Sourdough Dutch Baby (German Pancake)
This easy sourdough dutch baby bakes up puffy in just 15 minutes. It's a great recipe for using leftover sourdough discard because you can mix the batter and bake it right away for a quick and easy breakfast or dessert!
Equipment
- 9-12" Cast Iron Skillet 9" deep pie plate or muffin tins
Ingredients
- 4 tablespoons (56 g) butter divided
- ¾ cups (200 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.
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.
Nutrition
Calories: 274kcalCarbohydrates: 20gProtein: 10gFat: 17g