Is there anything better to see on the table Saturday morning than a Sourdough Dutch Baby Pancake? In my opinion, there is nothing better than a delicious dutch pancake to start the weekend. I will make them on the weekends because my children love them. One of my favorite recipe for these style pancakes is when you use your sourdough discard. This just gives it that yummy sourdough kick everyone loves. If you love sourdough pancakes, then you will love this super easy recipe.
In my post, regarding Traditional Duch Pancakes (click here for that recipe), I said those are super easy, which they are, BUT these are even easier! I don’t know about you but for me mornings are always crazy. If I can get a breakfast on the table quick, that’s healthy and nutritious for my babes, I am all over it. It’s quick and delicious and will be a staple in your home, just like it is in mine.
My favorite way to serve these pancakes, especially to my toddlers, is with fresh fruit and a sugar free syrup or powdered Swerve or Monk fruit. They love it with fresh berries from our garden, like strawberries, raspberries, or blueberries. I also like to sprinkle some chia seeds on them as well as flaxseed. It’s always good to get in extra fiber and omegas when you can.
There is just that one caveat! You kind of need to be baking sourdough or you won’t have any sourdough discard. If you’re not a sourdough baker, no worries just click above for the link to my Traditional Dutch Pancakes, those are great, too!
If you try this recipe let me know how you liked it or what you added to yours. Enjoy!
Sourdough Dutch Baby Pancake
Equipment
- One 12" inch cast iron skillet
Ingredients
- 6 tbsp grass-fed butter I use raw grass-fed butter
- 6 pasture raised eggs
- 2 cups sourdough starter discard 100% hydration
- 1⅓ cup raw milk I use raw milk but you can use any whole milk
- ½ tsp pink Himalayan salt
- 1 tbsp raw honey
Instructions
- Preheat oven to 425°
- Beat all ingredients butter, eggs, sourdough discard, milk, salt, and honey until smooth.
- Cut butter and place into iron skillet, place skillet in preheated oven until butter is melted and skillet is hot, about 5 mins.
- Remove skillet and swirl butter around coating all parts of the skillet and sides. Pour the batter into the skillet and quickly place skillet back in oven.
- Bake for 18 mins or until puffed up. Do not open the oven while cooking or it will cause the pancake to not puff up as it should.
- Serve immediately with your favorite fresh fruit toppings or spreads.
