Sourdough Dutch Baby Pancakes
Sourdough Dutch Baby Pancakes are great for a “quick-and-easy” weekday meal and the perfect way to use up excess sourdough starter so it doesn’t go to waste.
Because I’m determined to find ALL THE YUMMY WAYS to use up excess sourdough starter…here’s one more to add to the list: A Sourdough Dutch Pancake (or a puff pancake, as we like to call it).
A snap to whip up and only takes 15-25 minutes to bake. This is a super fun recipe to get the kids involved as the pancake puffs up really big in the oven. Our kids always request the oven light be turned on, and they pop a squat, right in front of the oven to watch.
As an extra bonus, these pancakes are full of protein, can be completely sugar-free, and will surely hold over your appetite well into lunchtime.
Even better, because they only use sourdough starter, with no additional flour, there’s no waiting around for a “soak time” to make them gut-friendly. They’re so easy, we even whip them up on weekday mornings!
Recipe for Excess Sourdough Starter
This sourdough Dutch Baby pancake is just one of the many ways we like to use up our excess sourdough starter. We do a LOT of baking with sourdough in our home. As a family of 6 (with four growing kiddos), we go through our fair share of food. And one way we like to save money is by baking at home with Sourdough.
Other ways we like to use up our starter are with No-Wait Sourdough Muffins. Because we’re constantly making up sourdough goodies like bagels, flat bread, tortillas and cakes, we tend to need quick-and-easy recipes to utilize all the unused starter (because I HATE tossing it in the trash!).
If you’re new to sourdough, or simply looking for more incredible, tried and true recipes, be sure to check out our eBook, Everyday Sourdough: Easy Sourdough Recipes for the Everyday Baker.
Sourdough Dutch Baby Pancake
- 6 Tbs. butter
- 6 farm fresh eggs
- 2 cups sourdough starter*
- 1/3 cup milk raw is best
- 1/2 tsp. salt
- 4 Tbs. organic sugar or honey optional
- Preheat your oven to 425°F.
- In your stand mixer using the whisk attachment add eggs to bowl and beat well.
- 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 (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
- You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl in there! That's my favorite "time saving method".
- This pancake would pair perfectly with these homemade Maple Turkey Sausages!Slice it up like a pizza and serve immediately.* If you prefer a thinner pancake, use a larger pan, for the pancake in the photo above, we used a 9 inch cast iron skillet. It was thick and fluffy, and oh so delicious!