Sourdough Dutch Baby Pancake Recipe

A Dutch baby is an oven-baked pancake that puffs up dramatically in the oven, creating a golden, custardy bowl with crispy edges. It looks like something that took real effort, but it is genuinely one of the easiest things you can make for breakfast, the whole batter goes into a blender, gets poured into a hot skillet, and the oven does the rest. Adding sourdough discard gives it a subtle tang that works beautifully against the buttery richness.

Ingredients

• 100g sourdough discard
• 3 large eggs
• 75g all-purpose flour
• 120g whole milk
• 20g sugar
• 5g vanilla extract
• Pinch of salt
• 30g butter (for the skillet)

Method

Step 1: Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet (or oven-safe skillet) in the oven while it preheats, the skillet needs to be screaming hot.

Step 2: While the oven heats, blend the eggs, flour, milk, sourdough discard, sugar, vanilla, and salt in a blender until completely smooth, about 30 seconds. The batter should be thin and pourable, like heavy cream. Let it sit while the oven finishes preheating.

Step 3: When the oven is hot, carefully remove the skillet and add the butter. Swirl it around to coat the bottom and sides, it should melt and sizzle immediately. Pour the batter into the hot, buttered skillet and put it straight back in the oven.

Step 4: Bake for 18 to 22 minutes until puffed and deeply golden. Do not open the oven during baking, the temperature drop can deflate it prematurely. It will puff up dramatically, sometimes unevenly, creating a spectacular landscape of golden peaks and valleys.

When you pull it out, it will begin to deflate within a minute or two, that is normal and expected. The deflation creates a natural bowl shape that is perfect for toppings.

For more easy breakfast ideas using sourdough discard, try Sourdough Pancakes or Sourdough Waffles.