Description
This sourdough Dutch baby pancake is light, fluffy, and beautifully puffed—made with sourdough discard or starter for a simple, delicious breakfast or brunch.
Ingredients
3 large eggs, room temperature
¾ cup stirred sourdough starter (100% hydration; active or discard), room temperature preferred
¼ cup whole milk, room temperature
1 tablespoon granulated sugar
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
3 tablespoons unsalted butter
Instructions
Preheat oven & skillet: Place a 10-inch cast-iron skillet in the oven and preheat to 425°F. The skillet must be hot when you add the batter.
Blend batter: In a blender, combine eggs, sourdough starter, milk, sugar, salt, and vanilla. Blend for about 30 seconds until smooth and frothy.
Add butter: Carefully remove the hot skillet from the oven. Add butter and swirl to coat the pan. Immediately pour in the batter.
Bake: Return the skillet to the oven and bake for 16–20 minutes, until the pancake is puffed and golden brown at the edges. Avoid opening the oven in the first 15 minutes to prevent deflation.
Serve: Slice and serve hot with your favorite toppings. The Dutch baby will deflate slightly as it cools.
Notes
Toppings ideas:
Powdered sugar
Fresh berries (strawberries, blueberries, raspberries)
Sliced fruit (bananas, apples, peaches)
Maple syrup, honey, or lemon juice
Whipped cream, yogurt, Nutella, nut butters, or granola
Storage: Store leftovers wrapped or in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Make ahead: Batter can be prepared up to 24 hours in advance and refrigerated. May develop a more tangy, sour flavor.
- Prep Time: 2 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Dessert
- Method: Baked, Oven
- Cuisine: Dutch, German
