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.

Servings: 8

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

🧂 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

1 Add the butter to the cast iron skillet [https://amzn.to/3AYV09T].
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 [https://amzn.to/47dc4VI].
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.