Looking for a quick and easy sourdough discard recipe? This one uses simple ingredients, offers endless topping options, and is ready in under an hour from start to finish!
Let me introduce you to the Savory Sourdough Dutch Baby Pancake!
This recipe will introduce you (or re-introduce you) to using all your food without creating waste. Go get that discard that's been flat for a week and grab the poorest looking herbs from your fridge. There's not much else you need besides some eggs, butter, and milk to whip this up!
Jump to:
📖Printable Recipe
📖 Recipe
Savory Sourdough Dutch Baby
Equipment
Ingredients
- 180 grams sourdough starter active or discard
- 75 grams milk whole milk is best
- 4 eggs large
- 60 grams butter unsalted
- 3 grams salt
Instructions
- Heat a 10-inch cast-iron skillet in a preheated oven to 425°F (220°C).
- Gather all the ingredients in a bowl and combine them, meaning: add the milk, eggs, salt, melted butter, and the sourdough discard into it – make sure that the butter isn't too hot before storing it.
- Whisk everything until it’s perfectly smooth, you can also use a mixer or a food processor to make things easier and faster. The texture should be pancake batter-like but a tad thinner.
- Toss some fresh herbs, but keep a few to the side for the final touch.
- Remove your 10-inch cast-iron skillet from the oven and add 2 tablespoons of butter. Melt the butter in the skillet over medium heat, then pour the batter over the melted butter and bake until done at 425°F – you're aiming for a bit of a golden puff, which should take about 20 minutes.
- Pick your favorite toppings while your Dutch baby gets golden in the oven. Personally, I’m a big fan of runny eggs, so sunny-side-up hits the spot for me. Cut your herbs and prepare also some crumbled cheese if you’re in the mood for it.
- Once you’ve gotten that golden puff, dial the oven back to 300°F (150°C) and give it another 5 minutes – this is just to make sure everything's set perfectly.
- Take the skillet out of the oven and load it with whatever toppings you love before serving.
Nutrition
Ingredients
- Sourdough discard – the star of the show when creating your no-waste recipe, as it's the base of your Dutch baby that provides the unique tangy flavor characteristic of sourdough.
- Whole milk – milk adds moisture and fat, which gives it that richness and custardy interior of the center.
- Eggs – crucial for structure and leavening, as they bind the ingredients together and puff up when heated.
- Butter – while butter adds flavor and richness, it's also helping you achieve that golden, crispy edge when the Dutch baby bakes.
- Salt – a flavor enhancer that brings out the flavors of the other ingredients and sharpens the overall taste profile.
- Ground pepper – adds a subtle heat and piquancy, giving the dish a good balance between rich, tangy, and slight heat.
- Fresh herbs – elevate that savory taste with a burst of freshness, aromatic earthiness, and distinctive scents.
- Feta cheese/goat cheese – while feta cheese will bring out a tangy and salty flavor, the goat cheese will give you a more creamy and slightly tart profile.
How to Make Savory Sourdough Dutch Baby Pancake
As a first step, heat a 10-inch cast-iron skillet in a preheated oven to 425°F (220°c).
Then gather all the ingredients in a bowl and combine them, meaning: add the milk, eggs, salt, 2 tablespoons of melted butter, and the sourdough discard into it – make sure that the butter isn't too hot before storing it.
Whisk everything until it’s perfectly smooth, you can also use a mixer or a food processor to make things easier and faster. The texture should be pancake batter-like but a tad thinner.
Toss some fresh herbs, but keep a few to the side for the final touch.
Next, remove your 10-inch cast-iron skillet from the oven and add 2 tablespoons of butter. Melt the butter in the skillet over medium heat, then pour the batter over the melted butter and bake until done at 425°F – you're aiming for a bit of a golden puff, which should take about 20 minutes.
Pick your favorite toppings while your Dutch baby gets golden in the oven. Personally, I’m a big fan of runny eggs, so sunny-side-up hits the spot for me. Cut your herbs and prepare also some crumbled cheese if you’re in the mood for it.
Once you’ve gotten that golden puff, dial the oven back to 300°F (150°C) and give it another 5 minutes – this is just to make sure everything's set perfectly.
Lastly, take the skillet out of the oven and load it with whatever toppings you love before serving.
Substitutions & Variations
Are you allergic to something or just don't like it? Consider these substitutions:
Sourdough Discard – if you don't have any on hand but still want to make this recipe, use an equal amount of yogurt with a little bit of baking powder. Alternatively, you could also try using buttermilk for a similar tangy profile, though you may have to adjust the milk amount.
