Once you try this sourdough Dutch baby recipe, you are going to be making it on repeat!
This dutch baby recipe calls for only a few simple ingredients, comes out delicious every time, and is the perfect easy and quick breakfast idea.
What Is a Dutch Baby?
A Dutch baby is a pancake that’s a cross between a pancake and a popover.
Unlike traditional pancakes which are cooked on the stovetop, Dutch baby pancakes are baked in the oven. They contain more eggs than flour, making them light yet filling.
Though the Dutch baby is derived from a traditional German pancake recipe, it’s technically an American invention. The Dutch baby was born when a cafe owner in Seattle, Washington, came up with the recipe as a quick and easy breakfast option for his menu.
Dutch baby pancakes may look fancy, but they are actually incredibly easy to make! Which is why they are a go-to breakfast to make for myself and my family.
Why You’ll Love This Recipe
- It’s super easy to make. This recipe is a perfect quick and easy breakfast option for when you want something delicious and filling, but don’t have the time or energy to make something complicated!
- It’s healthy. Made from healthy and simple ingredients like sourdough discard, eggs, milk, and butter– this recipe is not only delicious, but nourishing as well.
- You can make it savory or sweet. My favorite way to eat a Dutch baby is with some powdered sugar, fresh fruit, and a drizzle of maple syrup on top. But you can add savory toppings as well– like herbs, greens, cheese, salted meats, smoked salmon, and more!
Sourdough Dutch Baby Ingredients
Sourdough discard: Sourdough discard is used in this recipe in lieu of flour. Discard is rich in gut-healthy probiotics and improves digestion. Plus, it adds a delicious flavor to the Dutch baby, and is a great way to use up any discard!
Milk: Milk adds moisture and helps to form the batter. I prefer to use whole milk, however, you can use any milk of choice.
Eggs: Unlike traditional pancake recipes, there’s no leavening agent used when making a Dutch baby. The fluffy rise comes from the eggs and the steam lifting the batter in the hot oven. This batter rises when baking, then falls when cooling.
Butter: Butter adds a delicious flavor and richness to this recipe, and contributes to the golden brown edges that Dutch baby pancakes form when baking.
Vanilla extract: Adding vanilla to this recipe adds a delicious layer of flavor that compliments sweet toppings like fresh fruit and powdered sugar. If adding savory toppings to your Dutch baby, feel free to leave the vanilla out.
Salt: A dash of salt adds an extra pop of flavor and balance to this recipe.
How to Make a Sourdough Dutch Baby
1. Preheat your oven to 425F and place a 10-inch cast iron skillet or oven-safe pan in the oven to heat up.
2. In a large mixing bowl, whisk together the sourdough discard, milk, eggs, vanilla extract, and salt until well combined.
3. Carefully remove the hot skillet from the oven and add the butter to the skillet.
4. Pour the batter into the skillet over the butter and do not stir. Then quickly return it to the oven. Bake for 20-25 minutes, or until the pancake is puffed up and golden brown around the edges.
5. Remove the Dutch baby from the oven and let it cool for a few minutes. It will deflate slightly as it cools.
6. Dust the pancake with powdered sugar and serve warm. You can top it with fresh berries or any fruit of choice, and drizzle with maple syrup. Enjoy!
Do I Have to Use a Cast Iron Skillet?
Dutch baby pancakes get their fluffy texture from the batter hitting a hot skillet before being baked. Though this is best achieved with a cast iron skillet due to its capability to retain heat extremely well, you can use any oven-safe skillet or dish as an alternative.
How to Serve a Dutch Baby
You can serve your Dutch baby pancake right from the skillet or transfer it to a serving plate.
I love to dust the Dutch baby with powdered sugar, add seasonal fruit, and drizzle with maple syrup. However, you can add any toppings you’d like, such as yogurt, whipped cream, jam, or any other sweet or savory toppings you’d like!
Sourdough Dutch Baby
Ingredients
- 1/3 cup milk
- 4 large eggs
- 1 cup sourdough discard
- 1 tsp vanilla extract
- 4 tbsp butter
- dash of salt
Optional Toppings:
- powdered sugar
- fresh berries or fruit of choice
- maple syrup
Instructions
- Preheat your oven to 425F and place a 10-inch cast iron skillet or oven-safe pan in the oven to heat up.
- In a large mixing bowl, whisk together the sourdough discard, milk, eggs, vanilla extract, and salt until well combined.
- Carefully remove the hot skillet from the oven and add the butter to the skillet.
- Pour the batter into the skillet over the butter and do not stir. Then quickly return it to the oven. Bake for 20-25 minutes, or until the pancake is puffed up and golden brown around the edges.
- Remove the Dutch baby from the oven and let it cool for a few minutes. It will deflate slightly as it cools.
- Dust the pancake with powdered sugar and serve warm. You can top it with fresh berries or any fruit of choice, and drizzle with maple syrup. Enjoy!
Want to Learn How to Make More Delicious Recipes From Scratch?
Once you start swapping premade food staples for healthier, homemade alternatives– you won’t ever go back! There is nothing better than creating wholesome meals for your family that are nourishing and delicious! Which is why I created a recipe guide full of healthier, from-scratch versions of your favorite kitchen staples that you and your family will love. Grab a copy today, and fill your kitchen with delicious and simple recipes just like this one!
Did you make my sourdough Dutch baby recipe? Let me know in the comments! To explore the latest recipes on the blog, check out my recent posts: