This easy Sourdough Discard Dutch Baby Popover comes together in under 30 minutes. It looks and tastes like such an intricate dish when it is actually so easy! It is a great way to use up that sourdough discard as well. You can make this recipe sweet by adding some sweetener, vanilla extract, and cinnamon or do a savory Dutch baby by adding in things like chives, cheese, and a breakfast protein. If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
The consistency of this batter is kind of in between a pancake batter and a crepe batter. The batter is not quite as thick as pancake batter but not as thin as a crepe batter. Dutch Baby Popovers can be baked in a cast iron skillet, a deep pie dish, or even in muffin tins for individual sized Dutch baby pancakes. I personally prefer a cast iron skillet.
If you need more of a visual on how to make this recipe, watch my Instagram reel linked below. This will show you how to make this recipe step by step!
Whatever you do while making this recipe, do NOT open the oven!!! It will not rise properly if you do.
For a more poofy, voluminous Dutch baby, make sure your ingredients are at room temperature.
If you are looking for your Dutch baby to be thinner, use a larger cast iron skillet. If you want it to be thicker, use a smaller cast iron skillet (or whatever you are using to bake it in)
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
Ingredients (For the Base)
These are the ingredients for the base. Add whichever sweet or savory additions to your batter. I will provide a list of possible additions below!
- 1 1/2 cups sourdough discard
- 5 eggs
- 1/4 cup unsweetened almond milk, or milk of choice
- 1/2 tsp salt
- 5 tbsp butter
- Sweet or savory additions of choice (details below)
Sweet Dutch Baby Popover Additions & Toppings
- Vanilla extract (about 1 tsp or so)
- Cinnamon (about 1 tsp or so)
- Monk Fruit/Sugar (1 tbsp or so)
- Berries, or fruit of choice
- Nutella, for topping
- Powdered monk fruit/sugar, for topping
- Maple syrup, for topping
Savory Dutch Baby Popover Additions & Toppings
- Shredded cheese
- Tomatoes
- Spinach
- Bacon, or breakfast protein of choice
- Chives/herbs
How To Make It
- Preheat oven to 425°F.
- In a mixing bowl, combine the eggs, discard, almond milk, and salt (as well as any sweet/savory additions of choice). Whisk until smooth.
- Add the butter to a 12” cast iron skillet. Place in the oven and allow the butter to melt and slightly bubble. Remove from oven.
- Pour the batter in the cast iron pan. Place in the oven for 25 minutes.
- Serve with desired toppings and enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for 3 days. Just pop them in the microwave for 30 seconds or so to reheat.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Sourdough Discard Dutch Baby Popover
This easy Sourdough Discard Dutch Baby Popover comes together in under 30 minutes. It looks and tastes like such an intricate dish when it is actually so easy! It is a great way to use up that sourdough discard as well. You can make this recipe sweet by adding some sweetener, vanilla extract, and cinnamon or do a savory Dutch baby by adding in things like chives, cheese, and a breakfast protein. If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread.
Ingredients
Instructions
-
Preheat oven to 425°F.
-
In a mixing bowl, combine the eggs, discard, almond milk, and salt (as well as any sweet/savory additions of choice). Whisk until smooth.
-
Add the butter to a 12” cast iron skillet. Place in the oven and allow the butter to melt and slightly bubble. Remove from oven.
-
Pour the batter in the cast iron pan. Place in the oven for 25 minutes.
-
Serve with desired toppings and enjoy!
Serving Size 1/8th popover
Servings 8
- Amount Per Serving
- Calories 142kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5.3g27%
- Cholesterol 153.9mg52%
- Sodium 247.4mg11%
- Total Carbohydrate 6.2g3%
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
