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Sourdough Dutch Baby

This light and filling sourdough Dutch baby pancake recipe is easy to make, tastes delicious every time, and is a perfect easy and quick breakfast option!
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Total Time30 minutes
Servings4

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 

  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!