Sourdough Dutch Baby (German Pancake)
Ingredients
- 4 tablespoons butter
divided
- 3/4 cups sourdough starter discard
room temperature
- 6 tablespoons whole milk
room temperature
- 4 large eggs
room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
optional
- 1/4 teaspoon ground cinnamon
optional
- raspberries
blueberries, or blackberries
- powdered sugar
- maple syrup
- lemon wedges
Directions
- 1
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).
- 2
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.)
- 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.)
- 4
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.)
- 5
Top the dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.
Sourdough Dutch Baby (German Pancake)
Similar Recipes
Ratings & Reviews
Based on 51 ratings
Rating Breakdown
About this Recipe
Craving a delightful, impressive breakfast or dessert that's surprisingly simple to make? This Sourdough Dutch Baby (German Pancake) is your answer. It bakes up incredibly light and puffy, offering a touch of elegance without any fuss.
Why This Sourdough Dutch Baby Works
This recipe shines as a brilliant way to use up your sourdough starter discard, transforming it into something truly special. Unlike many sourdough recipes that require long fermentation, you can mix the batter and bake this German pancake right away, making it an incredibly quick and easy option for busy mornings or an impromptu dessert.
What to Expect
You're in for a treat with this Sourdough Dutch Baby. Imagine a beautifully golden, puffy pancake that dramatically rises up the sides of your pan, creating a dramatic presentation. The exterior offers a delicate crispness that gives way to a soft, custardy interior. The flavor is subtly tangy from the sourdough, creating a wonderful balance with sweet or tart toppings. It's a comforting yet exciting dish that will become a go-to for its ease and impressive results.
Customization & Variations
One of the joys of a Dutch baby is how easily you can customize it with your favorite toppings. Embrace the bounty of fresh fruit with raspberries, blueberries, or blackberries scattered over the warm pancake. A dusting of powdered sugar is always a welcome touch, as is a generous drizzle of maple syrup. For a bright, zesty finish, a squeeze of fresh lemon wedges cuts through the richness beautifully. Feel free to mix and match to suit your mood or what's in season.
Serving & Context
This Sourdough Dutch Baby is perfect for a relaxed weekend breakfast or brunch, serving up to four people. It also makes a wonderfully light and satisfying dessert after a meal. Serve it immediately while it's still warm and gloriously puffy to fully appreciate its unique texture.