Sourdough Dutch Baby
sourdough dutch babies are high protein, full of natural probiotics, and quick and easy to make!
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Breakfast is the bomb. I hear its kind of gone out of style lately, but as for us – we will eat the breakfast, and we will enjoy it!
I have a handful of breakfast staples like scrambled eggs, pancakes, French toast, biscuits, and oatmeal that are tried, true, and kid approved. It’s not often I branch out, but when I first made a big sourdough dutch baby for breakfast a few months ago I instantly knew it would be a regular on the list of staples.
It’s quick & easy to make, heavy on eggs so high in protein, and can be made in a cast iron skillet (you know how I love one skillet meals for easy cleanup).
How to make a sourdough Dutch baby (German pancake)
First, preheat the oven and 10″ cast iron skillet to 425
Start making the batter with the basics – eggs, starter, raw milk, honey, sea salt
Whisk half a dozen eggs, then add the starter and the rest of the ingredients
Milk, honey, sea salt – all in one bowl
The batter will be really thin
Now that the batter is ready, take the hot skillet out of the preheated oven and add 1/4 cup of butter, then put the skillet and butter back in the over for a few minutes until the butter is melted and browned
Now pour the batter into the brown butter skillet and bake at 425 for 15 minutes
All finished! Let the dutch baby set and cool for 5-10 minutes before serving.
Top with m maple syrup, whipped cream, cinnamon, or whatever you choose! Apple butter, strawberry or peach preserves, and cranberry sauce have been toppings I’ve tried in the past and loved.
Recipe
Sourdough Dutch Baby
Ingredients
Equipment
Method
- Preheat oven to 425°F, heat a well seasoned 10" cast iron skillet in the preheating oven while making the batter.
- Beat the eggs in a large bowl.
- Add remaining ingredients (except butter): starter, milk, honey, salt and whisk to combine into a smooth, thin batter.
- Remove preheated skillet from the oven and add the butter, return to the oven for 3-5 minutes until the butter is melted and browned.
- Pour the batter into the brown butter skillet & bake at 425°F for 15 minutes.
- Remove from oven & let cool for 5-10 minutes before serving.
Nutrition
Notes
Tried this recipe?
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How to make a sourdough starter
How much milk is supposed to be added?
I’ve tried a few variations of this before. By far the best one!! I love that it takes several eggs and lots of starter because I was backed up with using with eggs and starter this week! Topped it with lemon juice, cinnamon, powdered sugar, and fresh chopped peaches!
This was incredible! I did feed my starter the night before and it was active but thinning by the morning. I didn’t have quite two cups, maybe 1.75 cups and it still turned out phenomenal. Otherwise I followed the recipe exactly. Definitely will make again.
Just FyI – Seemed more like a cake – and needed double the cook time. I followed the measurements exactly.
Do I have to use a cast iron skillet? I make my regular German pancakes in glass baking dishes. (I don’t own a cast iron skillet)
Should I use active starter or can I used sourdough discard?
This was AMAZING!! So easy and everyone loved it!! I will be putting this recipe in my pocket for brunch!
What if I have a smaller cast iron pan?
Could I use almond milk or oat milk instead of dairy milk?
I have used Almond milk to make a dutch pancake before and it worked out just fine.
Does the starter need to be fed first?
I did not feed my starter when I made this. I had some “aged” discard left over from another recipe but it wasn’t quite 2 cups worth so I supplemented it with unfed starter. Still turned out delicious with the appropriate texture and depth of flavor.