Ingredients
Primary Ingredients
- 3 large eggs, room temperature
- ¾ cup stirred sourdough starter (100% hydration, active or discard), preferably room temperature
- ¼ cup whole milk, room temperature
- 1 tablespoon granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
Instructions
- Preheat oven & skillet: Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C). The skillet must be very hot to ensure the Dutch baby puffs properly.
- Blend the batter: In a blender, combine the eggs, sourdough starter, milk, sugar, salt, and vanilla extract. Blend for about 30 seconds until the mixture is smooth and frothy, which helps create a light texture.
- Add butter: Carefully remove the hot skillet using oven mitts. Add the butter and swirl the skillet until the butter is fully melted and coats the bottom and sides evenly.
- Pour batter and bake: Immediately pour the blended batter into the hot skillet. Return the skillet to the oven carefully and bake for 16–20 minutes. The pancake will puff up dramatically and turn golden brown at the edges. Avoid opening the oven for the first 15 minutes to prevent deflation.
- Serve immediately: The Dutch baby will start to deflate as it cools, so slice into wedges and serve hot with your favorite toppings such as syrup, powdered sugar, fruits, or whipped cream.
Notes
- For the best puff, use room temperature ingredients and a very hot cast-iron skillet.
- Sourdough discard or active sourdough starter can be used interchangeably, but bubbly active starter boosts rise.
- Do not open the oven early, as it can cause the Dutch baby to collapse.
- Serve immediately after baking since it deflates quickly once out of the oven.
- Try topping with fresh berries, lemon juice, powdered sugar, or maple syrup for variety.
- Prep Time: 2 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
