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Sourdough Dutch Baby Pancake
This easy Sourdough Dutch baby pancake recipe made with sourdough discard is an easy breakfast recipe your whole family will love! For easier blending and a better puff in the oven, use room temperature ingredients. I prefer bubbly active sourdough starter for an added puffiness boost, but you can also use discard. Top with your favorite pancake toppings and enjoy!
👥 4 Servings⏱️ Prep & Cook: 18 min⏳ Prep: 2 min🔥 Cook: 16 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●blender
📝 Preparation Steps
1
Preheat oven & skillet: Place your 10-inch cast-iron skillet in the oven and preheat to 425°F. The skillet should be very hot before adding the batter.
2
Blend the batter: In a blender, combine the eggs, sourdough starter, milk, sugar, salt, and vanilla. Blend until smooth and frothy, about ⏱️ 30 seconds.
large eggs (room temperature)3
3
Add butter: Carefully remove the hot skillet from the oven with hot mitts. Add the butter and swirl until melted, coating the bottom and sides. Immediately pour in the batter.
4
Bake: Carefully return the hot skillet to the oven and bake for 16–⏱️ 20 minutes, until the pancake is puffed and golden brown around the edges. Avoid opening the oven during the first ⏱️ 15 minutes, or it may deflate.
5
Serve immediately: The Dutch baby will start to fall as it cools. Slice into wedges and serve hot with your favorite toppings.
Nutrition Facts
calories
189 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
4 g
sodium Content
200 mg
protein Content
6 g
trans Fat Content
0.4 g
cholesterol Content
147 mg
carbohydrate Content
13 g
saturated Fat Content
7 g
unsaturated Fat Content
5 g
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