Sourdough Salted Caramel Apple Dutch Baby Pancake

slice of sourdough apple dutch baby pancake with caramelized apples on plate

5 from 1 vote

Sourdough Salted Caramel Apple Dutch Baby Pancake

This fluffy sourdough Dutch baby is crisp on the edges, soft in the center, and topped with salted caramel apples for the perfect balance of sweet and tangy.

Prep Time20

Cook Time25

Additional Time1

Total Time46

Course: Breakfast, Brunch

Cuisine: Dutch

Calories: 2263kcal

Author: Emily Rider

Equipment

1 10” cast iron skillet
1 Large mixing bowl
1 Medium skillet
1 Blender or large whisk
1 Silicone brush or pastry brush

Ingredients

For The Batter

4 tablespoons unsalted butter 55 grams (salted butter works equally well)
3 large eggs room temperature
½ cup sourdough discard or active starter 120 grams (cold discard straight from the fridge is fine)
¾ cup all-purpose flour 95 grams
⅔ cup whole milk 160 grams (room temperature)
2 tablespoons maple syrup 40 grams (pure maple syrup, not pancake syrup)
1 teaspoon vanilla extract 4 grams
1 teaspoon ground cinnamon 3 grams
¼ teaspoon ground cardamom 1 gram
¼ teaspoon ground nutmeg 1 gram
½ teaspoon salt 3 grams

Caramel Apple Topping

2 tablespoons unsalted butter 28 grams
¼ cup heavy cream 60 grams
⅓ cup maple syrup 80 grams
3 medium baking apples about 450 grams (Honeycrisp or Gala, peeled, cored, and sliced into thin wedges)
1 teaspoon vanilla extract 4 grams
½ teaspoon ground cinnamon 2 grams
1 pinch ground ginger less than 1 gram
1 pinch salt less than 1 gram

Topping

whipped cream or crème fraîche optional toasted pecans or walnuts (optional) powdered sugar for dusting (optional)

Instructions

Preheat the oven and skillet – Place a 10-inch cast iron skillet in the oven and preheat to 425 degrees Fahrenheit (220 degrees Celsius). The skillet needs to be fully hot before the butter goes in -- this is what creates the dramatic rise and crispy edges.
Melt the butter – Add 4 tablespoons of butter to the hot skillet and return it to the oven for 2 to 3 minutes until fully melted and sizzling. Watch it closely -- you want melted and sizzling, not browned.
Mix the batter – In a large bowl, whisk together the eggs, sourdough discard or active starter, all-purpose flour, whole milk, maple syrup, vanilla extract, cinnamon, cardamom, nutmeg, and fine sea salt until completely smooth. For extra airiness, blend everything in a blender for 30 seconds instead of whisking.
Pour and bake – Carefully remove the hot skillet from the oven, swirl the melted butter to coat the sides of the pan, and immediately pour the batter into the center. Return to the oven and bake for 20 to 25 minutes until the edges are deeply golden and the center is fully set. Do not open the oven door before the 20-minute mark.
Make the caramel sauce – While the dutch baby bakes, melt 2 tablespoons of butter in a medium skillet over medium heat. Stir in the heavy cream and maple syrup and cook until slightly thickened, about 2 minutes.
Cook the apples – Add the sliced apples to the pan and cook, stirring often, until softened and glossy, about 8 to 10 minutes. Stir in the vanilla extract, cinnamon, ground ginger, and a pinch of fine sea salt.
Top and serve – Remove the dutch baby from the oven -- it will deflate slightly as it settles and that is completely normal. Spoon the warm maple caramel apples evenly over the top, dust with powdered sugar, scatter toasted pecans or walnuts over everything, and serve immediately straight from the skillet.

Notes

Use room temperature eggs and milk – Cold eggs and milk can cause the batter to seize when it hits the hot pan. Pull both from the fridge 30 minutes before you start for a smooth, lump-free batter every time.

Preheat the skillet – Place your cast iron skillet in the oven during the full preheat so it reaches 425 degrees Fahrenheit before the butter goes in. A cold pan will not give you the rise or the crispy edges.

Pull it before it looks done – The dutch baby will continue to set as it rests. Pull it at 20 minutes if the edges are deeply golden even if the center looks slightly underdone.

Make it ahead – The batter can be mixed or blended the night before and stored covered in the refrigerator for up to 12 hours. Give it a thorough stir or a quick 15-second blend before pouring into the hot skillet.

Nutrition