Sourdough Dutch Baby (or German Pancake)

No matter what you call it, a sourdough Dutch baby, German pancake, or puff pancake is a simple, delicious way to us your sourdough starter, whether it’s active or discard. It comes together in minutes and bakes in about 20, giving you an impressive, hot breakfast in under 30 minutes.

While there are some bakers who make exact amounts of starter for their planned sourdough bakes, I am not one of them. In fact, extra sourdough starter and discard is one of the best parts of having a starter and yields all kinds of goodies, from pancakes to chocolate cakes.

But one of the most popular ways to use my sourdough starter at my house is a sourdough Dutch baby. And I’m usually happy to oblige when requested. It’s something that comes together in minutes and can feed all the little mouths without me having to stand at the stove flipping pancakes.

And it really does feel like a magic trick. My blender or whisk does a bit of work, I pour some batter into a pan, then 20 minutes later, a gloriously puff of golden pancake exits the oven, with the edges impressively risen and buttery over the edges of the pan and the center tender and eggy. It’s culinary sorcery at it’s finest.

What does a Dutch Baby taste like?

A classic Dutch baby or German pancake has a light, fluffy texture reminiscent of a popover or a puffy crepe. The thin batter with a lot of eggs holds a lot of steam and creates the iconic puffy texture that is the mark of a good Dutch baby.

Since this is a sourdough Dutch baby, the flavors are even more complex. The bit of flour in a traditional recipe is entirely replaced with sourdough starter, meaning that the flavor will be deeper and slightly tangy, especially if your starter has been in the refrigerator for a while. Fermented flour also makes it a healthier version, even if it’s not particularly low calorie.

How Do I Get My Dutch Baby to Rise?

Beyond a well-balanced recipe, there are two components to a puffed Dutch baby. The first is a batter that’s well developed with lots of air worked in. A blender is the best way to create the right consistency of the batter, but you can also get an arm workout in and beat the batter hard for 3-4 minutes with a whisk.

The second part of the magic is heat. A very hot oven (check yours with a thermometer to make sure it’s actually reaching the correct temperature) and a very hot skillet give that batter the initial shock of heat to make it begin puffing and hold that steam until it’s done baking.

To this end, I recommend preheating your oven and heating the pan in an oven preheated to 425°, then lowering the temperature to 400° after putting the puff pancake in to bake. Since you can lose up to 50° every time you open the oven door, this can seriously affect the temperature that you’re actually baking at, which can give you unsatisfactory results.

What Can I Put on Top of a Dutch Baby?

There are many, many ways, both savory and sweet, to serve a dutch baby–it’s a great palette for all kinds of toppings! A little powdered sugar and fruit is great, or a fruit curd, and some whipped cream,.

You can also make a fruit syrup, like homemade strawberry syrup or blueberry sauce for pancakes. This apple dutch baby is a great idea also for a fall inspired option, or make a batch of vanilla spiced apples.

Sourdough Dutch Baby Ingredients

The ingredient list is really simple, and comprised of pantry and refrigerator staples. You’ll need:

• Sourdough starter — Active and bubbly or discard both work.
  
• Milk — whole is best, but any kind of cow’s milk will work. I haven’t tested this recipe with plant based milks.
  
• Eggs — these help create the fluffy texture and hold the steam.
  
• Salt
  
• Maple Syrup — You can also go with a couple of tablespoons of sugar, but this helps the puff pancake brown in the oven.

Equipment

• A Baking Pan — A 9″-12″ cast iron skillet is the best option for this recipe. Cast iron holds and distributes heat very well, and holds up well to the high temperatures. However, you can also use a 9×13 baking dish with good results.
  
• A Blender or A bowl and whisk. The blender is my preferred method for knowing that the batter is well mixed and properly aerated, and it really does yield superior results. However, if you don’t have a blender, you can still get great results with a large mixing bowl, a wire whisk, and a strong arm.
  
• A Scale or Measuring Spoons & Cups — I’m #teambakingscale4ever, and that’s how I tested this recipe. However, I’ve included the measuring spoon and cup equivalents if that’s how you roll.

Making the Dutch Baby

Preparing the Skillet or Baking Dish

Place the skillet or baking dish in the oven on a center rack, then preheat it to 425°. Leave the skillet in the whole time to insure that it’s very, very hot.

Just before you mix the batter, place the butter in the hot skillet until it’s melted. You want the butter to be melted but not browned, but it should be completely melted and hot.

Making the Batter

In the jar of your blender, combine the milk, sourdough starter, eggs, maple syrup, and salt. Place the lid securely on top, then blend on high for 2-3 minutes. You want to make sure it’s well mixed and developed, with plenty of air in the batter.

Alternatively, place the milk, sourdough starter, eggs, maple syrup, and salt in a mixing bowl and whisk it vigorously with a wire whisk for about 5 minutes. It’ll take longer by hand to incorporate all of the necessary air, and you may not get quite as large of a puff as with a blender.

Baking the Puff Pancake

Remove the hot skillet from the oven. Be careful, as it will be very hot!

Pour the batter into the skillet– it may begin to cook around the edges immediately. Carefully place it back in the oven and reduce the heat to 400°. Bake for 18-20 minutes, or until the edges are puffed and a deep golden brown.

Recipe Tips & Notes

• Begin with room temperature ingredients, since they will mix together better than if they are cold. Allow the sourdough starter, butter, eggs, and milk to sit out for about 30 minutes before mixing.
  
• Make sure your batter is very well mixed and aerated.
  
• Make sure your pan is piping hot to help create steam when you pour in the batter.

If you’re not sure what to serve with your sourdough Dutch baby, it will go really well with a savory quiche, a sausage hashbrown breakfast casserole, or maybe a mixed berry smoothie.

Other Sourdough Recipes You May Enjoy:

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