Hootenannies (otherwise known as German Pancakes)
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Before I got married, I had never even tried a German pancake. Then after we were married, my husband started telling me about a breakfast his mom used to make called Hootenannies. I had never heard that name before, but I quickly learned that Hootenannies were simply what his family called German pancakes.
Once I made them for the first time, it was easy to see why he loved them so much. They come together quickly, bake up beautifully, and make breakfast feel a little more special without requiring much work at all. Over time, they have become a regular favorite in our house because they are simple, delicious, and always a hit with the whole family.
So if you have never tried Hootenannies before, this is a great recipe to start with. They are one of those classic breakfast dishes that feel both comforting and a little fun to serve. They are delicious with simple toppings like syrup or jam, but I also love dressing them up with Nutella, fresh berries, and whipped cream for an extra special breakfast.
Ingredients for Hootenannies
BUTTER – Butter is melted in the baking dish before the batter is added, which helps keep the pancake from sticking and gives the edges a rich flavor. It also helps create those golden, slightly crisp edges that make German pancakes so good. If you prefer, you can use just 1/4 cup for a lighter version that still works well.
MILK – Milk adds moisture to the batter and helps create the smooth consistency needed for the pancake to puff up properly in the oven. It also helps give the finished pancake a soft, tender texture.
EGGS – Eggs are a key ingredient in this recipe because they help the pancake rise and achieve its signature puffy shape. They also give the pancake structure and richness.
FLOUR – Flour provides the structure for the batter and helps hold everything together as it bakes. It works with the eggs to create that light, custardy texture in the center.
SALT – Salt balances the pancake’s flavor and keeps it from tasting flat. Even though it is only a small amount, it helps bring out the richness of the butter, eggs, and milk.
Instructions for Hootenannies
Preheat the oven to 425 degrees. As the oven heats, place the butter in a 9×13-inch baking dish and let it melt in the oven.
While the butter is melting, add the eggs and milk to a blender and blend until combined. Then add the flour and salt, and blend again until the batter is smooth.
Carefully remove the baking dish from the oven once the butter has melted. Pour the batter into the pan right over the melted butter.
Return the dish to the oven and bake for 15 to 20 minutes, until the pancake is puffed and golden. It will rise as it bakes, but it should not overflow the pan.
Cut the baked pancake into squares and serve warm. You can enjoy it with syrup, jelly, fresh fruit, powdered sugar, or any of your favorite toppings. This recipe serves about 8.
Frequently Asked Questions
Is a Hootenanny the same as a German pancake?
Yes. Hootenanny is simply a family or regional name for the same style of oven-baked pancake often called a German pancake.
Why does the pancake puff up so much in the oven?
The eggs in the batter help create the signature puffed shape as it bakes. The pancake will rise quite a bit in the oven, then settle some as it cools.
Do I need to use a blender for the batter?
A blender works really well because it makes the batter smooth and easy to mix. However, you can also whisk the ingredients together by hand if needed.
Can I use less butter?
Yes. The recipe calls for 1/2 cup butter, but you can use 1/4 cup if you prefer. It will still work, though the pancake may have slightly less richness and fewer buttery edges.
Can I make this ahead of time?
This recipe is best served fresh from the oven while it is still puffed and warm. However, leftovers can be stored and reheated later.
Why did my pancake deflate after baking?
That is completely normal. German pancakes puff up dramatically in the oven and then settle down as they cool.
How do I know when it is done baking?
It should be puffed up and golden around the edges, with the center set. If it still looks very wet in the middle, give it another minute or two.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or oven before serving.
How many people does this recipe serve?
This recipe serves about 8, depending on portion size and what you serve with it.
Tips and Tricks
- Use room temperature eggs and milk if possible. They blend more smoothly into the batter and help it bake more evenly.
- Melt the butter in the pan while the oven preheats. This coats the pan well and helps the pancake develop those delicious buttery edges.
- Pour the batter into the hot pan. Adding the batter to a hot, buttered pan helps the pancake start cooking right away and puff up better.
- Do not open the oven while it bakes. Keeping the oven closed helps the pancake rise properly and bake evenly.
- Serve it right away. Hootenannies are best warm from the oven, puffed, golden, and with the best texture.
FOR MORE RECIPES LIKE THIS, TRY:
Hootenannies (otherwise known as German Pancakes)
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter I only use 1/4 cup
- 1 cup milk
- 6 eggs
- 1 cup flour
- ½ tsp salt
Instructions
- Melt butter in a 9×13 pan while the oven preheats. Heat oven to 425 degrees.
- In a blender, mix eggs and milk; add flour and salt and blend again.
- Pour mixture into pan with melted butter. Bake for 15 to 20 minutes at 425 degrees. (This will rise, but will not run over the pan.)
- Cut into squares and serve as French toast with syrup, jelly, fruit, or powdered sugar. Be creative! Serves 8.
