Sourdough Dutch Baby Pancakes are great for a quick and easy, feed a crowd breakfast or lunch. It’s also a perfect way to use up excess sourdough starter so it doesn’t go to waste! We are big fans of dutch babies in our house because one giant pancake sure beats lots and lots of small pancakes to feed 4 hungry kids! Because the sourdough dutch baby doesnt use any extra flour it will not be fluffy like you think of a pancake…it reminds me more of a delicous custard. But no matter what you call it the verdict is out that its damn delcious, quick and easy!
- 6 Tbs. butter – preferably grass fed
- 6 farm fresh eggs
- 2 cups sourdough starter
- 1/3 cup milk – I use almond
- 1/2 tsp. salt
- 4 Tbs. organic sugar or honey
- Any toppings – think fruit and syrup for a sweet dutch baby, or meats, cheese and herbs for a savory one. We really love using seasonal fruits. Our favorite pictured is granny smith apples sautéed with a little cinnamon and pure maple syrup. You cant really go wrong here!
- Preheat your oven to 425°F.
- In your stand mixer using the whisk attachment add eggs to bowl and beat well or do what we do and throw everything in your blender!
- Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
- Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
- Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
- Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
- Carefully remove pan and add your toppings while it is still warm