Whole Milk – Substitute the milk with any non-dairy milk, such as almond, soy, oat, or coconut milk. Though, if you're in the mood for a richer Dutch baby pancake, you can also use cream thinned out with a little water.
Egg – while you can use any commercially available egg replacer, you could also try to use a mixture of water, oil, and baking powder. Though eggs are critical for structure and rise, expect textural differences.
Butter – use vegetable oil or coconut oil to get a dairy-free version, though this will likely affect the flavor and crispy edges. This recipe is very versatile, so don’t be afraid to experiment with the ingredients and toppings!
A popular variation of this recipe is a rather sweet one, using fruits and more sugar to achieve that sweetness – a perfect breakfast recipe, if you ask me!
Here are some options for a sweet version of it:
- Strawberries, raspberries, blueberries – or any other kind of berries you like!
- Powdered sugar
- Honey or maple syrup
You will want to substitute the whole milk and butter for a dairy-free version of the Dutch Baby Pancake.
💭Crucial Success Tips
Preheat your oven fully and use a cast iron skillet. This ensures your pancake cooks evenly, gets that perfect rise, and finishes golden and crisp!
FAQ
Yes! While a cast iron skillet is the best way to achieve crispy edges, you can also use any oven-safe skillet or baking dish.
Unfortunately, there could be several reasons for it, such as not preheating your skillet or baking dish, the oven temperature being too low, or overmixing the batter, which can deflate the air bubbles needed for rising. If this happens, you may have to analyze these crucial steps more.
While traditional sourdough discards contain gluten, you can use a gluten-free sourdough starter to make a gluten-free version.
More Sourdough Recipes
How To Store Sourdough Dutch Baby Pancake
Here's how you can store, reheat, and freeze your sourdough Dutch baby:
To Store – allow the Dutch baby to cool completely to room temperature before trying to store it. Once cooled, cover it with plastic wrap aluminum foil or place it in airtight containers and store it in the refrigerator for up to 2 days.
To Reheat – the best way to reheat a Dutch baby is in the oven to help it regain some of its original texture. Preheat your oven to 350°F (175°C). Remove the Dutch baby from any wrapping, place it on a baking sheet, and eat it for about 5-10 minutes or until it is thoroughly warmed and slightly crispy on the edges. Alternatively, for a quicker method, you can microwave it on high for about 30 seconds to 1 minute, but this may not restore its original texture and make it taste a little funny.
To Freeze – while you can freeze the Dutch baby, it can affect its texture and taste, so I’d only recommend it if you don’t have any other way to store it before it goes bad. First, make sure it is completely cool, then cut the Dutch baby into individual servings if desired and wrap each piece tightly with plastic wrap, followed by either a layer of aluminum foil or you can also directly place them in a single layer in a freezer-safe airtight container or zip-top bag. Label it with the date, and store it in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating, as described above.
Serving Suggestions
These serving suggestions will depend entirely on what you want the entire meal to be like – do you want it sweet? Savory? Salty? Maybe a mixture of all of them? Since this meal is so versatile, depending on how you serve it, you don’t actually need a side dish or even a dessert.
To make it a savory meal, you will want to experiment with your toppings, involving:
- Cheeses – sprinkle with Feta, goat cheese, or grated Parmesan for added richness and flavor.
- Fresh Herbs – garnish with chopped chives, thyme, or rosemary to enhance their freshness and aroma.
- Sautéed Vegetables – top with sautéed mushrooms, spinach, or tomatoes for a hearty and nutritious addition.
- Meats – add cooked bacon, ham, or smoked salmon for a protein-rich meal.
- Dollops of Cream – a spoonful of sour cream or crème fraîche can add a creamy contrast to the tangy flavors of the dish.
For a sweet Dutch baby, you will want to play with sweet items, such as fruits, sugars, and syrups. Here are some suggestions:
- Fresh Fruit – serve with slices of apple, pear, or a berry compote.
- Powdered Sugar – give it a light dusting of powdered sugar to sweeten it.
- Maple Syrup or Honey – drizzle with maple syrup or honey for a classic touch of sweetness.
If you still want some ideas for side dishes, consider enriching your meal with a light and fresh salad to balance the richness of the Dutch baby. Alternatively, you could also serve it with a cup of soup for a more filling meal; here, tomato soup or seasonal vegetable broth would be amazing.
Leave a Reply