Description
Puffy, golden, and eggy, this hootenanny recipe is an easy oven pancake that’s perfect for cozy, nostalgic brunches.
Ingredients
Scale
Base Batter:
- 6 large eggs, room temperature
- 1 cup whole milk (or unsweetened oat/almond milk)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Pan:
- 4 tablespoons unsalted butter (or refined coconut/avocado oil)
Optional Flavor Add-ins:
- 1/2 teaspoon ground cinnamon or nutmeg
- Zest of 1 lemon or orange
- 1 tablespoon maple syrup or apple cider
Instructions
- Preheat Oven & Dish: Preheat oven to 425°F (218°C). Place a 9×13-inch baking dish in the oven with butter to melt and heat the pan.
- Mix Batter: In a bowl or blender, combine eggs, milk, flour, salt, and vanilla. Blend or whisk until smooth. Let rest 5–10 minutes.
- Pour & Bake: Carefully remove the hot dish, swirl butter to coat, then pour in the batter (it should sizzle). Return to oven and bake 20–25 minutes until puffed and golden.
- Serve Hot: Let cool 1–2 minutes. Slice and serve immediately with sweet or savory toppings.
Notes
- Use room temperature eggs and milk for best rise.
- Never open the oven door while baking.
- Store leftovers in an airtight container for up to 3 days or freeze for 1 month.
- Reheat in the oven or toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 2 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 165 mg