This cranberry walnut sourdough Dutch baby is a delicious breakfast or dessert for the holiday season. Enjoy this fluffy protein packed custard made with sourdough discard, dried cranberries and toasted walnuts.
It is no surprise our family loves a sourdough Dutch baby recipe. As I was formerly gluten free, I love sourdough dutch baby recipes require no additional flour.
We commonly amplify the basic recipe and add in seasonal flare like our other dutch baby recipes: lemon blueberry and apple cinnamon! This cranberry sourdough Dutch baby is no different.
They are packed with protein and a great way to use up leftover sourdough discard.
For the holiday season, cranberries and walnuts seem take their appearance regularly. Whether you have leftover cranberries from Thanksgiving or have cracked a few extra nuts, this recipe is a new kitchen staple for us.
The custard like pancake is elevated with lightly sweetened cranberries and toasted walnuts. Each bite has various textures, leaving you wanting to go back for an extra bite.
Why you will love these
Kitchen Equipment
There are a few pieces of kitchen equipment which make this recipe easy.
- Mixing Bowl
- Cast Iron Skillet, cake pan or dutch oven
Ingredients for Cranberry Walnut Sourdough Dutch Baby
My favorite part about a sourdough Dutch baby pancake recipe is the simplicity of the ingredients. Start with a base and select your add ins to customize the flavor. This walnut cranberry sourdough dutch baby contains to important ingredients – cranberries and walnuts!
- Eggs
- Plenty of eggs are used within this recipe to provide the custard like consistency (and a protein punch!)
- Butter
- Unsalted butter works best within this recipe though you can use salted butter and leave out additional salt
- Vanilla extract
- Maple syrup
- Can also use sugar, agave or honey
- Sourdough discard
- Active sourdough starter and sourdough discard work well within this recipe
- Milk
- Can also substitute heavy cream, water or dairy free milk like coconut milk
- Salt
- Cinnamon
- Dried Cranberries
- Fresh cranberries and cranberry sauce are great options within this recipe – perfect for cranberry Thanksgiving leftovers.
- Walnuts
- These walnuts provide a buttery, soft layer to this recipe. Due to their creamy texture macadamia nuts or pecans could be substituted, though any nut will work. I would recommend toasting and chopping the nuts for best flavor.
How to make Cranberry Walnut Sourdough Dutch Baby Pancake
To make a sourdough cranberry walnut Dutch baby, begin by allowing the ingredients to warm up to room temperature. This will provide the best results in the classic ‘dutch puff’ we are looking for. Next, toast the walnuts in a cast iron skillet or the oven.
To toast the walnuts in a cast iron skillet, heat the pan on low. Add the walnuts and continue to shake the nuts periodically to ensure they toast and do not burn.
Alternatively toast the walnuts in a baking sheet in the oven. While the oven is preheating to 425 degrees to cook the Dutch baby, heat the walnuts. Shake the pan periodically to ensure they are toasting, not burning.
The walnuts are toasted when golden brown in color and fragrant. Remove from heat upon toasting.
If the walnuts were toasted in the cast iron skillet, set them aside in a separate bowl. Heat the butter in the cast iron skillet and allow to melt.
Stir the sourdough Dutch baby ingredients together- egg, milk, sourdough discard, cinnamon, salt, vanilla extract, dried cranberries and walnuts.
Once incorporated, pour the pancake batter over top of the hot cast iron skillet.
Immediately place the cast-iron pan in the preheated oven and bake for 12-14 minutes. Keep the oven door closed the entire time and use the oven light to watch the dutch baby rise. The top will be golden in color.
Upon removing the hot skillet from the hot oven, some of the melted butter may pool on top of the sourdough Dutch baby pancake. It will sink into the finished cranberry dutch baby within moments.
Allow to cool slightly before topping with powdered sugar and maple syrup. Like french toast, confectioners’ sugar is a must in our family!
How to store Sourdough Dutch Baby Pancake
Remove from the oven and serve directly from the baking vessel (cast iron pan or cake pan). You can also allow to cool on a wire rack. This is a great recipe to enjoy right away or it can be packaged into an airtight container and stored in the fridge for up to 5 days.
Frequently Asked Questions
Cranberry Walnut Sourdough Dutch Baby
Equipment
- 1 Large Mixing Bowl
- 1 Cast Iron Skillet – 6"
Ingredients
- 3 Eggs
- 3 TBSP Butter Unsalted or salted.
- 1 cup Sourdough discard Active sourdough starter or sourdough discard
- 2 TBSP Milk Coconut milk or water
- 1 TBSP Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Salt Leave out of using salted butter
- 1 tsp Cinnamon
- 1/3 Cup Dried Cranberries See notes about fresh cranberries and cranberry sauce
- 1/4 Cup Toasted, chopped walnuts
Instructions
- To toast the walnuts – see notes for options on stovetop and oven. Remove from heat after toasted.
- Heat the butter in the cast iron skillet and allow to melt.
- Stir the sourdough Dutch baby ingredients together- egg, milk, sourdough discard, cinnamon, salt, vanilla extract, cranberries and toasted walnuts. Once incorporated, pour the pancake batter over top of the hot cast iron skillet.
- Immediately place the cast-iron pan in the preheated oven and bake for 14-16 minutes. Keep the oven door closed the entire time and use the oven light to watch the dutch baby rise. The top will be golden in color.
- Upon removing the hot skillet from the hot oven, some of the melted butter may pool on top of the sourdough Dutch baby pancake. It will sink into the finished cranberry dutch baby within moments.
- Allow to cool slightly before topping with powdered sugar and maple syrup. Like french toast, confectioners’ sugar is a must in our family!
Video
Notes
- For best ‘Dutch Puff’
To make a sourdough cranberry walnut Dutch baby, begin by allowing the ingredients to warm up to room temperature. This will provide the best results in the classic ‘dutch puff’ we are looking for. Next, toast the walnuts in a cast iron skillet or the oven. - Toast the Walnuts
- Cast Iron Skillet Method: In a cast iron skillet, heat the pan on low. Toast for 5-10 minutes until the nuts are golden brown and fragrant. Continue to shake the nuts periodically to ensure they toast and do not burn.
- Oven Method: Make them in the oven as it heats up for the dutch baby. This could take 10-15 minutes until they are toasted. Shake pan every few minutes to ensure they are golden brown and fragrant.
- Note on Cranberries
If using fresh cranberries or cranberry sauce, the sourdough dutch baby may take longer to bake as the cranberries will release additional moisture.
Nutrition
What is your favorite topping for a Dutch baby pancake? While we do not find the recipe to need much sweetness, a little shake of powdered sugar and a dollop of maple syrup or whipped cream makes our day. Let us know in the comments below.
