Hootenanny Pancakes

When I was 15, my family spent some time in Oklahoma and our relatives there. I was so impressed with the cooking of my Great-Aunt Maggie and I asked her to share her recipes with me. She wrote down a few and then explained that she didn’t own any measuring cups, so she estimated that the amount was about the same as a coffee cup, and she thought it was about the same as a cup.
They tended to serve this with butter and powdered sugar, I’ve also seen it filled with fruit.
It makes a fun weekend breakfast and the kids have always loved seeing the big poof come out of the oven.
Hootenanny Pancakes 
6 eggs
1 cup flour (almond, oat or all purpose*)
1 cup milk or yogurt
1/4 cup butter
Put butter in a large cast iron frying pan (or a metal 9 x 13 pan), place in oven and preheat to 425 degrees F.
Blend eggs, flour and milk together. When oven is preheated, pour batter into hot buttered pan. Bake for 25 minutes.
Cut into wedges and serve hot with fruit sauce, jam or syrup.
*If you use all-purpose flour (wheat), Hootenanny Pancakes turn into huge popovers! So much fun!

Check out more simple recipes in my 5 Ingredient Recipe Index

About Rachel Jones

Hi there! I’m Rachel Jones, and I founded Nourishing Minimalism in 2012 at the beginning of my minimalist journey after I'd been doing a yearly decluttering challenge for 4 years and started to see a change in my home. If you're looking for encouragement in your journey, please join our FREE Facebook Group: Nourishing Minimalism Facebook Group


  1. Anonymous on 03/05/2013 at 8:18 pm

    Would this work with coconut flour?

    • Rachel on 03/05/2013 at 8:23 pm

      You would have to use a very small amount, I haven’t done it with coconut flour, so I have no idea how much to uses.

    • Christine on 03/06/2013 at 3:20 am
    • weboughtafarm on 04/13/2013 at 3:17 pm

      I’m sure it would be good with coconut, since it has so many eggs it wouldn’t be dependent on gluten, and almond is shown as an option. Looks good! I’ll have to try. I can’t wait until my chicks grow up and start producing eggs for recipes like this!

  2. Jill on 03/14/2013 at 8:05 am

    This comment has been removed by a blog administrator.

  3. Anonymous on 07/19/2013 at 9:40 pm

    What are some alternatives for a cast iron pan?

    • Rachel on 07/20/2013 at 12:15 am

      Perhaps stainless steel. I used glass 9x13s, but was always afraid they would crack when I poured in the batter.

  4. Anonymous on 07/22/2013 at 7:09 pm

    Can I replace the butter with applesauce or maybe 1/2 applesauce 1/2 coconut oil? My son is dairy free.

    • Rachel on 07/22/2013 at 7:14 pm

      The butter keeps it from sticking- you melt it in the pan before pouring the batter in, so please don’t use applesauce. Coconut oil works well. When I use coconut oil, I add 1/4 teaspoon salt to the batter, (to make up for the absence of salt from butter).

  5. JoAnn Burnett on 01/22/2014 at 10:29 pm

    I just found this website! Love it!
    If you use cornbread instead of flour it makes cornbread just like my mother use to fix for dinner. Now I make it once in awhile! Put butter on it while hot, yummy!!!!!

    • Rachel on 01/22/2014 at 11:47 pm

      So glad you’re here JoAnn!
      That sounds delicious, I will definitely have to try that soon. Thanks!

  6. Kathryn on 10/06/2014 at 9:35 pm

    I made these this morning with whole wheat flour. We put home made apple butter on them. My kids and I loved them. Thanks so much!

  7. Stefanie Williams on 05/21/2016 at 10:06 am

    I have some homeade blueberry syrup to use up. I can’t wait to try. Thanks!

    • Rachel on 05/21/2016 at 3:53 pm

      Oh yum! 🙂

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