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Cinnamon Spiced Sourdough Dutch Baby German Pancake Recipe

This cinnamon-spiced sourdough Dutch baby is light, puffy, and baked in the oven for an easy, from-scratch breakfast. A simple German pancake recipe using sourdough for added flavor.

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Ingredients

  • 4 tbsp butter
  • ¾ cup sourdough discard, room temp
  • 6 tbsp milk, room temp
  • 4 large eggs, room temp
  • ½ tsp salt
  • 2 tsp vanilla
  • 1½ tsp ground cinnamon
  • ¼ tsp nutmeg

Instructions

  • Preheat oven to 450°F. 
  • Add the butter to a cast-iron skillet and melt it as the oven is preheating. 
  • Remove the skillet once the butter is melted and pour half of the melted butter (about 2 tablespoons) into a blender and place the skillet back inside the oven. 
  • Next, add discard, milk, eggs, salt, vanilla, cinnamon, and nutmeg to the blender and mix well. You can also use a food processor or a handheld mixer for this step. 
  • Carefully remove the hot skillet from the oven and pour the batter into the skillet. Bake for 15-20 minutes until it's puffed and golden. Resist the urge to open the oven. This will cause the dutch baby to deflate. 
  • Remove from the oven and serve hot with maple syrup or preferred toppings.