Sourdough Discard Puff Pancake (Dutch Baby)

Sourdough Discard Puff Pancake (Dutch Baby) is a weekly breakfast staple in our house. With only 5 ingredients, it’s easy enough for a weekday breakfast, fun enough for a weekend brunch, and impressive enough for hosting.

What’s Special About this Recipe?

This Sourdough Discard Puff Pancake (Dutch Baby) is very similar to another Clove & Crumb favorite (Mom’s Puff Pancake). The biggest difference is that there are more eggs, and there is, of course, sourdough discard (sourdough starter that’s not active or fed). I go through phases of being really excited about sourdough, and then really not, so I love that this recipe can be made with or without the starter.

The butter, the fluffy pancake batter, topped with syrup (and in our house always peanut butter)- it’s a hard breakfast to beat.

Ingredients & Supplies

For this recipe you’ll need the following ingredients:

• All-purpose flour
• Milk
• Eggs
• Salt
• Sourdough discard (optional)
• Butter
• Toppings (syrup, peanut butter, fruit, etc.)

For this recipe you’ll need the following supplies:

• Large mixing bowl
• Whisk
• 12 in. cast iron skillet

Sourdough Discard Puff Pancake (Dutch Baby): Let’s get Cooking!

Preheat the oven to 425℉. Place the butter in the cast iron pan. Put the cast iron pan in the oven as it preheats to warm the pan and melt the butter.

While the butter melts and oven preheats, whisk together the flour, milk, eggs, discard, salt, and vanilla. Whisk until the batter is smooth, with minimal flour clumps.

Once the pan is hot and the butter melted, remove the hot pan from the oven. Pour the batter into the pan and return to the preheated oven. Bake for 20 minutes. Remove from oven and top with your favorite toppings (syrup, peanut butter, berries, whipped cream, cooked apples, etc.). Enjoy!