Sourdough Dutch Baby Pancake

sourdough german pancake in cast iron skillet with one slice cut out and lifted up

This sourdough puffy pancake is oven baked and perfect for topping with your favorite topping. Have it sweet or savory! Your kids will love this recipe!

Course Breakfast

Cuisine American

Keyword Dutch Baby, Easy Sourdough Recipe, German Pancake, Puff Pancake, Sourdough, Sourdough Discard, Sourdough Dutch Baby Pancake, Sourdough Recipes, Sourdough Starter

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 77.5kcal

Author Mary Rose

Equipment

1 Cast iron skillet

Ingredients

1 cup Sourdough Starter may use discard
3 Eggs
1/4 cup Milk
1/2 tsp Salt
1 tsp Vanilla Extract
1 tbsp Sugar optional
2 tbsp butter for the skillet while it is preheating

Instructions

Preheat a cast iron skillet in the oven and preheat to 425 degrees F with the butter in the skillet.
In a large bowl, add the starter, milk, eggs, vanilla, sugar, and salt.
Mix well until completely combined.
Carefully take the hot skillet out of the oven and put the olive oil, melted butter, or coconut oil in the skillet.
Pour the batter in the skillet.
Bake in preheated oven for 15-18 minutes until the edges or crispy and it is lightly golden brown.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze in freezer safe bag for up to 3 months.

Nutrition