About This Recipe
What is a Dutch Baby?
A Dutch baby, also known as a German pancake, is a type of pancake that is baked in the oven rather than cooked on the stovetop. It is an egg-heavy dish with a texture that is somewhere between a pancake, a crepe, and a popover. Dutch babies are popular as a breakfast item and are relatively simple to make, though sure to impress with their dramatic appearance and delicious flavor.
What I love about this recipe:
The simplicity of this recipe beats all else. Pop a few ingredients in a blender, bake them in a preheated skillet, and viola! Breakfast.
Why this recipe works
Room Temperature Ingredients
Room temperature ingredients in this recipe function just as room temperature bread dough does when it hits a hot oven. It allows for the biggest possible oven spring and “pop.” If you don’t mind a flat Dutch baby (it will still taste great), you don’t have to worry about warming those ingredients. But, for the best and most classic results, make sure your ingredients are not cold.
A hot pan + Oven
When room temperature batter meets the heat of the pan + oven, this is where the oven spring will occur. It will happen over the entire course of baking (the full 15 minutes), so it is important to keep the heat contained and the oven closed.
Discard
This is a discard recipe, so sourdough discard is used in place of flour and most of the milk. Discard has one negative effect: the fermented state of the flour reduces the Dutch baby’s ability to “pop” as much as one made without it. In addition, it is important to know how much discard is being added. Dutch babies are an egg-heavy dish, and too much flour will weigh it down. This means if your discard is older and thinner (hardly any bubbles) it may be beneficial to weigh the ingredients, rather than using volume measurements.
FAQs
Does the activity of my starter matter in this recipe?
Yes! This recipe is best made with discard that is fresh (still active), or discard that has been in the fridge for less than one week. As the bubbles in the discard reduce, the volume measurement becomes more and more inaccurate. For this recipe, it is important not to include too much discard. If your discard is older and thinner, I highly recommend weighing your ingredients or reducing the amount to 1/2 cup.
Why did you add sugar?
I added sugar to this recipe simply because – I like it better. It is true that many Dutch baby recipes do not include sugar, and you can choose to skip it, if desired.
How long will it take me to make these?
This recipe is incredibly hands-off, but does require some forethought. It is important to get the skillet going in the oven and the ingredients down to room temperature. It takes five minutes (or less!) to whip up the batter, and about fifteen minutes to cook in a hot, 12-inch skillet. From the time the ingredients go into the blender to the time everything is finished baking, only about twenty minutes have passed!
Sourdough Dutch Baby
Course: Breakfast, DessertCuisine: GermanDifficulty: Beginner5
minutes15
minutes1
Dutch babyA Dutch baby, also known as a German pancake, is a type of pancake that is baked in the oven rather than cooked on the stovetop. It is an egg-heavy dish with a texture that is somewhere between a pancake, a crepe, and a popover. Dutch babies are popular as a breakfast item and are relatively simple to make, though sure to impress with their dramatic appearance and delicious flavor.
Ingredients
¾ cup (180 g) sourdough discard
½ cup milk (120 g)
5 large eggs (about 50 g each)
3 tbsp (42 g) softened butter + 2 tbsp (28 g) for greasing the cast iron skillet
¼ cup sugar (60 g)
½ tsp salt (2 g)
Optional: 1 tsp vanilla, ½ tsp cinnamon, and/or citrus zest
Optional: Your favorite toppings or mix-ins
Directions
Make sure all ingredients are at room temperature before beginning.
Preheat your oven and 12-inch cast iron skillet to 450 F.
In a blender, combine the discard, milk, softened butter, eggs, sugar, salt, and any additional flavorings, such as: vanilla, cinnamon, or citrus zest. Blend until smooth.
Working quickly, remove the hot skillet from the oven and melt the butter. If choosing an inclusion, such as blueberries, add it to the pan. Then, pour the batter from the blender over everything. Quickly return the skillet to the oven.
Bake for 15-20 minutes. Do not open the oven during this time!
Optionally, for a sweet Dutch baby, dust with powdered sugar and drizzle with maple syrup to serve.
Enjoy!
How to store: These are best eaten fresh, but will store in the fridge for three to five days.
To reheat: Microwave one slice about twenty to thirty seconds, or until warmed through.
Watch the Video
Notes
- If using a 9 or 10 inch cast iron skillet, bake for 25-30 minutes.
- If your sourdough is older (and thinner, with hardly any bubbles) it is better to weigh it. 180 g is the correct amount.
- Dutch babies typically puff way up in the oven, then immediately settle after being removed. Because this one is made with sourdough discard, it will still puff up, but not quite as much as one made with just flour and milk. You are not a failure if yours does not puff up super high! It will still taste amazing.
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