Sourdough Dutch Baby Pancake

overhead photo of a cast iron skillet with a sourdough German pancake topped with berries, whipped cream, and powdered sugar

This easy sourdough Dutch baby pancake has a delicious, soft center with the classic puffiness of your favorite German pancake recipe but made healthier with fermented grains. It's the perfect recipe for all that sourdough discard.

Course Sourdough

Cuisine American

Keyword cast iron pancakes, sourdough dutch baby pancake, sourdough German pancake

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 276kcal

Author Lisa

Ingredients

6 large eggs
2 cups sourdough starter
1/3 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons maple syrup or honey
6 tablespoons butter

Instructions

Preheat oven to 425.
In a large bowl or blender, add eggs, sourdough starter, milk, salt, vanilla, and honey. Whisk or blend until smooth.
Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.
Pour the batter over the melted butter and place into the preheated oven.
Bake for 15-20 minutes until puffed up.
Serve right away with butter, fruit, or syrup.

Notes

Make sure your cast iron skillet is nice and hot. This helps it bake fast and the sides to be nice and puffy.
This recipe can be made using sourdough discard or active sourdough starter.
Don’t open the oven door until the pancake has been baking at least 15 minutes. Opening it too soon can make the Dutch baby deflate.

Nutrition