Sourdough Dutch Baby Pancake

Chef’s Note

“Someone posted this link on FB and I want to save it to use with that left over sourdough starter that I don’t want to waste.Here’s what it said "Sourdough Dutch Baby Pancakes are great for a “quick-and-easy” weekday meal and the perfect way to use up excess sourdough starter so it doesn’t go to waste. This recipe is adapted from Martha Stewarts Dutch Baby Pancake recipe." NOTE: Suggest you use a thick starter as no flour in this recipe”






1 pancake




  • 6 tablespoonsbutter
  • 6 farm fresh eggs
  • 2 cupssourdough bread, starter*
  • 13 cupmilk (raw is best)
  • 12 teaspoonsalt
  • 4 tablespoons organic sugar (optional) or 4tablespoonshoney (optional)
  • Directions

  • Preheat your oven to 425°F.
  • In your stand mixer using the whisk attachment add eggs to bowl and beat well.
  • Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
  • Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
  • Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
  • Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
  • Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
  • Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream.
  • NOTE: You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl.
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