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–+ servings
dutch baby pancake in cast iron skillet with polka dot hot pad beneath.

Mixed Berry Sourdough Dutch Baby

Hailey
This mixed berry sourdough Dutch baby is a must try this summer season! With raspberries, blueberries, blackberries and strawberries, this sourdough Dutch baby is heavy on the fruit (and for a good reason).
5 from 2 votes
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 4 slices
Calories 220 kcal

Equipment

  • 1 6" cast iron skillet
  • 1 Large Mixing Bowl

Ingredients
  

  • 1 cup sourdough discard
  • 3 eggs at room temperature
  • 3 TBS unsalted butter melted. Can substitute salted butter, ghee or coconut oil
  • 2 TBS milk can substitute water or dairy free milk
  • 1 TBS 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 mixed berries fresh or frozen
  • 2 TBS lemon juice
  • 1-2 TBS lemon zest zest of a whole lemon

Instructions
 

  • To make a sourdough Dutch baby with mixed berries, start by ensuring all ingredients are at room temperature. This means the butter, eggs, milk and sourdough discard have been on the counter to warm up.
  • Preheat the oven to 425 degrees Fahrenheit. On the stovetop, heat the cast iron skillet on low heat to melt the butter.
    Once the butter is melted and hot, add the berries. If your berries are frozen, allow them to cook down for 5 minutes, stirring regularly. To the berries, squeeze half a lemon (about 2 TBS of juice) and zest the entire lemon.
  • While berries are cooking, mix the sourdough Dutch baby ingredients to a bowl or mixer. Stir (or blend) together until smooth.
    Once the berries have cooked down and started to become more jam like (as some of the liquid will have evaporated off), pour the sourdough Dutch baby batter into the pan.
  • Immediately transfer into the oven and allow to bake for 15-17 minutes. At this point, the Dutch baby will be firm to the touch and the top may have a slight golden brown color.
  • Once baked, remove from the oven and top with desired toppings. We like adding more berries, powdered sugar, maple syrup or whipped cream. Some people even like to serve it with a scoop of vanilla ice cream.

Notes

Mixed Berries
  • We like the mixed berry bag from Costco which has strawberries, raspberries, blueberries and blackberries. Fresh and frozen berries work well within this recipe. Frozen berries may release more moisture and lengthen the cooking time than fresh.
Fluffy Dutch Baby
  • For a fluffy dutch baby, ensure your ingredients (milk, eggs and sourdough starter) are room temperature. This will yield the highest rise.
  • Make sure the fruit is hot, too.
  • Ensure the pan it hot before pouring in the batter.
Alternate Baking Pan
  • 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

Serving: 4slicesCalories: 220kcalCarbohydrates: 24gProtein: 7gFat: 11gSaturated Fat: 5.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.4gCholesterol: 145mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Keyword breakfast, dessert, discard, fruit, Seasonal, sourdough
Tried this recipe?Let us know how it was!