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Homemade sourdough Dutch baby pancake topped with powdered sugar and fresh strawberries

Sourdough Dutch Baby Pancake

5 from 2 votes
A simple breakfast that the whole family will love!
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Servings: 5
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 2 cups sourdough discard
  • 1/3 cup milk
  • 6 Tbsp butter
  • 2 Tbsp sugar, maple syrup, or honey we prefer maple syrup
  • 1 tsp vanilla
  • 1/2 tsp salt
For The Topping
  • powdered sugar
  • fresh fruit (berries, sliced apples, peaches) whatever you have on hand!

Method
 

  1. Preheat your oven to 425°F and place your cast iron skillet inside while it heats up. This step is key for that beautiful puff!
  2. In a mixing bowl, whisk together the eggs, sourdough discard, milk, melted butter, sugar, vanilla, and salt until smooth.
  3. Carefully remove the hot skillet from the oven and add butter. Place back in the oven until melted.
  4. Once the butter is melted, take the pan out and swirl the butter to coat the bottom. Pour the batter into the hot skillet and immediately return it to the oven.
  5. Bake for 18–22 minutes, or until the edges are puffed and golden brown.
  6. Remove from the oven (watch it deflate just a little—it’s part of the charm!) and dust generously with powdered sugar.
  7. Top with fresh fruit and serve right away.

Notes

  • Don't open the oven while it's baking - you'll lose that gorgeous rise
  • This is the perfect way to use up extra sourdough discard from your weekly baking
  • In the summer, we love topping ours with fresh-picked berries. In the fall, sauteed apples with a sprinkle of cinnamon are hard to beat.
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