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.
Equipment
- 12 inch cast iron skillet
- mixing bowl
- hand mixer/whisk
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
Instructions
- Add the butter to the cast iron skillet.
- Place skillet in the over and preheat to 450ºF.
- While the oven is preheating, mix together all of the remaining ingredients in a large mixing bowl.
- Once the oven has reached 450ºF, remove the skillet from the oven and swirl the butter around to fully coat the skillet.
- Add the mixture to the hot skillet and place back into the oven.
- Cook for 30-40 minutes. You want the middle to look fully cooked and the top slightly browned.
- 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.