Strawberry Sourdough Dutch Baby

Also known as a “German Pancake” this strawberry Dutch baby is a fun weekend breakfast. It’s kind of like a pancake, and your favorite French toast had a baby, and that baby was a Dutch baby… if that makes sense 😉 with the pop of freshness from the strawberries, it’s truly a texture you’ll have to experience yourself.

❤️ Why You’ll Love Strawberry Dutch Baby

Dutch baby pancakes are so easy to make and an especially fun treat for the kids. They are a very eggy pancake that puff up in the oven, and when it cools it turns into this thick pancake that will keep your kids full for a longer period of time in the morning. Include the pop of freshness with the strawberries and you have the ultimate Sunday morning breakfast.

🍲 Ingredients

Sourdough Discard – fed or unfed sourdough starter (see notes + substitutions if you do not have a sourdough starter)

Butter – One stick of butter that’s melted right into the cast iron pan.

Flour – I use Costco’s organic, unbleached all-purpose flour more the majority of my recipes.

Sugar – I use granulated sugar but you can easily substitute the sugar for honey.

Milk – Whole milk works best.

👩‍🍳 How to Make Sourdough Strawberry Dutch Baby

• Preheat your cast iron pan in a 400 degree oven.
• In a large mixing bowl, whisk together your eggs and milk until the eggs are completely broken down and whisked well. (you can add all the ingredients to a blender, or use an immersion blender)
• Whisk in sugar, sourdough discard, vanilla extract, flour and salt until there are no clumps of flour.
• Quarter your strawberries and remove the cast iron from the oven.
• Add in one stick of butter and the diced strawberries directly into the hot cast iron until the butter is fully melted.
• Pour the batter directly on top of the butter and strawberries. Do not mix.
• Bake at 400 degrees for 25 minutes.
• When the pancake is done baking it will be large and puffy at first, but will start to fall as it rests. The texture of a Dutch baby can only be described as fluffy and “eggy”.
• Serve with more fresh fruit and a drizzle of maple syrup!

🪄 Tips and Tricks

• Using an immersion blender to whip your pancake cake batter ensures there will be no clumps and you’ll have a smooth batter.
• Preheat your cast iron in the oven with your butter while you make the batter.

🗒 Variations

You can use any seasonal fruit you like in this recipe; I’ve used peaches during the summer, and it’s been delicious!

• Peach Dutch Baby

🗒 Substitutions

If you don’t have a sourdough starter, don’t worry! The Dutch baby is just as good without a sourdough starter.

• Instead of 1 cup of flour, 1/3 cup of milk, and 1 cup of starter – substitute for 1 1/2 cups of flour + 3/4 cup of milk. 

🗒 Best served with

• Fresh fruit and breakfast.
• Seasonal brunches
• Breakfast for dinner.
• Your favorite cup of coffee.

👝 How to Store Leftovers

Store the leftover pancakes in an airtight Tupperware in the fridge for up to 3 days, place them in a 300-degree oven and warm them all the way through when you’re ready to eat them again.

🤔 Common Questions

5 from 3 votes

Strawberry Dutch Baby

Print recipe

Also known at a "German Pancake" this strawberry Dutch baby is a fun weekend breakfast. It;s eggy, but also airy. Sweet from the strawberries, and it's truly a texture that's hard to explain so you're just going to have to see for youself.

Prep Time:10 minutes mins

Cook Time:25 minutes mins

0 minutes mins

Total Time:35 minutes mins

Equipment

• mixing bowl
• whisk
• Cast Iron

Ingredients

• 6 eggs
• ⅓ cup milk
• 1 cup sourdough starter fed or unfed
• ¼ cup sugar
• 1 tsp vanilla
• ½ tsp salt
• 1 cup all purpose flour
• ½ cup butter 1 stick
• 1 cup fresh strawberries

Instructions

• Preheat your cast iron pan in a 400 degree oven.
• In a large mixing bowl, whisk together your eggs and milk until the eggs are completely broken down and whisked well. (or you can add all the ingredients to a blender)
• Whisk in sugar, sourdough discard, vanilla extract, flour and salt until there are no clumps of flour.
• Quarter your strawberries and remove the cast iron from the oven.
• Add in one stick of butter and the diced strawberries directly into the hot cast iron until the butter is fully melted.
• Pour the batter directly on top of the butter and strawberries. Do not mix.
• Bake at 400 degrees for 25 minutes.
• When the pancake is done baking it will be large and puffy at first, but will start to fall as it rests. The texture of a Dutch baby can only be described as fluffy and "eggy".
• Serve with more fresh fruit and a drizzle of maple syrup!

Notes

If you don’t have a sourdough starter, don’t worry! I’ve made this plenty of times without a starter, you just have to adjust the measurements slightly. 

Instead of 1 cup of flour, 1/3 cup of milk, and 1 cup of starter,

Substitute for 1 1/2 cups of flour + 3/4 cup of milk. 

Nutrition

Calories: 354kcal | Carbohydrates: 33g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 384mg | Potassium: 109mg | Fiber: 1g | Sugar: 9g | Vitamin A: 732IU | Calcium: 49mg | Iron: 2mg

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Sourdough

Servings: 6

Calories: 354kcal