Ingredients
Scale
- 1/2 cup sourdough starter (120 g, discard or fed—your choice)
- 3 large eggs (room temperature is ideal for a puffier Dutch Baby!)
- 1/2 cup all-purpose flour (60 g; bread flour works too)
- 1/2 cup milk (120 ml; whole or 2% is best, but plant-based works if needed)
- 2 tablespoons sugar (optional if you want to lean savory)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (for greasing the pan)
Instructions
- Preheat your oven: Heat that baby to 425°F (220°C). Place your cast iron skillet in the oven as it preheats. This step is crucial—your pan needs to be screaming hot for maximum puffiness.
- Blend the batter: In a blender (or bowl, if you’re whisking), combine the sourdough starter, eggs, milk, flour, sugar (if using), vanilla, and salt. Blend or whisk until smooth and frothy—this takes about 30 seconds. Let the batter rest while the oven finishes preheating.
- Butter up the skillet: Once the oven and skillet are hot, carefully remove the skillet (don’t burn yourself!) and add the butter. Let it melt completely and swirl it around to coat the entire pan.
- Pour and bake: Immediately pour the batter into the hot skillet. Pop it back into the oven and bake for 18-22 minutes. No peeking! It needs all the heat to puff up beautifully.
- Marvel at the magic: When the timer dings, your sourdough Dutch Baby should be golden brown with dramatic, puffy edges. It’ll deflate slightly as it cools, which is totally normal—don’t panic!
- Add toppings and serve: Slide it onto a platter (or keep it in the skillet for full rustic vibes), pile on your favorite toppings, and slice it up like a pie.
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: 1/4 of the Dutch Baby
- Calories: 200-250
- Sugar: 4-6g
- Sodium: 150-200mg
- Fat: 10-12g
- Saturated Fat: 6g
- Carbohydrates: 20-25g
- Fiber: 10-12g
- Cholesterol: 100-120mg
Keywords: sourdough dutch baby