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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
Dave says
I attempted this twice in one day. The first time I used too small of a pan so I did it again. My results were nothing like the pictures and videos. The out edges puffed up about 8 inches and were firm and crispy. Also, the color was a dingy brown instead of the pretty yellow in the pictures Probably due to the color of the spices.
Karly says
Hi Dave. Sorry you had issues. Sounds like maybe it was overbaked or your oven was too hot if it was browned and crispy.
Chad says
Ummm. DON’T heat up the pan and pour everything in.
Karly says
It won’t puff up if the dish is not hot before pouring in the ingredients.
Debbie says
Like Yorkshire pudding! But for breakfast!
mistie hollingsworth says
I made this recipe this morning and it turned out just like it said it would. I cut the recipe in half and baked in an 8 by 8 pan. I cut the cook time by 5 minutes but decided to continue for the remaining 5 minutes and it was a little firmer. It was really good and did remind me of french toast. I love trying new dishes.
Karly says
That’s great, Mistie! Thanks!
Jutta Museus says
Made this today and my people loved it.
As a gal from Germany I have to say I never knew this as a German pancake.
Rather a Dutch Pannekuiken. But who cares about the name? Yummy!!!!
Mandy says
I made this today….SO delicious. Posted pictures on my FB but couldn’t find the recipe on your FB page.
Karly says
So glad you enjoyed the recipe, Mandy!
Joy Randolph says
Definitely gonna try this one, it looks delicious!
geo says
This is Yorkshire pudding with spices added in… great idea!
Daid Harstorne says
How much flour do you need?
Karly says
The full recipe with ingredients list is in the recipe card.
Linda says
Very good!!
Theresa Richardson says
Here’s an idea. Mix the ingredients, then melt butter in baking dish.
Audrey says
Is there supposed to be sugar in the batter. I did top it with maple syrup and it was delicious but felt like the dough was missing something.
Karly says
Nope, no sugar in the batter, but you could try adding some if you like.
Roberta Cumminga says
Have not made it yet but the recipe reminds me of the Yorkshire Pudding recipe, but this had cinnamon, butter, vanilla and nutmeg.
Tina F says
I just made this, as our Friday quarantine breakfast night. It was wonderful. If I can add only one tip, make sure you swirl the melted butter up the sides of the pan a bit. The puffing up of the pancake sticks on the sides of the pan.
Gail Koroglu says
THAT’S A GERMAN PANCAKE? YOU MAKE IT IN A CAST IRON SKILLET BUT THE RECIPE IS THE SAME!
Karly says
Yes, very similar. 🙂
Kris says
Thank you Karly! I have always wanted to know what a Dutch Babie was. I like your name better – it ‘s so funny. I thought this would be a fussy recipe that I could easily flop, but I wanted you to know following your instructions and tips I had success on my very first try. This was something new for us. 🙂
Karly says
So glad you gave it a try, Kris! 🙂