Sourdough Dutch Baby Pancake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A puffy Dutch baby pancake made with sourdough discard that rises impressively in the oven. Quick to prepare and versatile with toppings, this is a family-friendly breakfast that impresses.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large eggs (room temperature)
- ¾ cup stirred sourdough starter ((100% hydration, active starter or unfed/discard), preferably room temperature)
- ¼ cup whole milk (room temperature)
- 1 tablespoon granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 16m
- Sodium
- 475mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 120mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 475MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.