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Sourdough Discard Dutch Baby

This giant, puffy pancake couldn’t be simpler to make and you don’t have to stand around flipping ‘cakes, you just dump the batter into the pan and pop it in the oven. This is more dense than a typical pancake because it has lots of eggs, but that’s just means extra nutrition! Top with fresh berries and whipped cream or maple syrup.


  • 1/4 cup grassfed butter

  • 1/2 cup sourdough discard

  • 1 cup grassfed milk, buttermilk, or kefir

  • 1 tablespoon honey

  • 6 pasture-raised eggs, whisked

  • 1.5 cups organic all-purpose flour

  • Pinch sea salt

  • Pinch nutmeg


  1. Preheat oven to 425F

  2. Add butter to a 12” cast iron pan and place it in the oven to melt (don’t burn it!)

  3. Combine sourdough discard, milk, honey, and whisked eggs

  4. Add flour, salt, and nutmeg and whisk until smooth

  5. Pour batter into cast iron pan and bake 20 minutes until puffed and golden


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