Sourdough Dutch Baby Pancake

This easy Sourdough Dutch baby pancake recipe made with sourdough discard is an easy breakfast recipe your whole family will love! For easier blending and a better puff in the oven, use room temperature ingredients. I prefer bubbly active sourdough starter for an added puffiness boost, but you can also use discard. Top with your favorite pancake toppings and enjoy!

Author: Natasha Kravchuk

Servings: servings

Calories: 189

Prep Time: 2

Cook Time: 16

Total Time: 18

Ingredients

3 large eggs, room temperature
¾ cup stirred sourdough starter, (100% hydration, active starter or unfed/discard), preferably room temperature
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 your 10-inch cast-iron skillet in the oven and preheat to 425°F. The skillet should be very hot before adding the batter.
Blend the batter: In a blender, combine the eggs, sourdough starter, milk, sugar, salt, and vanilla. Blend until smooth and frothy, about 30 seconds.
Add butter: Carefully remove the hot skillet from the oven with hot mitts. Add the butter and swirl until melted, coating the bottom and sides. Immediately pour in the batter.
Bake: Carefully return the hot skillet to the oven and bake for 16–20 minutes, until the pancake is puffed and golden brown around the edges. Avoid opening the oven during the first 15 minutes, or it may deflate.
Serve immediately: The Dutch baby will start to fall as it cools. Slice into wedges and serve hot with your favorite toppings.

Notes

Optional Toppings

Powdered sugar
Fresh berries (strawberries, blueberries, raspberries)
Sliced fruit (bananas, peaches, apples, or pears)
Maple syrup or honey
Whipped cream or yogurt
Drizzle of lemon juice
Nutella or nut butter
Toasted nuts or granola

Storage - wrap cooled leftovers in plastic wrap or an airtight container and store in the fridge for 5 days or in the freezer for up to 3 months.

Make Ahead - Make the batter up to 24 hours ahead and store covered in the fridge until ready to cook. Pour into hot cast iron (but not hot glass!) to bake. The pancake may have a more sour taste.

Nutrition Facts

Sourdough Dutch Baby Pancake

Amount per Serving

Calories

189

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.4

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

147

Sodium

200

Potassium

Carbohydrates

Fiber

0.3

Sugar

Protein

Vitamin A

465

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.