Irresistibly Easy Savory Sourdough Dutch Baby Pancake Recipe

Discover the delightful flavors of this Savory Sourdough Dutch Baby Pancake recipe, perfect for any meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 slices

Course: Whimsical Brunch Creations

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Sourdough Starter Can substitute with yogurt or buttermilk
1 cup Whole Milk Non-dairy alternatives like almond or oat milk work
3 large Eggs Can use an egg replacer for a vegan option
4 tablespoons Unsalted Butter Coconut oil is a great dairy-free alternative
1/2 teaspoon Salt Enhances flavor

For the Toppings

1/4 cup Fresh Herbs Any herbs on hand
1/2 cup Feta or Goat Cheese Optional for a tangy or creamy note

Equipment

10-inch cast-iron skillet

Method

How to Make Savory Sourdough Dutch Baby Pancake

Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat up.
Whisk together in a mixing bowl your whole milk, eggs, salt, melted butter, and sourdough starter until you have a smooth batter.
Stir in your fresh herbs, making sure to reserve a few for garnish.
Carefully remove the hot skillet from the oven and melt 2 tablespoons of butter over medium heat.
Pour the mix into the skillet, spreading it evenly. Bake for 20 minutes, or until it puffs up and turns golden brown.
Lower the heat of your oven to 300°F (150°C) for an additional 5 minutes.
Top generously with your favorite toppings before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 24gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Drizzle with olive oil or serve with yogurt for added richness. Store leftovers in an airtight container for up to 2 days, or freeze for up to 2 months.

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