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There is nothing like a hot breakfast, and at the top of the list of many options my favourite are warm fluffy pancakes slathered in butter and drowning in maple syrup. Sadly, mornings with littles can be crazy so pancakes have been a weekends only luxury… that only work for lunch because morning hanger is real in this house. That is until I discovered the morning magic of the Sourdough Dutch Baby Pancake!
What is a Dutch Baby?
Unlike its name suggests a Dutch Baby or German pancake is actually a sweet American take on the savoury Yorkshire pudding that became popular in the early 1900s. They are baked in the oven instead of on the stove top making them very low effort compare to traditional pancake and I like to serve it with honey and berry sauces instead of maple syrup and butter.
A Dutch baby pancake can be heavier than a tradition pancake because it is made mostly of eggs and sourdough starter. But that’s perfectly fine with me because with all that egg my littles are satisfied longer and they get a little dose of that sourdough magic.
Sweet or Savoury
One thing I have come to love about this pancake is that it is so versatile. You can add some fresh or frozen berries to the skillet and have a berry filled sweet snack , or cut the vanilla and honey out, add some dill and top with smoked salmon and hollandaise for a savoury lunch. Anything that can be an omelet or a pancake can also be a Dutch baby.
Here are some ideas you might like to try:
- Plain sweet Dutch baby with honey
- Topped with stewed fruit or jam
- Savoury Dutch Baby with diced ham and Swiss cheese
- Savoury with dill topped with lox and asparagus
The Weekday Pancake
If your mornings are busy, but you still want that warm belly feeling of a hot breakfast then something that can be baked in the oven is exactly what you need. With this recipe all you need is a cast iron skillet and a blender making cooking and clean up a breeze.
To start put your oiled skillet in on the oven and set it for 400°F. While the oven and skillet warm add your ingredients to your blender and mix. The blender will speed up the mixing process while really adding air to the mixture but this can also be done with a whisk and a bowl.
Once everything is mixed, and the oven and skillet are hot pour the batter into the skillet and bake for 20 minutes.
While the pancake is cooking you can go about your morning routine, drink you’re coffee, get your littles ready for school, do whatever it is that needs to be done. This is one of the best parts of this recipe. It takes longer to heat your oven than the actual work that goes into making this breakfast and you come out with a delicious breakfast that will warm those little bellies and yours.
When the pancake is finished cooking it will be puffed up, but this will settle as it cools.
Now slice as you would a cake or pie and serve with honey or fruit sauces. You can also make them savoury just cut the vanilla and honey from the recipe.
Sourdough Dutch Baby Pancake
- 4 eggs
- 1 1/2 cups sourdough starter
- 1/2 cup milk
- 1 tsp vanilla
- 3 tablespoons honey
- 1/4 tsp salt
- 1/4 cup salted butter melted
- Preheat oven at 400°F and place an oiled 12 inch cast iron skillet into the oven to warm.
- In the blender (or by hand) mix all ingredients until it is a uniform batter
- When the oven is heated pour the the batter into the hot skillet and bake for 20 minutes.
- The pancake will have little juggle and be very puffed when it is cooked.
- Slice and serve with toppings of your choice.
To make a savoury Dutch baby omit the honey and vanilla