Sourdough Discard Blueberry Dutch Baby
Sourdough Discard Blueberry Dutch Baby is a deliciously fluffy, oven-baked pancake that combines the lightness of a soufflé with the comforting flavor of pancakes. Bursting with fresh blueberries and topped with a dusting of powdered sugar, this dish is perfect for brunch or a sweet breakfast treat. It’s easy to make with simple ingredients, making it an ideal choice for both novice cooks and seasoned chefs looking to impress.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 slices 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup whole milk (or alternative)
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 2 tbsp unsalted butter
- Powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat.
- In a mixing bowl, whisk together sourdough discard, milk, eggs, flour, and a pinch of salt until smooth.
- Melt butter in the hot skillet until bubbly; swirl to coat the sides.
- Pour half of the batter into the skillet, sprinkle half of the blueberries on top, then add the remaining batter and top with more blueberries.
- Bake for 20-25 minutes until puffed and golden brown; do not open the oven door during baking.
- Dust with powdered sugar before slicing and serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg