Mornings with a sourdough strawberry Dutch baby are far from subpar. Strawberries bring a spring twist to a Dutch baby, aka German pancake, is light, sweet and refreshing.
I am always trying to think outside the box when it comes to breakfast. Whether our family is enjoying breakfast for dinner on Sundays or needs a sweet treat for daily coffee time, a sourdough Dutch baby recipe often hits the table.Â
After years of healing my gut by eating gluten free before eating sourdough, sourdough dutch baby recipes were some of the first I tried with my starter. As someone who was dipping their toes into eating wheat again, I was nervous to eat sourdough recipes with added flour. Sourdough baby recipes soon came to the rescue!
Today we often buy or grow more fruit than we can consume, it ends up getting preserved in the fridge or freezer. While doing a freezer clean out as apart of our annual no spend month challenge, these quartered strawberries had me intrigued.Â
The sourdough discard sitting in my fridge desperately needed a refresh, so what better way to combine the two than in a strawberry sourdough Dutch baby recipe! This easy recipe can be adapted to use fresh strawberries (or other fruit like this blueberry sourdough Dutch baby!).
Because of the weight of the strawberries, this Dutch baby is not as fluffy as a traditional sourdough Dutch baby with no add ins. It is more custard like in texture, with a jam consistency thanks to the strawberries. It is sweet, without giving you a toothache and higher in protein than other sourdough breakfast or sourdough dessert options.
Plus, the presentation could not be prettier. We love the finished look of the strawberry dutch baby pancake sourdough, especially when dusted with powdered sugar!
All this talk about strawberries has me longing for time in the garden. Seeing those strawberry plants sprout, hearing the birds chirping in the background and this summer, chickens clucking away as they forage on our property.
More on the new addition to our backyard homestead later – we are off to make this great recipe for Mother’s Day Brunch!
Why you will love this strawberry sourdough dutch baby
Kitchen Equipment
We use our trusty 6″ cast iron skillet for this recipe. If you double it in size, a 12” skillet works well too. You can also use a cake pan or casserole dish. Using a casserole dish would make it more like a giant pancake – served in squares!
The only other equipment you need for this recipe is a large mixing bowl and whisk or a blender.
Ingredients for a Sourdough Strawberry Dutch Baby
All basic sourdough Dutch baby recipes start with the same simple ingredients. This recipe has the addition of strawberries (fresh or frozen)!
- Sourdough discard
- Sourdough starter is easy to make from scratch. I can teach you how to make a sourdough starter as the process is quite easy. Here I will teach you how to get started on your sourdough journey.
- This is a sourdough recipe with no additional flour. It is from our collection of stir and go recipes. Because this recipe uses eggs for rise within the pancake, you can use active starter or sourdough starter discard.
- Eggs
- Eggs provide the rise / fluffy texture within this fluffy pancake.
- Butter
- Butter is a must within this recipe, not only to provide stability but a decadent flavor. We prefer unsalted butter within this recipe.
- Milk
- Vanila Extract
- Maple Syrup
- If you prefer other sweetness (agave, stevia or sugar), you can swap them out if preferred.
- Salt
- Strawberries
- Fresh or frozen strawberries can be used within this recipe. If they are more tart or lack flavor, add a tablespoon or two of sugar to bring out the natural flavor. This will create a jam like consistency when added to the butter.
- Toppings
- We love a variety of toppings on our sourdough dutch baby. Whether it be fresh apple slices, seasonal fruit, whipped cream, lemon curd, maple syrup or powdered sugar – all go well on the top!
How to make a Strawberry Sourdough Dutch Baby
Start by preheating the oven to 425 degrees Fahrenheit. Next, heat the cast iron skillet on the stovetop on a medium-low heat.
Add the butter to the hot skillet, allowing it to melt completely. Then dd the strawberries to the cast it on skillet. Finally, add 1-2 tablespoons of sugar.
Allow the strawberries to breakdown slightly, creating a strawberry jam consistency in the cast iron skillet. The mixture will begin to bubble around the perimeter.
In a mixing bowl, combine the remainder of the Dutch baby ingredients. Mix together (or blend) until smooth. Give the strawberries one last stir. Then, once the sourdough Dutch baby ingredients are combined, pour over the top of the strawberries.
Turn off the stovetop and place the Dutch baby into the oven. Do not open the door until you are ready to check the “doneness”. If you open the door multiple times, the Dutch baby will not “puff” up as much.
Allow the sourdough Dutch baby pancake to cook for 15-17 minutes or until the sides are pulling away from the cast iron skillet and the top of the strawberry sourdough Dutch baby is firm to the touch. The top may be golden brown in color.
Allow to cool for a moment before cutting and serving. Serve as is or top with powdered sugar, lemon curd, maple syrup, whipped cream or more fresh berries.
If you are serving for dessert, top with vanilla ice cream and fresh strawberries.
How to store a Sourdough Dutch Baby
Our family can eat an entire strawberry sourdough dutch baby in one meal. However, if there are leftovers, place them in an airtight container or ziplock baggie for up to 5 days.
We have not tried freezing this, though you likely could in a freezer safe bag for up to 3 months.
Frequently Asked Questions
Strawberry Sourdough Dutch Baby
Equipment
- 1 6" cast iron skillet
- 1 Large Mixing Bowl
Ingredients
- 1 cups sourdough discard
- 3 eggs
- 3 TBS unsalted butter melted. Can substitute salted butter, ghee or coconut oil
- 2 TBS milk can substitute water or dairy free milk
- 1 maple syrup can substitute agave, honey or sugar
- 1 /2 tsp vanilla extract
- 1/8 tsp salt if salted butter used, leave out
- 1 cup strawberries fresh or frozen
- 2 TBS white sugar optional – to make sweeten strawberries
Instructions
- Preheat the oven to 425 degrees Fahrenheit.Heat the cast iron skillet on the stovetop on a medium-low heat. Add the butter to the pan, allowing it to melt completely. Add the strawberries to the cast it on skillet. Add 1-2 tablespoons of sugar, if desired.Allow the strawberries to breakdown slightly, creating a strawberry jam consistency in the cast iron skillet. The mixture will begin to bubble around the perimeter.
- In a mixing bowl, combine the remainder of the Dutch baby ingredients. Mix together until smooth. Give the strawberries one last stir. Then, add the sourdough dutch baby ingredients over the top of the strawberries.
- Place the cast iron skillet into the oven. Do not open the door until you are ready to check the “doneness”. If you open the door multiple times, the Dutch baby will not “puff” up as much.Allow the sourdough Dutch baby pancake to cook for 15-17 minutes or until the sides are pulling away from the cast iron skillet and the top of the strawberry sourdough Dutch baby is firm to the touch. The top may be golden brown in color.
- Allow to cool for a moment before cutting and serving. Serve as is or top with powdered sugar, maple syrup, whipped cream or more fresh berries.If you are serving for dessert, top with vanilla ice cream and fresh strawberries.
Video
Notes
- Fresh and frozen strawberries work well within this recipe. Frozen strawberries may release more moisture and lengthen the cooking time.
- For a fluffy dutch baby, ensure your ingredients (milk and eggs) are room temperature. This will yield the highest rise.
- Ensure the pan it hot before pouring in the batter.
- If you do not have a cast iron skillet, use a cake pan. Make sure it heats up as the oven does to prevent sticking and for the best rise in the dutch baby,
Nutrition
Do you have strawberries growing in your garden? If so, share what sourdough strawberry recipes you like to enjoy in the comments below!
