Hootenanny, German Pancake, Dutch Baby, Bismarck, Dutch Puff....whatever you call these oven baked puffed pancakes you'll definitely call them delicious! With a custardy texture and flavor similar to French Toast they make the list of favorite breakfasts and are great to serve a group.
If you've ever had savory Yorkshire Pudding, a Hootenanny is sweet cousin of this classic. Why is it called a Hootenanny? That remains a mystery (but it's a fun word).
This pancake of many names is an easy oven pancake that puffs up during cooking with golden edges then settles into a wonderful texture. It's cut into servings and topped with fresh fruit for a satisfying and easy breakfast.
Unlike traditional pancakes that require pouring batter and flipping pancakes in multiple batches, this German pancake recipe is fast and effortless. The batter is made in a blender and poured into a hot buttered pan. It bakes up in 15-20 minutes.
Load it up with fresh berries, and a drizzle of maple syrup if desired. This breakfast recipe will become a new family favorite. It's great for a special occasion or a yummy breakfast when you want an
What makes this skinn-ier?
This oven pancake is not a super low calorie dish but we have made changes from the original recipe to slim it down a bit.
- Using non-fat milk. This is the lowest calorie milk and using skim milk does not change the end results of the hootenanny pancake.
- Using less butter. Most German pancakes or Dutch babies recipes use more butter; up to a whole stick of butter. We've reduced the butter to ¼ cup of butter. Sizzling hot fat in a hot pan is the key to the end result of this type of pancake so the butter cannot be taken out completely.
- Toppings. Unlike regular pancakes which are usually served in a stack of multiples, the texture and shape of a hootenanny is perfect for loading up on wholesome choices like mixed fresh fruit and lots of berries on a single portion. You can skip the syrup or use your favorite low calorie syrup. Or give it a dusting of sifted powdered sugar. A dollop of low-cal whipped topping works too.
Recipe Ingredients Notes
For the complete ingredient list and amounts, refer to the printable recipe card at the end of the post.
- Unsalted butter. You'll use 4 tablespoons (¼ cup butter). Cut the butter into pats (about one tablespoon each). It will be added to the hot pan to melt before the batter is poured in.
- Eggs. Six large eggs gives this hootenanny pancake a custardy texture. Start with room temperature eggs.
- Non-fat milk. Keeps the calories lower and the baked pancake moist. You'll use one cup milk. Start with room temperature milk.
- All purpose flour. Regular all-purpose flour or gluten-free measure-for-measure flour blend can be used. You'll use one cup flour.
- Granulated sugar. Only one tablespoon is used to give these puffy oven pancakes slight sweetness.
- Kosher salt. Just a ¼ teaspoon salt enhances the other flavors in the batter.
- Cinnamon. Gives a homey warm spiced flavor to the puffed pancake.
- Vanilla extract. One teaspoon of vanilla also gives a classic vanilla flavor.
There are a few secrets that make a hootenanny perfect every time.
- Start with a hot pan and hot butter. It's the batter hitting the hot fat that causes it to puff up and create the delicious texture.
- Use room temperature ingredients. The eggs and milk should be at room temperature before starting the recipe.
- Make the batter just before the oven reaches 425 degrees F. We've had best results when not letting the batter sit long.
- Don't open the oven during cooking. This can cause the pancake to fall. If that happens it will still taste good but not have the same texture.
- Allow it to sit after baking for a couple minutes. Once out of the oven the hootenanny will settle giving the custardy texture. Give it a few minutes before cutting and serving.
How to Make it
STEP 1. Heat the oven and baking dish
A key to this pancake method is starting with a hot pan. Place the baking dish into the oven and preheat to 425 degrees F.
STEP 2. Prepare the batter
When the oven is almost at temperature - Add all the batter ingredients except the flour to a blender. Blend to fully combine. Add the flour and blend to mix in (photo 1). Do not overmix.
STEP 3. Bake
When the oven reaches 425 degrees, carefully remove the heated pan from the oven. Add the butter (photo 2) carefully; it will splatter!! Once it has melted (photo 3) immediately pour in the hootenanny pancake batter (photos 4-5).
Place back in the oven and bake for 15-20 minutes until the edges have risen and the pancakes is golden and cooked (photo 6). The pancake rises during cooking then deflates after it's out of the oven.
STEP 4. Serve
Remove the hootenanny from the oven and allow it to sit for a few minutes before cutting and serving. It will deflate slightly which is normal.
Top with mixed berries, syrup or a light dusting of powdered sugar.
German puff pancakes are best enjoyed hot out of the oven. However leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven, air fryer or oven before serving.