Sourdough Dutch Baby (German Pancake Made with Sourdough Starter)
This sourdough Dutch baby is a light, oven-baked German pancake made with sourdough starter for added depth of flavor. Baked in a hot cast iron skillet, it puffs dramatically in the oven before settling into a golden, custardy center with crisp edges. Finished with a dusting of powdered sugar and fresh berries, this sourdough German pancake is simple to prepare and perfect for breakfast, brunch, or a cozy weekend treat.
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Servings: 0
Equipment
- 10 to 12 inch cast iron skillet
- Mixing bowl
- Whisk or blender
Ingredients
- 6 large eggs
- 1½ cups sourdough starter discard about 215 g
- ½ cup milk 120 g
- 2 tablespoons all-purpose flour 18 g
- ½ teaspoon salt 3 g
- 1 teaspoon vanilla extract 5 g
- 2 tablespoons maple syrup or honey 30 g
- 6 tablespoons butter 85 g
Instructions
- Place a cast iron skillet in the oven and preheat to 425°F. The pan needs to be fully heated before adding the batter. In a bowl, whisk together: Eggs, sourdough starter, milk, flour, salt, vanilla extract, and maple syrup or honey. The batter should be smooth and pourable.
- Carefully remove the hot skillet and add the butter, swirling it around until fully melted and coating the sides.
- Immediately pour the batter into the hot buttered skillet and return it to the oven.
- Bake for 15 to 25 minutes, until tall and deeply golden brown. Avoid opening the oven during baking because that steam is what creates the dramatic puff.
Notes
Tips for the Best Rise
- Use a fully heated cast iron skillet
- Keep ingredients at room temperature
- Do not open the oven door while baking
- Serve immediately for the best texture