Sourdough Pumpkin Spice Dutch Baby Pancake
This sourdough pumpkin spice Dutch baby pancake is a delicious and easy to make. Perfect breakfast or brunch recipe that has the tangy flavor of sourdough with the fluffy, texture of a classic Dutch baby pancake.
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This sourdough pumpkin spice Dutch baby pancake is a delicious and easy to make. Perfect breakfast or brunch recipe that has the tangy flavor of sourdough with the fluffy, texture of a classic Dutch baby pancake.
Us sourdough bakers are always looking for new ways to use up the discard after feeding the starter!
Sourdough Pumpkin Spice Dutch Baby Pancake
1.Preheat oven to 425
2.Add all your ingredients except butter to a blender, blend at high speed 2 minutes, or until smooth.
3.Cut butter into cubes and place in cast iron skillet. Place pan with butter into preheated oven for at least 5 minutes or until melted and hot.
4.Remove pan from oven, swirl butter around bottom and sides to coat. Quickly pour batter into pan and place pan back in oven.
5.Bake for 15 to 18 minutes or until puffed up all the way around. Try not to open the oven door until at least 15 minutes in order to prevent the pancake from not puffing up properly.
6.Serve right away as it will begin to deflate just after removing from the oven. Serve with syrup, powdered sugar, fruit, or any of your favorite toppings.
What you will need
- This Dutch baby is so easy to make. The blender does all of the hard work.
- Cast iron pan, or Dutch oven.
- You can use either sourdough discard or active sourdough starter.
- Easily customize the Dutch baby to pair it with your favorite sweet or savory toppings.
What is a Dutch baby?
A Dutch baby, sometimes called a German pancake, has thin crispy puffed-up edges and a thicker custardy center. Dutch babies puff up as they are baked in a hot cast iron and deflate once they are removed from the oven.
What does a Dutch baby pancake taste like?
Dutch baby pancakes taste like a crepe, pancake, and bread pudding all in one! The edges are thin and crispy like a crepe while the center is thicker and softer like a pancake with a little bit of custard texture.
Sourdough Pumpkin Spice Dutch Baby Pancake
Equipment
- Cast iron pan
- Blender
Ingredients
- 1 Cup Sourdough discard or active starter
- 1/2 Cup Whole milk
- 4 Eggs
- 1/2 Cup Honey or sugar
- 1/4 Cup Pumpkin puree
- 3/4 Cup Unbleached all purpose flour
- Pinch Salt
- 2 Tsp Pumpkin pie spice Cinnamon, nutmeg, ginger, cloves
- 4 Tbsp Butter
Instructions
- Preheat oven to 425 ℉
- Add all your ingredients except butter to a blender, blend at high speed 2 minutes, or until smooth.
- Cut butter into cubes and place in cast iron skillet. Place pan with butter into preheated oven for at least 5 minutes or until melted and hot.
- Remove pan from oven, swirl butter around bottom and sides to coat. Quickly pour batter into pan and place pan back in oven.
- Bake for 15 to 18 minutes or until puffed up all the way around. Try not to open the oven door until at least 15 minutes in order to prevent the pancake from not puffing up properly.
- Serve right away as it will begin to deflate just after removing from the oven. Serve with syrup, powdered sugar, fruit, or any of your favorite toppings.
Notes
9 responses to “Sourdough Pumpkin Spice Dutch Baby Pancake”
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I love Dutch baby pancakes! Definitely making this 🙂
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This looks delicious! Perfect for this time of year.
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It does look perfect and delicious for a brunch. Thanks for the recipe! -
This looks so good, I’m going to try it at the weekend.
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I’ve always wanted to try making a Dutch baby! This looks delicious!
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This looks amazing. My family would LOVE it!
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This looks perfect! Saving for the weekend! -
This looks great, I’ve never made one before. Will need to try this recipe soon.
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This sounds delicious! I am going to save this recipe to make this month!
Merritt
I love Dutch baby pancakes! Definitely making this 🙂