Sourdough Discard Dutch Baby

This sourdough discard dutch baby pancake is is a super simple, delicious way to use up some of that sourdough discard! This dutch baby pancake is the perfect size for two.

Dutch baby in a 9 inch skillet

This sourdough dutch baby pancake is made in a small 8-9 inch cast iron skillet, and makes just the right amount for a brunch or breakfast for two!

This is perfect for the stage of life my husband and I are in right now.

I have two main cast-iron skillets that I use regularly; The first one is a massive 14-inch skillet; the second is this small 9-inch skillet. The 9-inch skillet is much more manageable, and is perfect for cooking a small amount of skillet potatoes or whipping up 4 eggs in the morning.

Eventually I want to clean up the medium-sized 12-inch skillet I have in the storage shed, but for now I haven’t had any need for it.

Sourdough Discard Dutch Baby

I love dutch baby pancakes, and these are made with sourdough, which makes them extra nourishing. In case you were worried about a strong sourdough twang, you actually can’t taste the sourdough much at all in this recipe.

If you happen to have 1 cup of sourdough discard that needs to be used, I have also successfully made this dutch baby using only sourdough starter, egg, and salt. The texture will be nearly the same, too!

Sourdough has so many benefits. Not only are you avoiding commercial yeast, but fermenting the dough makes your bread much easier to digest. 

Because fermentation neutralizes the phytic acid (which is an anti-nutrient) in the flour, your body is able to absorb more of the nutrients from the finished product.

I prioritize having easy to digest, nutritious carbs every day, and since I love bread, sourdough is a staple for us.

What to put on a dutch baby pancake?

These can be thoroughly enjoyed with just nice pat of butter, but there are so many ways to enjoy a dutch baby pancake. I recommend trying:

Maple Syrup

Honey

Cinnamon Honey Butter

Fresh Fruit

Powdered Sugar

Jam

Whipped Cream

Mixed Berries

Cooked Berries

Cinnamon

Caramel

I’ve even heard of people trying savory options, which also sounds delicious.

Ingredients

• 1/2 Cup Sourdough Discard
• 1/4 Cup Flour
• 1/4 Cup Milk
• 4 Eggs
• 1/4 tsp. Salt
• 1 1/2 Tbsp. Butter

Instructions

Put your 8-9 inch cast iron skillet into the cold oven, and set your oven to 425 degrees. Allow the cast iron skillet to heat up.

In a medium mixing bowl, whisk the 4 eggs until smooth.

Add the flour, then whisk again until smooth.

Lastly, add the salt, sourdough starter, and milk, then whisk until smooth.

Carefully remove the hot cast iron skillet from the oven and add the butter. Allow the butter to melt completely.

Pour the batter into the hot skillet over the butter, and immediately place it back in the oven.

Bake for 15-20 minutes, or until nicely browned on top.

Notes

Be sure to measure your flour carefully. Just lightly scoop the flour into a measuring cup and sweep off the excess from the top.

I use whole milk, but it’s likely that any milk substitute would work just fine.

My husband and I like to have a Dutch Baby (also known as a German Pancake) on weekends and special occasions. Even though it’s so quick and easy to whip up, it always feels like a special treat!

In the summer, make your dutch baby seasonal by topping it with some fresh whipped cream and berries! In the winter this makes the perfect warm breakfast with syrup and maybe a little cinnamon.

Some of our other favorite breakfasts include these Sourdough Cinnamon Rolls (my personal favorite), or these delicious Cinnamon Raisin Sourdough Bagels.

Save it for later!

• Sourdough Apple Pie
• Sourdough Pie Crust Recipe
• Creamy and Savory Butternut Squash Soup
• Simple Homemade Honey Granola
• Simple Homemade Apple Sauce

What’s your favorite way to top a dutch baby? Let me know down in the comments!