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What is a Dutch Baby?

A Dutch Baby Pancake, also known as a German pancake or a Dutch puff, is a type of popover that’s cooked in the oven. Despite its name, this delightful creation has no direct ties to the Netherlands; rather, it’s believed to have originated in Germany and gained popularity in the United States.

There are many variations of Dutch Baby Pancakes; sweet ones, savory ones, ones many with sourdough discard, like in this recipe and many more. One item to note regarding a sourdough discard Dutch Baby is that the final result of this recipe is a bit denser than ones made in a more “typical” recipe without discard.

What Will You Need?

Equipment

• Large Mixing Bowl or Blender
• Cast Iron Skillet

Ingredients

• Sourdough Discard
• Eggs
• Milk
• Flour
• Honey
• Vanilla Extract
• Butter
• Optional: Baking powder (if you prefer a slightly fluffier version)

How to Make A Sourdough Discard Dutch Baby

Preparing a sourdough discard Dutch Baby almost cannot be any easier. It comes together quite quickly and makes for a perfect busy morning healthy breakfast. You combine all ingredients, except the butter, in a blender or mixing bowl until well combined and let the batter rest while the oven pre-heats. Once the oven is preheated or close to it, place your cast iron skillet empty into the oven for a few minutes. Remove from the oven, add butter and allow it to melt from the heat of the skillet. Lastly pour the batter over the melted butter into the skillet and bake for about 20 minutes.

How to Serve

There are so many ways to serve a Dutch Baby or German pancake. You could opt for a savory or a sweet recipe and create virtually endless possibilities. Which is really great if you are a backyard homesteader like me and need to find all sorts of recipes that use up several eggs at once.

My favorite way to serve a sourdough Dutch baby is with an assortment of fresh fruits, syrups, jams and whipped cream. The picture below includes fresh blueberries, a honey strawberry syrup and butter syrup. My second favorite way to serve these up is with whipped cream, fresh strawberries and some maple syrup.

You can easily rotate topping through the seasons to keep this recipe tasting different and new each and every time. Berries are great toppings in the spring, juicy peaches are as good as they get in the summer and soft cinnamon apples or pears are delectable in the fall. However you decide to dress up your Sourdough Dutch Baby, it’s hard for this quick, simple and tasty recipe to disappoint so I hope you dig in and enjoy!

Other Sourdough Discard Recipes to Try

• Chocolate Chip Sourdough Discard Scones

Sourdough Discard Dutch Baby Pancake

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• 1c Sourdough Discard

• 6 Eggs (room temp)

• 3/4c Flour

• 3/4c Milk

• 2tbsp Honey

• 2tsp Vanilla Extract

• 4tbsp Butter (1/2 stick)

Directions

• Preheat oven to 425 degrees
• In a large mixing bowl or blender combine: sourdough discard, eggs, flour, milk, honey and vanilla extract
• Let batter rest for about 10 minutes. In the meantime, place your cast iron skillet into the preheating oven for a few minutes. Once warm, remove from the oven and add the butter to the pan to melt
• Pour the Dutch baby batter onto the melted butter in the cast iron skillet
• Place into the preheated oven and bake for about 20-25 minutes, until edges are golden brown
  
• Allow to cool for a few minutes and serve it up fresh and warm with your favorite toppings

Notes

• Use room temperature eggs for a better rise
• This is a more dense version of a Dutch baby, if you prefer one that is a little fluffier, add 1 tsp of baking powder to the mixture.