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
Vicki Bowling says
My grandmother made this called Yorkshire pudding”, yours without cinnamon vanilla or nutmeg and served it in muffin tins with beef roasts using fat from meat instead of butter to cook it in (yes headed first) and poured gravy over the cooked muffins served with the roast & mashed potatoes for a special dinner. . Super good this way too!
Karly says
Sounds absolutely delicious!
Jane Doe says
Hootenanny is the best breakfast food ever
Angela says
My family had always enjoyed hootenanny!!! I used this recipe, but I don’t always measure, but a good estimator! And I used gluten free flour and almond milk and it was PERFECTION. I should make two pans!
Karly says
I’m so glad you enjoy the recipe! Thanks, Angela!
OlafTobias says
I mean this is just a Dutch Baby but made in a 9×13” Pyrex.
Rob says
Right? Dutch babies are one of my favorite breakfasts. So easy and versatile. I mean, why does it need another name? And what a terrible name. It sounds like someone didn’t know what it was called and just made something up.
Sherri says
What a Great recipe! So DELICIOUS, simple instructions. I even halfed the
Recipe, to an 8×8. Baked up the same.
Karly says
So glad you enjoyed the recipe, Sherri! 🙂
Rebecca says
We love this recipe but the last time I made it the baking dish exploded! Will try again with PYREX instead of pyrex.
Karly says
Oh, yikes! I hate that the Pyrex products aren’t made like they used to be!
Amae says
Has anyone tried making this with bobs 1:1 gluten free baking flour?
Anonymous says
QUESTION; Plain or self-rising flour??
I assume plain, since it’s usually stated if it’s self-rising.
Karly says
Yep, plain flour.
Anonymous says
I have made this hootenanny recipe MANY many many times and every time it comes out perfectly! I made this with Trader Joe’s oat milk this morning and it worked just as well as regular milk. Oat milk has a similar viscosity as regular milk so it did rise as it should! I wouldn’t try it with soy milk or another plant based milk because they aren’t as thick.
If your hootenanny isn’t rising then you aren’t following the instructions!
KG says
Gave it a go and it’s pretty much french toast. I’d say the advantage is that it’s cheaper, less messy, and more nutritious. This would really shine for a family breakfast because you can mix it all together and let the oven take care of the rest.
Sandra Sherfick says
This is a great recipe. It tastes like French toast but easier to make.
Karly says
We think it tastes like French toast too. 🙂
Amy Newell says
I just made this for my kids and they loved it! The only prob I have is that parts of it stuck to the bottom of the pan. I thought I followed your instructions but I guess I did something wrong?
Karly says
Hmm, we haven’t had an issue with that. I’d just make sure the butter is fully coating the bottom of the pan and nothing should stick. 🙂
Deb W says
My husband is super picky but LOVES French toast and he loved this recipe! Wish I could add a photo!
Karly says
So glad he enjoyed the recipe, Deb!
Jackie says
This was excellent! I wish I could upload a picture to show how much it puffed up. My son loved it! As soon as it came out I sprinkled it with a cinnamon/sugar blend. So good an so easy to make! Thank you!
Karly says
Love to hear that! 🙂
Anonymous says
I have made this 4 times within the last 3 weeks. It is too tasty for my own good. I followed the instructions EXACTLY and every time the dish came out so good. It puffed up every time. I think people having issues must not be following the recipe exactly.
Kmb says
Sounds wonderful! Wondering if you’ve tried adding anything to the batter like blueberries, raspberries, or even chopped pecans?
Karly says
We haven’t tried adding anything directly to the batter. I’m not sure it would hold up well.
Marsha McKlveen says
We put frozen blueberries into the batter as soon as we pour it into the pan. They cook right into it and are delicious.