Sourdough Dutch Baby Pancake
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.
Servings: 6
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
Calories: 276kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 218mg | Sodium: 362mg | Potassium: 109mg | Fiber: 1g | Sugar: 5g | Vitamin A: 642IU | Calcium: 55mg | Iron: 1mg