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Sourdough Dutch Baby Pancake Recipe

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4.3 from 7 reviews

This easy Sourdough Dutch Baby Pancake recipe uses sourdough discard to create a fluffy, golden pancake that's perfect for breakfast or brunch. Made with simple pantry staples and cooked in a cast-iron skillet, this Dutch baby is wonderfully puffed, slightly tangy, and delicious served with your favorite toppings.

Ingredients

Dry Ingredients

  • 1 tablespoon granulated sugar
  • ¼ teaspoon fine sea salt

Wet 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 teaspoon vanilla extract

Other

  • 3 tablespoons unsalted butter

Instructions

  1. Preheat oven & skillet: Place your 10-inch cast-iron skillet in the oven and preheat to 425°F. Ensure the skillet is very hot before adding the batter to achieve the best puffiness and crust.
  2. Blend the batter: In a blender, combine the eggs, sourdough starter, milk, sugar, salt, and vanilla extract. Blend until the mixture is smooth and frothy, about 30 seconds, which helps incorporate air for a light texture.
  3. Add butter: Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter and swirl it around until fully melted and coating the bottom and sides of the skillet evenly. This prevents sticking and adds flavor.
  4. Bake: Immediately pour the blended batter into the hot, butter-coated skillet. Return the skillet to the oven and bake for 16 to 20 minutes, until the pancake is puffed up and golden brown around the edges. Avoid opening the oven door during the first 15 minutes to prevent deflating.
  5. Serve immediately: Once baked, the Dutch baby will begin to deflate as it cools. Slice into wedges and serve hot with your favorite toppings such as powdered sugar, fresh berries, maple syrup, or whipped cream.

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 tightly in plastic wrap or store in an airtight container. Keep refrigerated for up to 5 days or freeze for up to 3 months.
  • Make Ahead: The batter can be made up to 24 hours in advance and stored covered in the refrigerator. Pour into a hot cast iron skillet when ready to bake. Note that the pancake may have a stronger sour flavor when made from cold batter.

Find it online: https://miracooking.com/sourdough-dutch-baby-pancake-recipe/