This Apple Bottom Hootenanny Pancakes recipe holds a special place in my heart. It binds me to my mom and was inspired by a time in our lives when it was just the two of us against the big, scary world. These Saltine Peanut Butter Cookies were also born out of tough times. Both of these humble recipes are a shining reminder for creating your own light when things feel dark.
My mom and I were on our own for the first few years of my life. She was young, I was young, things were not easy. We didn't have much in those early years and often found ourselves crashing on couches and skipping meals. Suffice it to say, we went through some rough times.
My mom and I relied heavily on our local food bank to keep ourselves fed and nourished. I will forever be grateful to those who welcomed us with warmth back then. What a wonderful and comforting resource. This Apple Hootenanny Pancakes recipe has a way of providing comfort in a similar way.
I can still remember wandering the rows of the food bank and feeling especially inspired when we went home with saltines and peanut butter so we could make our favorite snack, Saltine and Peanut Butter Sandwiches. That combo is still one of my favorite snacks to this day. Hence the Saltine Peanut Butter Cookies recipe.
1 in 7 kids in America today face hunger
That is a staggering number and an issue that is near and dear to my heart. If you have the means, I encourage you to donate to No Kid Hungry. Winters are long and holidays feel bleak when you are hungry. Anything helps. Not only can you make a cash donation but donating your time is an especially generous way to show support as well.
The food bank was an important piece of our story
Without the generosity and comforts we received, I am not sure where we'd be today. I truly believe my deep love of food stems from learning the value of access to nourishing food at an early age.
This recipe was inspired by a childhood favorite, Hootenanny Pancakes
Growing up, my mom and I had a favorite go-to, Hootenanny Pancakes! We'd mix the easy batter together, pour it in a cake pan and I'd sit in front of the oven door and watch as the batter would slowly rise into billowing pancake peaks. The recipe was silly simple but the ritual of the rise was so special to us. This Apple Bottom Hootenanny Pancakes recipe honors that moment.
Just 10 basic ingredients to make easy Hootenanny Pancake recipe
- Apples
- Butter
- Brown Sugar
- Cinnamon
- Salt
- Eggs
- Milk
- Vanilla extract
- All purpose flour
- Powdered sugar
My recipe for Apple Bottom Hootenanny Pancakes takes that simple hootenanny pancake recipe one step further. Adding, rich brown sugar and cinnamon spiced apples that caramelize in the bottom of the pan. The batter is added poured into the hot pan over the apples. Then baked in a rippin' hot oven again. This creates the magic puff!
Once the apples have softened and get all of that caramelized gooey goodness going, the hootenanny pancake batter is poured into the hot pan, starting the puffing process. To this day, I still find myself sitting in front of the oven door, watching the magic happen as the peaks puff.
Make Apple Bottom Hootenanny Pancakes in 5 simple steps
- While you preheat the oven, melt the butter in the 9"x13" cake pan or baking dish.
- Toss in the thinly sliced apples, brown sugar, cinnamon and ½ teaspoon salt to the melted butter and bake for 15 minutes, until the apples have softened.
- Meanwhile, blend the eggs, milk, vanilla and remaining half salt together until frothy. Blend in flour until combined. Set aside until the apples have finished baking.
- Pour the batter into the hot pan, directly over the baked apples. Bake for another 20-25 minutes until the edges have started to brown and the center has puffed up and set. The heat of the hot pan and hot oven causes the pancake to puff up high and mighty!
- Sprinkle liberally with powdered sugar and serve immediately with butter and maple syrup.
is just blended. 
Apple Bottom Hootenanny Pancakes are an easy baking recipes that comes together quick
And since Hootenanny Pancakes bake in a large pan, they can feed a crowd of hungry bellies. It can be the main event or serve as a side to a full fledged bacon and egg breakfast. No matter how you plan to prepare these Apple Bottom Hootenanny Pancakes, you know they will bring smiles and make for some good food memories.
I puff up with pride when I think about how far my mom and I have come since those early days and I am immensely grateful that I now get to share my love of food and cherished recipes like these Apple Bottom Hootenanny Pancakes with you all.
A great big puffy thank you to my partners Bob's Red Mill and No Kid Hungry for their hand in putting a stop to childhood hunger and inviting me to take part in this important cause. I would not be where I am today without the support of others and I hope my story and this Apple Bottom Hootenanny Pancakes recipe will encourage another kiddo out there to follow their food filled dreams with a full belly and full heart.
If you need a little Friendsgiving Brunch recipe inspiration, you can find this recipe and 11 other other beautiful brunch recipes in the Bob's Red Mill | No Kid Hungry Friendsgiving Brunch E-Book!
PrintRecipe
Apple Bottom Hootenanny Pancakes
- Total Time: 50 minutes
- Yield: 6 slices
Description
Pancakes are always a party but these Apple Bottom Hootenanny Pancakes bring the hootenanny to breakfast! This easy recipe comes together quick and happily feeds a hungry crowd. A fluffy layer of eggy, puffy pancakes bakes atop a bed of brown sugared, cinnamon spiced apples in this one pan breakfast wonder.
Ingredients
- 2 large apples (- cored & very thinly sliced (⅛" thick))
- 6 tablespoons butter
- ⅓ cup Bob's Red Mill Brown Sugar
- 1 tablespoon cinnamon
- 1 teaspoon fine sea salt - divided
- 6 large eggs (- at room temperature)
- 1 cup whole milk (- at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup Bob's Red Mill Organic All Purpose Flour
- 1-2 tablespoons powdered sugar
Instructions
- Preheat oven to 400°F. While oven preheats add 6 tablespoons butter to a 9"x13" cake pan or baking dish and place in the oven as it warms, just until the butter has melted. Remove and set aside.
- Add the thinly sliced apples, brown sugar, cinnamon and ½ teaspoon salt to the melted butter. Toss together and spread apples evenly over the bottom of the pan. Return to oven and bake for 15 minutes, until the apples have softened.
- Meanwhile, mix the pancake batter together either by hand or in a blender. Vigorously whisk the eggs, milk, vanilla and remaining half teaspoon of salt together until light and frothy. Blend in flour until combined. Set aside until the apples have finished baking.
- Pour the batter into the hot pan, directly over the baked apples. Carefully transfer back to the oven and bake for another 20-25 minutes until the edges have started to brown and the center has puffed up and set.
- Sprinkle liberally with powdered sugar and serve immediately with butter and maple syrup.
Notes
*If you have a Silpat mat, it helps to line a baking sheet with the mat and place the cake pan on top to keep from sliding around and protect from any over spilling in the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: Pancakes
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