Sourdough German Pancake (Dutch Baby)
A sourdough German pancake (aka a Dutch baby) recipe is a classic staple made from sourdough discard, eggs, milk and the best part - no extra flour! Light and fluffy, this protein packed treat can be enjoyed at breakfast or dessert!
Equipment
- 1 6" cast iron skillet
- 1 Large Mixing Bowl
- 1 Kitchen Blender / Immersion Blender optional
Ingredients
- 1 cup sourdough discard
- 3 eggs
- 3 tbsp unsalted butter Can use salted butter
- 2 TBSP milk
- 1 TBSP maple syrup can substitute agave, honey or sugar
- 1 tsp vanilla extract
- 1/8 tsp salt If salted butter used, leave out
Instructions
- Preheat oven to 425 degrees Farenheit. Heat your 6" cast iron skillet on a medium heat. Melt the butter in the cast iron skillet.
- Next, use a blender or a whisk to combine all ingredients (sourdough discard, eggs, milk, maple syrup, vanilla extract, salt). Stir until combined.Pour the sourdough german pancake batter into the hot cast iron skillet. Remove from stovetop and place in oven.
- Cook in the oven for 12-15 minutes - or until the top of the sourdough dutch baby is firm to the touch and golden brown in color.Ensure the oven door is closed until complete as it will sink when exposed to heat.
Video
Notes
Add - ins
- Mix the add-ins to the batter when all ingredients are combined. If using an ingredient which has moisture when heated (IE Strawberries), cook time may increase.
- For a fluffy dutch baby, ensure your ingredients (milk and eggs) are room temperature. This will yield the highest rise.
- 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: 188kcalCarbohydrates: 11.2gProtein: 6.1gFat: 13.3gSaturated Fat: 6.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.3gCholesterol: 151mgSodium: 126mgPotassium: 63mgSugar: 5.7gVitamin A: 370IUCalcium: 38mgIron: 0.8mg
Tried this recipe?Let us know how it was!