Sourdough Dutch Baby {German Pancake}

If you're looking for an easy breakfast recipe that also uses sourdough starter, DO NOT sleep on this easy and delicious recipe for Sourdough Dutch Baby. Also known as a German Pancakes, Dutch baby pancakes are easy to make with no flipping required.

I've been baking with sourdough consistently now for about 3 years. If there is one thing I always have more than enough of it's leftover starter! So I'm always looking for ways to transform that sourdough discard into yummy desserts, snacks, and meals.

And while I love a delicious sourdough peach cobbler as much as the rest of us, desserts are meant to be the occasional treat. I needed ways to use my discard in every day meals!

So when I was also paired with the challenge of trying to find a way to use fresh eggs from our chickens, I knew I had to share a recipe for a Sourdough Dutch Baby pancake. That killed two birds with one stone, and was absolutely delicious!

This recipe is adapted from my Sourdough Baked Pancake recipes (I have a blueberry version and a strawberry version), and is the perfect way to introduce both sourdough and eggs to your morning breakfast routine. I also include a list of mix-ins and toppings if you want to get creative and fun with your sourdough German pancake.

Why You'll Love This Recipe

• It uses a whopping 300 grams of sourdough starter (1 heaping cup), meaning you can put all of that discard to good use.
• German pancakes are a great way to sneak some eggs into your breakfast. This one calls for a total of 6, which is great for those of us who keep chickens!
• Can be made with either active OR discarded sourdough starter.
• A quick and easy way to make pancakes - no flipping required!

Ingredients

• Sourdough Starter: You can use either active or discarded starter for this recipe. I keep a collection of discard in the fridge, so this is perfect for using up that stash of extra starter.
• Eggs: You'll need about 6 large eggs to make this recipe. If they are farm fresh, make sure to give them a quick little wash before using.
• Maple syrup: This adds a touch of sweetness. I obviously recommend some additional maple syrup for serving too!
• Butter: You'll need to add this to the pan (either a cast iron skillet or baking pan) to melt. It forms deliciously buttery and crispy edges all along the sides of the sourdough German pancake.
• Salt: Just a touch of mineral salt (we like Redmond's) balances the sweetness perfectly.
• Baking Powder: Added at the last minute provides some fluffiness and lift to the sourdough pancake batter.
• Vanilla extract: I accidentally left this out of the picture, but it's a must have ingredient for adding a lovely vanilla flavor to your dutch baby.

Equipment:

• Cast Iron Skillet: I keep my cast iron skillets out at all times, and we use them often. My favorite one (and the one I used for this recipe) is this 12" high sided model. It's perfect for baking casseroles and desserts.
• OR 9 X 13 Baking Dish: If you don't have a cast iron pan, use a 9 X 13 baking dish instead! Just add the butter to the dish and add it to the oven. Once the butter is hot and bubbly, remove and pour in the sourdough Dutch baby batter.

How to Make a Dutch Baby with Sourdough Starter

Start off by preheating your oven to 425ºF and grabbing a large bowl to prepare your sourdough German pancake batter.

Add the eggs into the large bowl and whisk well until the yolks are fully combined with the whites. Then, start adding the other ingredients, starting with the milk.

Then add in the maple syrup, sourdough starter, and mineral salt. Whisk really well to combine everything together, and then set the bowl aside while you prepare the cast iron skillet.

Whether using a cast iron skillet or baking pan, add the cooking vessel to the preheated oven along with the butter.

Once the butter is melted and bubbly, remove from the oven and set aside.

Add the baking powder to the German pancake batter and whisk well to combine. You should start to see the batter puff up a bit.

Immediately add the batter to the hot skillet with the butter. Don't worry about spreading it out evenly, as it will settle during baking.

Put the skillet back in the oven and bake for 22-25 minutes, or until the middle is set.

Remove from the oven and allow to cool for 5 minutes. Slice and serve with additional maple syrup and some powdered sugar, or your favorite toppings!

Ideas for Mix ins:

If you want to add some variations for flavor and texture, you can absolutely get creative and add about 1 cup of any of the following mix ins:

• Fresh chopped fruit
• Frozen wild blueberries
• Chocolate chips
• Chunks of cream cheese
• Shredded cheese and chopped ham (for a savory version)

Topping Ideas:

OR you can creative in the toppings department, and add any of the following (or whatever you can dream up!):

• Fresh berries
• Stewed fruit
• Compote or jam
• Maple syrup
• Whipped cream (try my maple sweetened whipped cream)
• Clotted cream
• Honey

Expert Tips

• Make sure to add the baking powder at the last minute before adding the batter to the pan. Adding it too soon will cause it to react and fall flat before it has the chance to activate in the oven.
• If you want to make this Sourdough Dutch Baby recipe with active sourdough starter, go ahead! Just leave out the baking powder, as you'll get plenty of lift from the active starter.
• If you want to add mix ins, keep the amount to about 1 cup. Any more than that and the ratio of mix ins to batter will be a bit off, and it just won't be as yummy!
• Store any leftovers in an airtight container in the fridge. Eat within 3-4 days.

More Sourdough Recipes

• Sourdough Bread Pudding
• Sourdough Banana Bread
• Sourdough Peach Cobbler
• Sourdough Apple Pie
• Baked Sourdough Pancakes - Strawberry Cream Cheese & Blueberry Cream Cheese