Brown Butter Sourdough Dutch Baby
Indulge in the comforting flavors of this brown butter sourdough Dutch baby. Made with tangy sourdough starter and rich brown butter, this fluffy pancake is a delightful twist on a classic breakfast favorite. Perfect for a cozy morning treat or a special brunch, it's sure to impress with its irresistible flavor and rustic charm. Top with warm blueberries, powdered sugar, and maple syrup to enhance deliciousness of brown butter and sourdough!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Eggs
Sourdough discard or unfed starter
Milk
Salt
Vanilla extract
Maple syrup
Butter
Tips for making a Brown Butter Sourdough Dutch Baby:
Quality Sourdough Discard: Ensure your sourdough discard is healthy and active before using it in the recipe. This will contribute to flavor and texture without the need for commercial yeast.
Room Temperature Ingredients: Use room temperature sourdough discard and other wet ingredients like eggs and milk. This ensures even mixing and proper fermentation, resulting in a fluffy Dutch baby.
Brown the Butter: Brown the butter to enhance its nutty flavor. Cook it over medium heat until it turns golden brown and develops a rich aroma. Be careful not to burn it.
Preheat the Pan: Preheat a cast iron skillet in the oven before adding the batter. This ensures that the Dutch baby cooks evenly and develops a crispy bottom.
Pour Batter into Hot Pan: Carefully pour the batter into the hot skillet with the browned butter. The hot pan and sizzling butter create a beautiful crust on the Dutch baby.
Bake Until Puffed and Golden: Bake the Dutch baby in the preheated oven until it puffs up and turns golden brown around the edges, typically 15-20 minutes. Avoid opening the oven door during baking to prevent it from deflating.
Serve Immediately: Remove the Dutch baby from the oven and serve it immediately while it's hot and puffy. It will deflate slightly as it cools, so enjoy it right away for the best texture.
Garnish and Serve: Garnish the Dutch baby with powdered sugar, fresh berries, maple syrup, or a dollop of whipped cream before serving. Get creative with toppings to enhance its flavor and presentation.
Storage: Dutch babies are best enjoyed fresh out of the oven, but any leftovers can be stored in an airtight container in the refrigerator for a day or two. Reheat gently in the oven before serving.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this brown butter sourdough dutch baby!
