Hootenanny Pancakes
This delicious oven baked pancake puffs up while baking then settles into a custard-like texture with flavor similar to French Toast. The ease of making and fast cooking time makes it perfect for a hot breakfast any day of the week and serving guests.
Servings: 8 servings
Calories: 182kcal
Ingredients
- 6 large eggs room temperature
- 1 cup non-fat milk room temperature
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour regular or gluten-free measure-for-measure flour blend; spoon the flour into the measuring cup, do not scoop
- 4 tablespoons (¼ cup) unsalted butter
Instructions
- Place a 9-inch by 13-inch baking dish into the oven and preheat to 425 degrees F.
- When the oven is almost to 425 degrees (see notes): Add all the batter ingredients except the flour to a blender. Blend to fully combine.6 large eggs, 1 cup non-fat milk, 1 tablespoon granulated sugar, ¼ teaspoon kosher salt, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Add the flour and blend to mix in. Do not overmix.1 cup all-purpose flour
- When the oven reaches 425 degrees, carefully remove the heated pan from the oven. Place the butter in the pan (be careful; it will splatter) and allow it to melt. Immediately pour in the batter and place back into the heated oven.4 tablespoons (¼ cup) unsalted butter
- Bake for 15-20 minutes until the edges have risen and the pancakes is golden and cooked. The pancake rises during cooking then deflates after it's out of the oven.
- 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.
Notes
You altitude and flour used can affect how much the pancake puffs!
Recipe Tips
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. Warm before serving.
- Start with a hot pan and hot butter.
- Make the batter just before the oven reaches 425 degrees F. We've had better results when not letting the batter sit long.
- Use room temperature eggs and milk.
- Don't open the oven during cooking.
- Allow it to sit after baking for a couple minutes.
- A big helping of mixed berries
- Fresh fruit (peaches are great)
- Drizzle of low calorie syrup
- Dollop of low calorie whipped topping
- 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. Warm before serving.
Nutrition
Calories: 182kcal | Carbohydrates: 15g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 140mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 0.01mg | Calcium: 68mg | Iron: 1mg