Enjoy this delicious fluffy sourdough butch baby also known as a “Puff Pancake”. Filled with wholesome ingredients and pairs well with all kinds of breakfast toppings, it makes for the perfect breakfast.
Spring is here and the menu is changing. Fruits are starting to come to be in season and the garden is getting fuller every day. Along with all of the refreshing routines of spring: trips to the farmers market, weeding and watering the garden, extracting sweet honey out of the beehives, and enjoying the warm fresh outdoor air, I’m feeling highly inspired to try new things. In my decor style, in music taste and especially in the kitchen.
I’ve also said it a thousand times before but I’m a huge breakfast person, no naturally I wanted to get a little creative with this particular meal. So I formed this delicious and fluffy sourdough dutch baby recipe.
It’s full of nourishing ingredients that can be found amidst a thriving homestead. From the abundance of eggs to the sourdough starter and milk. This fluffy sourdough dutch baby pairs so well with a multitude of different toppings. Make it sweet or savory. Maple syrup to fruit compotes, there is so much room to garnish this wholesome breakfast staple as you wish.
Ingredients In A Fluffy Sourdough Dutch Baby
The recipe is great because it’s not super heavy. It won’t leave you feeling overly stuffed or yucky. The main ingredients are your fed sourdough starter and a lot of eggs! Perfect for those getting a steady flow of farm fresh eggs. For a savory dutch baby, you would stick to these ingredients.
- 2 Cups of fed sourdough starter
- 1/2 Cup of Milk of your choice (I prefer raw whole milk)
- 6 large eggs
- 1/2 Tsp salt
- 1/2 stick of salted butter
For a sweet dutch baby, add the below ingredients:
- 2 Tsp of vanilla extract
- 3 Tbsp of honey or cane sugar
Well sourced fresh ingredients from a trusted source really amp this fluffy sourdough butch baby up, giving extra nutrients and vitamins. I always recommend to use wholesomely sourced ingredients when possible and affordable (after all, aren’t we all on a bit of a budget?)
How to Make a Fluffy Sourdough Dutch Baby
Okay, so I just want to have a word on this really quick before jumping into recipe instructions. Regular non sourdough dutch babies are naturally very puffy. Hence the name ‘puff pancake’.
That’s typically harder to achieve with sourdough since full sourdough recipes not containing unfermented flour are a bit denser when baked. Therefore, this dutch baby will only get so puffy. I’m trying to be an honest blogger with you.
BUT, there is a slight work around here. I found that the key to getting it a little fluffier is to whip the egg whites separately until stiff peaks, and then folding them into the batter. This same technique is used in Belgian style waffles, another light and airy European breakfast.
Another helpful tip is to really make sure that you get your skillet nice and hot before adding the batter in. And leaving it in the oven undisturbed for the whole bake cycle. No opening the oven door to peek in. It needs all of the steam and heat in there. That’t what helps ‘puff’ it.
Start out by getting your oven preheating. Turn it on to 425. Put the cast iron skillet into the oven while it preheats so It can get nice and hot.
While you wait for that to heat up go ahead and separate the egg whites from the egg yolks in a separate bowl and prepare your batter.
Mix together your sourdough starter, milk, salt, egg yolks, and vanilla extract / honey or sugar (if doing a sweet dutch baby). Stir these ingredients until fully mixed.
Once the skillet has heated up, add in that half stick of butter and stick it back in the oven so it melts. Kind of how you would do with a fruit cobbler. Do this for 5 minutes just until melted.
Continue onto the next step of preparing your batter by beating the egg whites in a separate bowl until they reach stiff peaks with an immersion blender or electric whisk.
Fold the egg whites into the rest of the batter gently.
Remove the skillet from the oven and pour in your dutch baby batter. Bake for 15-20 minutes until it started to golden on top.
Serve your dutch baby hot with fresh fruit and a confectioner sugar dusting, maple syrup, fruit compotes / Jams and homemade whip cream. You can also make this a savory recipe with the additional of fresh herbs, cheeses, ham, bacon, and other various breakfast meats.
Kitchen Tools Needed
If you need to shop for a few kitchen supplies, I’m linking here the tools I use to make my dutch babies. I use these tools weekly in my own kitchen.
Other Sourdough Breakfast Recipes On The Blog
- 2 Cups of Fed Sourdough Starter or Sourdough Discard
- 1/2 Cup of Milk of choice
- 6 Large Eggs
- 1/2 Tsp Salt
- 1/2 Stick Salted Butter
- 2 Tsp Vanilla Extract (for a sweet dutch baby)
- 3 Tbsp Sugar or Honey (for a sweet dutch baby)
- Preaheat oven to 425 with skillet in oven
- Separate egg whites from egg yolks
- In a bowl with your egg yolks mix together the sourdough starter, milk, salt and vanilla / sweetner if you're adding those
- Once the skillet is heated, add the butter and stick it back in the oven to keep warm and melt the butter
- Beat the egg whites to stiff peaks
- Fold the egg whites into the rest of the sourdough batter
- Pour batter into the skillet and let bake for 15-20 minutes until pancake is puffed and golden brown
- Slice like a pie and serve with sweet or savory toppings of choice