Why didn't my Dutch baby rise?

This usually means the skillet wasn't adequately preheated or the oven door was opened during baking. Be sure to either whisk the batter together well or use a blender to get as much air into the pancake as possible for ultimate puffiness!

Can I make this without a blender?

Yes! Just whisk all the ingredients together until combined. Right before you are ready to pour the batter into the preheated skillet, give it one final whisk.

Quick & Easy Sourdough Dutch Baby Pancake

Description

If you’re looking for a quick and easy way to use up your sourdough discard, this sourdough Dutch baby delivers a gorgeously puffed pancake with minimal effort. Just whisk, pour, and bake to create a delicious, no-fuss breakfast everyone will love. Top with sliced fruit, powdered sugar, and a drizzle of maple syrup to really make it over the top delicious.

Ingredients

Units Scale

4 eggs ((room temperature is best, but not required))
2/3 cup milk
1/3 cup sourdough discard
1/4 cup maple syrup
1/3 cup all purpose flour
3/4 tsp cinnamon
1/2 tsp salt
2 tsp pure vanilla extract
3 tbsp butter

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Instructions

Preheat the oven to 425 degrees F.
Add butter to a cast iron skillet (10 or 12 inch) and place in the center of the oven to preheat while you mix up the batter.
In a medium mixing bowl, combine the eggs, sourdough discard, milk, flour, vanilla, maple syrup, cinnamon, and salt. Using a whisk, whisk the ingredients together until nice and smooth, making sure no large clumps of flour remain. Alternatively, you can blend the mixture on high for 30 seconds to one minute or until the batter is smooth.
Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven door during baking or you might deflate your pancake.
Remove the Dutch baby from the oven and immediately serve with your favorite garnishes and toppings.

Notes

Preheat the Skillet: This is KEY to a successful Dutch baby pancake! It is essential that the batter hits a hot pan full of melted butter, so the cast iron skillet needs to be preheated beforehand.
Don’t Open the Oven: For ultimate puffiness, keep the oven door closed until it’s finished baking. If the oven door opens, the Dutch baby will begin to deflate.
Whisk or Blend: Some folks prefer to mix up their Dutch baby batter in the blender. The more air in the batter, the more puffy the Dutch baby will be. I find this works just as well as whisking it well by hand and giving it one final whisk right before it goes into the hot skillet. Use whichever method you feel works best!
Storage: Best enjoyed immediately, although leftovers will store well in the fridge for 3-5 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast