My easy Sourdough Dutch Baby Pancake recipe is a puffy and delicious breakfast, topped with syrup, fresh berries, or your favorite toppings. It’s the perfect way to use sourdough starter. Turn your sourdough discard into a sweet treat to start your morning.
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Baked in the oven, Sourdough Dutch Baby pancakes are puffy on the outside with a custardy center, but to make this recipe without Sourdough Starter, check out my original Dutch Baby Pancake Recipe.
Sourdough Dutch Baby Recipe with Discard
I love how easy it is to make this sourdough Dutch baby recipe since it uses only fed or unfed sourdough starter without using more flour. It’s truly a discard recipe! I love using an active bubbly sourdough starter for the best rise but it will also work great with discard.
The taste is similar to Crepes. This Dutch baby pancake comes out of the oven smelling amazing, and it also leaves a blank canvas for any topping you desire, from peanut butter to fresh berries, like in my Blueberry Lemon Dutch Baby.
I love to share a more indulgent breakfast, like Waffles, Buttermilk Pancakes, and French Toast on occasion. It’s all about balance, and my family loves this Dutch Baby recipe with Sourdough discard.
What is a Dutch Baby Pancake?
Also called a German Pancake or sourdough puff pancake, the Dutch Baby pancake has an egg base and is cooked in the oven. It creates a puffy cake-like dish that falls as it cools. The edges remain crispy and tall while the center tastes custardy. It’s usually a breakfast dish, but you can make it savory.
Ingredients for Sourdough Dutch Baby
For the perfect Sourdough Dutch baby batter, use room temperature ingredients so everything blends easily without lumps and also cooks immediately without lowering the temperature of the pan for those crispy edges.
- Eggs – room temperature – create rise in this recipe (with a little help from the sourdough starter). To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for 5 minutes.
- Sourdough starter – 100% hydration (fed with equal parts starter, flour, and water by weight). I prefer bubbly active sourdough starter that has been fed for extra puff, but unfed sourdough discard also works here. After it’s stirred down, it will measure 3/4 cup or 180 grams on a kitchen scale.
- Whole milk – also room temperature. Try microwaving for 10-20 seconds and then stirring to ensure even warming.
- Sugar – a tablespoon of sugar adds the perfect sweetness to even out the sour starter
- Vanilla extract – feel free to swap with any flavor you prefer–almond, pumpkin, or citrus
- Butter – Keeps the batter from sticking to the pan while helping rise and creating crispy edges.
How to Make Sourdough Dutch Baby Pancakes
It’s so easy to make this sourdough Dutch baby recipe baked in the oven using a cast-iron skillet or a large pie dish.
- Preheat oven and skillet – place a 10-inch cast iron skillet in the oven and preheat to 425°F.
- Blend the batter – add all the ingredients, except the butter, into a blender and blend until smooth and bubbly. If you don’t have a blender, you can make this batter using an electric hand mixer or a whisk, but just be sure to mix until smooth.
- Add butter – Remove the hot cast iron skillet from the preheated oven and then melt the butter inside, being sure to coat the sides, and then pour the batter into the skillet.
- Bake – put the skillet with the batter into the oven, and then cook for 16-18 minutes. It’s done when the pancake is puffed and golden brown around the edges. Don’t open the oven door early, or it can deflate.
- Serve immediately – slice into wedges and serve hot. The pancake will start to fall as it cools and that is normal.
Toppings for Sourdough Dutch Baby Pancakes
Serve the Dutch baby with a simple dusting of powdered sugar, or jazz it up with some of these toppings:
- Fresh fruit or berries – strawberries, blueberries, raspberries, or chopped/sliced bananas, peaches, apples, or pears
- Syrup or honey – try our Raspberry Maple Syrup
- Whipped cream or yogurt
- Jam, Apricot Raspberry Preserves, or Lemon Curd
- Lemon juice or citrus slices
- Nutella, peanut butter, or nut butter
- Toasted nuts or Granola
- Make this a dessert! Top with a scoop of ice cream and a Chocolate Ganache drizzle
Make-Ahead and Storage Tips
The pancake is best eaten immediately, but you can make the sourdough Dutch baby batter ahead.
- Make-Ahead: Mix the batter and store it covered in the fridge until ready to cook. It may get more sour flavor as it sits.
- To Refrigerate: after it cools, store the pancake in the fridge for 3-5 days in an airtight container.
- Freeze: cool and pack in an airtight, freezer-safe container for up to 3 months.
- To Reheat: in the microwave, place a slice covered with a paper towel to cook for 30 seconds until warm, or in the oven at 350°F for 15 minutes.
My simple Sourdough Dutch Baby recipe is an easy breakfast dish using sourdough discard, eggs, milk, vanilla extract, and a little sugar for a fun take on traditional pancakes. Try this recipe the next time you’re looking for a quick and tasty breakfast recipe that your family will love.
Sourdough Dutch Baby Pancake
This easy Sourdough Dutch baby pancake recipe made with sourdough discard is an easy breakfast recipe your whole family will love! For easier blending and a better puff in the oven, use room temperature ingredients. I prefer bubbly active sourdough starter for an added puffiness boost, but you can also use discard. Top with your favorite pancake toppings and enjoy!
Prep Time: 2 minutes
Cook Time: 16 minutes
Total Time: 18 minutes
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Preheat oven & skillet: Place your 10-inch cast-iron skillet in the oven and preheat to 425°F. The skillet should be very hot before adding the batter.
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Blend the batter: In a blender, combine the eggs, sourdough starter, milk, sugar, salt, and vanilla. Blend until smooth and frothy, about 30 seconds.
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Add butter: Carefully remove the hot skillet from the oven with hot mitts. Add the butter and swirl until melted, coating the bottom and sides. Immediately pour in the batter.
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Bake: Carefully return the hot skillet to the oven and bake for 16–20 minutes, until the pancake is puffed and golden brown around the edges. Avoid opening the oven during the first 15 minutes, or it may deflate.
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Serve immediately: The Dutch baby will start to fall as it cools. Slice into wedges and serve hot with your favorite toppings.
- Powdered sugar
- Fresh berries (strawberries, blueberries, raspberries)
- Sliced fruit (bananas, peaches, apples, or pears)
- Maple syrup or honey
- Whipped cream or yogurt
- Drizzle of lemon juice
- Nutella or nut butter
- Toasted nuts or granola
Storage – wrap cooled leftovers in plastic wrap or an airtight container and store in the fridge for 5 days or in the freezer for up to 3 months.
Make Ahead – Make the batter up to 24 hours ahead and store covered in the fridge until ready to cook. Pour into hot cast iron (but not hot glass!) to bake. The pancake may have a more sour taste.
189kcal Calories13g Carbs6g Protein12g Fat
Nutrition Facts
Sourdough Dutch Baby Pancake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Sourdough Recipes to Try
Have you tried my other sourdough recipes? Check them out here:
