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Hootenanny served with fresh fruit, whipped cream, and syrup

Hootenanny (German Pancake or Dutch Baby)

A delicious, fluffy, oven-baked pancake that puffs up beautifully while baking. It's an easy, foolproof dish that’s versatile and perfect for breakfast or brunch.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, European
Servings 8
Calories 190 kcal

Equipment

  • 1 Baking dish (9x13 inches) For baking the hootenanny
  • 1 Mixing bowl For whisking ingredients
  • 1 Whisk For mixing ingredients
  • 1 Sifter For sifting flour to avoid lumps

Ingredients
  

  • 6 tablespoons butter
  • 6 large eggs
  • 1 cup milk whole milk or a dairy-free substitute like almond or oat milk
  • 1/4 teaspoon salt
  • 1 cup flour all-purpose or a gluten-free blend
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg optional

Instructions
 

  • Preheat the oven to 425°F (220°C). Place a 9x13-inch baking dish into the oven and add butter. Let the butter melt in the pan.
  • In a large mixing bowl, whisk together eggs, milk, salt, cinnamon, vanilla, and nutmeg until the mixture is frothy.
  • Sift in the flour and whisk until smooth.
  • Remove the hot pan from the oven and pour the batter into it without stirring.
  • Bake in the oven for about 25 minutes, until the edges are golden and puffed up.
  • Let it cool slightly before slicing and serving with your favorite toppings, such as syrup, powdered sugar, or fresh fruit.

Notes

  • Ensure the pan and butter are hot when adding the batter to get the perfect puff.
  • Do not stir the batter after pouring it into the pan to ensure the best rise.
  • Let the pancake cool slightly before slicing.
  • You can customize the flavor by adding fruits, spices, or nuts to the batter before baking.