
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 425 degrees.
- Place the stick of butter in a 9x13 baking dish and put it in the oven to melt while you prepare the batter. Keep an eye on the butter and remove the pan from the oven if it starts to brown, but work quickly so that the pan does not cool.
- Beat the eggs, milk, salt, cinnamon, vanilla, and nutmeg until frothy.
- Whisk in the flour until well combined.
- Pour over the melted butter in the baking dish. Do not stir.
- Bake for 25 minutes or until the center is set and the edges are browned.
- Slice into 8 pieces and serve with maple syrup, fresh fruit, or powdered sugar.
Tips & Notes:
Nutrition Information:
This recipe was originally published in November 2011. It’s been updated with new photos in April 2020.
adapted from Food.com
Cindy says
I halved the recipe and put in an 8×8 and it was perfect for my son and I, two pieces each and we are stuffed! Thanks so much for the recipe, we really enjoyed making something different during this isolation business. Always looking for new things to keep him interested!
Karly says
So glad you and the kiddo enjoyed it, Cindy!
Heidi says
Made it for my boys this morning, they loved it! Very easy!
Karly says
Awesome! Thanks, Heidi!
Char says
Looks good, but need it low carb if possible. What do you think? Thanks!
Karly says
Hi Char! I’m not sure how you would make this one low carb.
Ruby says
How about using a 10inch iron skillet?Ruby
Marisa says
You can 1000000% percent use almond flour instead! I do it all the time!
Kathy Jo Fehr says
I make German pancakes in metal pie pans when I do this. I hope to try your recipe tomorrow but am conerned with pouring cold liquid in a hot glass pan. Afraid it would break??
Karly says
I’ve never had an issue, but you could use any type of pan you prefer. 🙂
Jerri says
Can this recipe be halved and put into an 8X8 pan for the same results? When it’s only 2 people enjoying it, I hate to waste.
Karly says
I think that would work fine, though I haven’t tried it myself.
Audrey says
I cut it by 1/3 and it worked out great. I just put it in a loaf pan.
connie says
Can this be halved and use 8″ sq. pan?
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Karly says
I think that would work fine, though I haven’t tried it myself.
Ann says
It’s a sweet Yorkshire pudding. A childhoo fav Hot fat and dish is the key.
sheenam @ thetwincookingproject says
I have never heard of this or made this. Saw this in my email inbox (as I am a subscriber) and immediately headed to the recipe – loved it!! SO simple and look so yummy. I am trying this tomorrow yay 😀
Karly says
Hope your family loves it! 🙂
Sabrina smith says
Mine did not puff up? I did it all as recipe said I waited until oven was heated. Did I mix it to much? What?
Karly says
Hi Sabrina! Did you mix it before the oven was heated? You’d want to get the oven hot and then add it straight away after pouring the batter into the pan.
Sara says
Saw these on Pinterest and had to try them. They were so easy and we all loved them. The kids liked watching them puff up in the oven.
Karly says
Awesome! Thanks, Sara!
Nina says
This also called Dutch baby, German pancake, Dutch puff. These are real good.
Lisa says
Has anyone of your readers tried this recipe using gluten free flour? Thank you for the recipe!
Karly says
I haven’t heard from anyone that has. If you give it a shot, please report back so others know how it works. 🙂
Kathy says
I haven’t done this exact recipe but it is almost identical to German Pancakes. I sub gluten free flour all the time. It is a little denser but pretty much the same as when I make it with regular flour for the rest of the family.
Sharrie says
I made it with gf flour and almond milk. Very good. Just more dense than regular flour.
Laura says
We make this all the time with gluten free flour blend. It may not puff up as much, but it is definitely just as delicious!! If you can find a gf flour blend (or make your own) without xanthan gum, it will be even better! Enjoy! 🙂
Karly says
Thanks for sharing, Laura!
Joy says
First time making this and it is incredible
Karly says
Thanks, Joy!
Darla says
I made it this morning with Bob’s Red Mill Gluten Free Biscuit & Baking Mix. It turned out really good! I found your question by scanning the comments to see if anyone else had asked if the recipe uses self-rising or all-purpose flour. It must use all-purpose, because the leavening in the baking mix made it have more a level cake-like texture, not at all like her photo with the weird shapes. We still enjoyed it though, especially me since it was MUCH easier than pancakes or French toast!
Karly says
Hi Darla! The recipe is indeed all purpose flour. Did you let the pan heat up in the oven before pouring in your batter? That is a big factor in getting the crazy shapes, but it also could just be the difference in wheat flour vs. gluten free. 🙂
Darla says
Actually, I’m fairly certain the issue was the baking mix since it had leavening agents in it. I am going to try it again with just plain gluten-free flour of some sort. 🙂
Karly says
Good luck! 🙂
Darla says
Since this makes such a quick and delicious breakfast, it has been easy to experiment this week. Yesterday, I tried buckwheat flour… no go. It was flat, more tough than should be, and too crispy around the edges. There was no “puff” either. Granted, it was still tasty.
This morning, I tried it with cassava flour. That’s a winner!
Puffiness, tenderness, and tastiness. Yesterday’s experiment caused me to make another change this morning, however. I knew that the top surface area of an 8 x 8″ dish is very close to half the top surface area of a 9 x 13″ dish, so I kept the baking time of 25 minutes despite halving the recipe, since the depth should be the same. This morning I cut the baking time down to 20 minutes (perhaps I have a “fast” oven, as the old-timers used to say). It was perfect. 🙂
Karly says
Yay! Glad you found a good flour alternative! Thanks for coming back to share!
Veronica D. Urbaniak says
Merrick’s Art recommended this recipe and I had to come check it out. It’s funny, this is almost identical to a Finnish breakfast we make up here in the Upper Peninsula of MI called Pannukakku. But ours doesn’t have nutmeg and cinnamon. I can’t wait to try your version!
Angela says
Hi, fellow Yooper! I’ve never heard of Pannukakku but now I’d like to try it!
fts 18 for windows says
Magnificent web site. Lots of helpful information here.
I’m sending it to a few friends ans additionally sharing in delicious.
And obviously, thanks on your effort!
Donna says
I try not to comment on things I haven’t tried, but couldn’t resist this one. Whatever else it might be called, “Hootenanny” has to be the best! Just saying that puts a smile on your face. This post has been around quite a while. I’m sure glad it is still here so I can make it. ThankUmuchly!