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Sourdough Pumpkin Dutch Baby

This sourdough pumpkin pie dutch baby recipe can utilize either active or discard starter. It's a quick, easy, and delicious breakfast that requires very minimal prep.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups sourdough starter (active or discard) 400g
  • 2 cups milk 480g
  • 8 eggs
  • 1/2 can pumpkin puree 7.5oz/212g
  • 2 tbsp maple syrup or honey 42g
  • 6 tbsp butter 85g
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

Equipment

  • 12 inch cast iron skillet
  • mixing bowl
  • hand mixer/whisk

Method
 

  1. Add the butter to the cast iron skillet.
  2. Place skillet in the over and preheat to 450ºF.
  3. While the oven is preheating, mix together all of the remaining ingredients in a large mixing bowl.
  4. Once the oven has reached 450ºF, remove the skillet from the oven and swirl the butter around to fully coat the skillet.
  5. Add the mixture to the hot skillet and place back into the oven.
  6. Cook for 30-40 minutes. You want the middle to look fully cooked and the top slightly browned.
  7. Allow it to cool for 5 min before slicing.

Video

Notes

Serve this topped with maple syrup, powdered sugar, or whipped cream
I always serve this with a side of scrambled eggs. 8 eggs in the recipe may sound like a lot but that is only 1 egg per slice and I like to make sure everyone eats a high protein breakfast.
Another way to increase the protein of this breakfast is to substitute greek or regular yogurt for milk. I have done this many times and also turns out delicious. Using yogurt will yield a more dense and cheesecake like texture.