The oven-baked pancake that tastes like a celebration in your mouth—perfect for jazzing up brunch parties!
The hootenanny is a sweet and airy brunch treat. Not to be confused with the famous folk music-inspired cocktail, this decadent dish is egg-based and absolutely scrumptious.
Personally, I like it drizzled with maple syrup or honey and dusted with cacao powder. But many brunch babes prefer to sprinkle theirs with powdered sugar and fresh fruit. Perhaps you’re thinking, “Why not all of the above?” If so, you’re going to fall in love with this harmonious hootenanny recipe. It transforms a simple, mild batter into crispy, golden-brown goodness—perfect for any of your favorite toppings.
If you want to elevate your breakfast or brunch experience in four simple steps, this recipe is yours to explore. It takes only 35 minutes, and most of that time is spent relaxing while you wait for it to bake. Whether you’re treating just yourself or a group of loved ones, hootenanny can make any brunch spread more memorable.
Is This Hootenanny Healthy?
Because it’s sugary and carb-rich, hootenanny is an indulgent treat that should be consumed in moderation. It’s not the healthiest dish, but it does have a decent amount of egg protein in each serving. It can also be easily adjusted to accommodate certain dietary restrictions, such as wheat sensitivities, by simply using gluten-free flour with xanthan gum instead of regular.
What Does “Hootenanny” Mean?
I used to think that the word only referred to a rowdy musical party, but it seems to have multiple meanings. Today, hootenanny can also mean a cocktail made with Drambuie, wheat beer, and grapefruit juice, and—perhaps most deliciously—a type of oven-baked pancake. This breakfast dish is an American take on a German pancake or Dutch baby: a golden, eggy batter that puffs dramatically in the oven, then settles into a custardy center with crisp edges. It’s often served with fresh fruit, powdered sugar, and maple syrup. While the recipe draws inspiration from German cuisine, the hootenanny pancake as we know it is a distinctly American invention—fun to say, easy to make, and always a crowd-pleaser!
How Do I Store Leftovers?
To store leftover hootenanny, let it cool, then cover tightly with plastic wrap or place in an airtight container. Refrigerate for up to 3 days. I don’t recommend freezing, as thawing could ruin the light and puffy texture. Reheat in the oven at 350°F for 10-15 minutes, until it’s warm all the way through.
Serving Suggestions
Once you’ve garnished your hootenanny in the desired way, serve up a whole breakfast spread by adding Smoothie Bowls, Mashed Potato Pancakes, Breakfast Sausage, Coconut Yogurt, and Croissant Breakfast Sandwiches. Personally, I enjoy a hootenanny topped with honey and banana slices, washed down with a cold and creamy Peanut Butter Chocolate Protein Shake. The decadence continues!
Ingredients
- 1/3 cup unsalted butter
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- Preferred toppings such as maple syrup, fresh fruit, or powdered sugar.
Instructions
- Preheat your oven to 425°F. Place the unsalted butter in a 9×13-inch baking dish or cast iron skillet. Put the dish in the oven until the butter is melted, then remove.
- In a medium bowl, beat eggs until frothy. Add milk, vanilla extract, and salt. Mix well. Gradually whisk in flour until the batter is smooth.
- Pour batter into the hot baking dish with melted butter. Do not stir. Bake in preheated oven for 20-25 minutes, until puffed and golden. Do not open the oven door during cook time.
- Take the pancake out of the oven. It will naturally deflate as it cools. Slice it into pieces and serve right away. Enjoy it plain or with maple syrup, fresh fruit, a sprinkle of powdered sugar, or other toppings.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment