If you have never had a sourdough Dutch Baby, otherwise known as a German pancake, you are in for a treat. They have a great butter flavor that beautifully puffs up in the oven leaving a nice crusty outer layer with a soft inside.

Dutch babies are an easy breakfast treat that goes together quickly with a short list of ingredients and puffs up for a fun display. Use your sourdough starter for the added health benefits.

Serving Sourdough Dutch baby pancakes is fun with how puffy they get in the oven.

These Dutch baby pancakes are so fun to make with how they beautifully puff up in the oven. It makes for a fantastic display when you bring them to the table to serve. They seem fancy, but are really quite easy.

I find that I make Dutch baby pancakes more in the spring because they are an excellent way to use up excess eggs. And with the chickens, we always have a lot of eggs in the spring.

Another reason to make Dutch babies is to keep the fun in breakfast. Along with being high protein from all the eggs, they are something different. If your kids are like mine, they can get bored with the same breakfast items and need a change. These are great for that.

Sourdough Dutch baby pancakes are a fun breakfast to serve.

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How to Serve the Sourdough Dutch Baby Pancakes

When the Dutch Baby pancake is done and ready to come out of the oven, make sure everyone is around to see it. It will deflate after a few minutes.

I like to bring it to the table and serve it from the cast iron pan it was baked in.

After cutting individual pieces, we like to add a bit of maple syrup and if we are feeling fancy, a dusting of powdered sugar. It makes it feel fun and doesn’t add too much sugar.

Adding some fresh berries along on the side works well.

Tools Needed

Cast iron skillet (12 inch) or a 9×13 pan
Blender or stick blender

Ingredients for Sourdough Dutch Baby

4 tablespoons butter
6 large eggs
1 cup whole milk
1 cup unbleached organic flour
1/2 cup sourdough discard (unfed)
1 tablespoon organic cane sugar
1 teaspoon vanilla
1/4 teaspoon salt

Sourdough Dutch baby batter goes into a hot cast iron pan.

Step-by-step Instructions for Sourdough Dutch Baby

Preheat the oven to 425 degrees F
Add 4 tablespoons butter to your 12 inch cast iron skillet. Place the skillet in the oven to preheat and melt the butter.
In a blender or a bowl with a stick/immersion blender, beat the eggs for a few minutes to incorporate air.
Then combine the milk, flour, sourdough discard, salt, sugar, and vanilla into the eggs. Blend to combine.
When the butter is melted in the skillet, remove it from the oven and pour the batter into the hot pan. Do not mix the butter.
Place the skillet back into the oven and bake for 20-25 minutes. Watch for the edges to be golden brown and puffy.
Remove from the oven and serve immediately with maple syrup, powdered sugar, and fresh fruit. Some like to squeeze some lemon juice on top instead of maple syrup.

Tips

Room temperature ingredients mix up best.
You can use active sourdough starter instead of discard if needed.
Do not open the oven while baking – it might deflate the Dutch baby. Only open when the time is nearing to take it out to check for doneness.

Sourdough Dutch Baby Pancake

Ingredients

4 tablespoons butter
6 large eggs
1 cup whole milk
1 cup unbleached organic flour
1/2 cup sourdough discard (unfed)
1 tablespoon organic cane sugar
1 teaspoon vanilla
1/4 teaspoon salt

Instructions

1. Preheat the oven to 425 degrees F

2. Add 4 tablespoons butter to your 12 inch cast iron skillet. Place the skillet in the oven to preheat and melt the butter.

3. In a blender or a bowl with a stick/immersion blender, beat the eggs for a few minutes to incorporate air.

4. Then combine the milk, flour, sourdough discard, salt, sugar, and vanilla into the eggs. Blend to combine.

5. When the butter is melted in the skillet, remove it from the oven and pour the batter into the hot pan. Do not mix the butter.

6. Place the skillet back into the oven and bake for 20-25 minutes. Watch for the edges to be golden brown and puffy.

7. Remove from the oven and serve immediately with maple syrup, powdered sugar, and fresh fruit. Some like to squeeze some lemon juice on top instead of maple syrup.