This Sourdough Dutch Baby Is Every Pancake Lover’s Dream Brunch: Easy One-Skillet Recipe
Use up your leftover sourdough starter to make this giant pancake that your crowd will love!
Sourdough starter is a home baker’s gem…until you have more than you need to bake bread. In cases like this, it’s worth exploring other ways to use up your sourdough starter so it doesn’t end up going down the drain. One way is by whipping up a sourdough Dutch baby that your brunch crowd will love. This giant pancake is sweet, buttery and slightly tangy thanks to the sourdough starter. It’s also light and tender so you shouldn’t have any trouble slicing and serving it. Keep reading for pointers on turning this natural yeast into a fluffy morning treat!
What is a sourdough Dutch baby?
A sourdough Dutch baby pancake is made by combining the starter, flour, eggs, milk and other ingredients into a batter. The batter is then baked in a skillet (or another large dish) until it’s golden brown and puffed up. From there, the pancake is topped with fruit, powdered sugar and/or maple syrup before serving. Although sourdough starter isn’t a traditional ingredient for a Dutch baby, it gives the treat a mild tanginess and an airy texture.
Why did my Dutch baby collapse?
You may be worried when your risen Dutch baby deflates after you pull it out of the oven—but it’s actually normal. Steam builds up within the pancake as it bakes, causing it to inflate. Removing it from the heat allows the steam to escape and results in a flattened Dutch baby. Still, the pancake is tender on the inside while the edges are crispy.
How to make a sourdough Dutch baby
This sourdough Dutch baby recipe comes from TikTok creator @wellmadebykiley who uses brown butter to infuse the pancake with a nutty flavor. “The perfect fluffy, soft, and crispy edge dutch baby—with the deep flavor of brown butter, and topped with warm blueberries and a drizzle of maple syrup. Is there anything better?!” she writes in the caption.
A key step in this recipe is heating your cast iron skillet in the oven before pouring in the batter. This kick-starts the cooking process and creates a browned crust on the bottom. Don’t let the heated pan sit out at room temperature too long or else the pancake won’t rise and brown properly. You can also tweak this recipe to your liking by using other berries in place of blueberries. So easy and delicious!
Brown Butter Sourdough Dutch Baby
@wellmadebykiley BROWN BUTTER SOURDOUGH DUTCH BABY The perfect fluffy, soft, and crispy edge dutch baby — with the deep flavor of brown butter, and topped with warm blueberries and a drizzle of maple syrup ✨ Is there anything better?! Expand the caption for the recipe below 🤎 #Recipe Details (makes 1, 6.5-inch skillet pancake): Ingredients: – 3 eggs – 1 cup sourdough starter (fed or unfed) OR discard – 2 tbsp + 2 tsp milk of choice – 1/4 tsp salt – 1/2 tsp vanilla extract – 1 tablespoon maple syrup – 3 1/2 tbsp butter Topping: – Blueberries, warmed in the microwave for 45 seconds – Powdered sugar – Maple syrup *You CAN DOUBLE this recipe to make it in a 12-inch skillet Instructions: Preheat oven to 425F. Place the butter into a 6.5-inch cast iron skillet (you can also use a pie dish or pie plate, casserole dish, or any oven-safe dish that can withstand a high baking temperature). Place the skillet in the hot oven and let the butter melt and slightly brown, making sure to watch closely so the butter doesn’t burn! While the skillet is heating up in the oven, make the batter. Add the eggs, sourdough starter, milk, salt, vanilla, and maple syrup to a blender. Pulse until smooth and just incorporated. You may need to use a spatula to scrape down the sides, but be careful NOT to over-mix! Remove the hot skillet from the oven. Immediately pour the batter all at once in into the skillet (this HAS to be done right after the skillet is removed from the oven). Return the skillet with the batter to the oven and bake at 425F for 15-20 minutes, until the top is golden brown. Remove and let cool for 5 minutes. Then top with warmed blueberries, powdered, sugar, and maple syrup (or any other desired toppings). Cut and serve immediately straight from the skillet. Enjoy! #sourdough #sourdoughbread #sourdoughrecipe #sourdoughstarter #sourdoughdiscard #sourdoughdiscardrecipe #sourdoughpancakes #dutchbaby #sourdoughdutchbaby #breakfast #baking
Ingredients:
Pancakes:
- 3 eggs
- 1 cup active sourdough starter or discard
- 2 Tbs. plus 2 tsp. milk of choice
- ¼ tsp. salt
- ½ tsp. vanilla extract
- 1 Tbs. maple syrup
- 3½ Tbs. butter
Toppings:
- Blueberries, warmed in the microwave for 45 seconds
- Powdered sugar
- Maple syrup
Directions:
- Yield: 2 to 3 servings
- Preheat oven to 425°F.
- Place butter into 6½-inch cast iron skillet (Note: You can also use an oven-safe pie dish or casserole dish if needed.)
- Place the skillet in hot oven and let the butter melt and slightly brown, making sure to watch closely so butter doesn’t burn. While skillet is preheat in oven, prepare batter.
- To make batter: Add eggs, sourdough starter, milk, salt, vanilla, and maple syrup to blender. Pulse until smooth and just incorporated. Feel free to use spatula to scrap down sides but avoid overmixing batter.
- Remove hot skillet from the oven. Immediately pour batter all at once in into skillet. Return skillet with batter to the oven and bake 15 to 20 minutes, until top is golden brown. Remove and let cool 5 minutes.
- Top with warmed blueberries, powdered, sugar and maple syrup (or any other desired toppings). Slice and serve right away from skillet. Enjoy!
- Note: Double the measurements of the ingredients to make a bigger Dutch baby in a 12-inch skillet.
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