Description
A golden, puffed skillet pancake with a rich tang from sourdough starter, this Sourdough Dutch Baby is incredibly simple to make and absolutely stunning right out of the oven. Perfect for using up discard or active starter, and delicious with any sweet topping you love.
Ingredients
- 3 large eggs, room temperature
- 3/4 cup sourdough starter (active or discard, 100% hydration, room temperature preferred)
- 1/4 cup whole milk, room temperature
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
Instructions
- Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (218°C). The skillet should be very hot before adding the batter.
- In a blender, combine eggs, sourdough starter, milk, sugar, salt, and vanilla. Blend for about 30 seconds until smooth and frothy.
- Carefully remove the hot skillet using oven mitts. Add butter and swirl to coat the bottom and sides evenly.
- Immediately pour the batter into the skillet and return it to the oven.
- Bake for 16–20 minutes, or until puffed and golden brown around the edges. Do not open the oven for the first 15 minutes to prevent deflation.
- Serve immediately. Slice into wedges and add your favorite toppings like berries, powdered sugar, syrup, or whipped cream.
Notes
- Ensure all ingredients are at room temperature for best rise.
- Use a metal or cast-iron skillet for optimal puff and browning.
- Great way to use leftover sourdough discard without waste.
- Prep Time: 2 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
