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Sourdough dutch baby in a cast iron skillet topped with berries.

Sourdough Dutch Baby (German Pancake)

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Author: Amy Duska

Equipment

  • 9-12" Cast Iron Skillet 9" deep pie plate or muffin tins

Ingredients

  • 4 tablespoons (56 g) butter divided
  • ¾ cups (166.67 g) sourdough starter discard room temperature
  • 6 tablespoons (90 g) whole milk room temperature
  • 4 large eggs room temperature
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract optional
  • ¼ teaspoon ground cinnamon optional

Optional toppings

  • raspberries, blueberries, or blackberries
  • powdered sugar
  • maple syrup
  • lemon wedges

Instructions

  • Make sure ingredients are at room temperature. Wipe out your cast iron skillet with a cloth or paper towel and place it onto the middle oven rack. Preheat your oven to 425°F (218°C).
  • Melt 4 tablespoons of butter and transfer 2 tablespoons to a large mixing bowl. (Reserve the remaining 2 tablespoons to coat the cast iron skillet in step 3.)
  • Add the remaining ingredients to the mixing bowl and beat for 1-2 minutes using an electric hand mixer. (This can also be done in a blender.)
  • Remove the cast iron skillet from the oven and swirl the remaining 2 tablespoons of butter to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 15-18 minutes. (Up to 20 minutes for a 9" skillet.)
  • Top the dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.
Nutrition Facts
Sourdough Dutch Baby (German Pancake)
Amount Per Serving
Calories 274 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 20g7%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

I used a 12" cast iron skillet to make the recipe. A smaller-sized 9-10" skillet will give you a more puffy dutch baby.