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!
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.