Description
This puffy, golden Sourdough Dutch Baby is a quick and easy way to use up sourdough discard for a delightful breakfast or dessert
Ingredients
Scale
- 4 tbsp butter (divided)
- ¾ cup sourdough starter discard (room temperature)
- 6 tbsp whole milk (room temperature)
- 4 large eggs (room temperature)
- ½ tsp salt
- 1 tsp vanilla extract (optional)
- ¼ tsp ground cinnamon (optional)
- Toppings: berries, powdered sugar, maple syrup, lemon wedges
Instructions
1. Preheat oven to 425°F and place a cast iron skillet inside.
2. Melt 4 tbsp butter, reserving 2 tbsp for the skillet.
3. Mix the remaining ingredients in a bowl or blender for 1-2 minutes.
4. Swirl reserved butter in the hot skillet, then pour the batter in.
5. Bake for 15-18 minutes until golden and puffy.
6. Top with berries, powdered sugar, and a squeeze of lemon. Serve hot!
Notes
- Use room temperature ingredients for the fluffiest results.
- Preheat the skillet well for a perfectly crisp Dutch Baby.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast