This Sourdough Dutch Baby is a delicious puffy pancake that’s baked in the oven. Also known as German pancakes or Dutch puff pancakes, these dutch baby pancakes are so soft and fluffy. Made from wholesome ingredients and a great way to use up extra sourdough starter discard!
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I can’t think of a better breakfast than a sourdough dutch baby pancake. It’s one of those super easy breakfast options that I come back to over and over again. This sourdough discard recipe makes the best puff pancake with a perfect custardy interior – everybody loves it. All you have to do is make the batter in a blender, pour it all into one cast-iron skillet and come back to a nourishing and delicious breakfast. The flour has already been fermented by an active sourdough starter, so you get that subtle sourdough tangy flavor that is so delicious, especially with all of that melted butter and maple syrup.
Don’t get me wrong – I love making sourdough pancakes and sourdough waffles. But I love how much easier this sourdough dutch baby recipe is than traditional pancakes. Instead of standing at the stove flipping individual pancakes, this puffy oven pancake is made in one shot and we can all sit down and eat together. I also bake with sourdough constantly – this Soft Sourdough Bread and Dutch Oven Sourdough Bread recipes are some of our favorites – so extra sourdough starter is always in abundance. There is no need to *actually* discard all of that sourdough starter discard when you can use it up on a tasty and easy sourdough dutch baby.
here’s what you’ll need
Sourdough starter – active starter or discard (starter that has been active and has since deflated). Need a starter? Grab the same exact starter I use in my kitchen everyday from my Etsy shop HERE! All ready to rehydrate and begin your sourdough journey.
Eggs – farm fresh eggs give this sourdough dutch baby a beautiful golden color
Milk – raw milk or whole milk is best
Maple syrup – the obvious choice of sweetener when we’re talking pancakes!
Butter – homemade raw butter is SO good in this recipe
Vanilla extract – homemade or store-bought, adds a delicious and subtle vanilla flavor to the whole pancake
Sea salt – a high quality sea salt like Remond’s Real Salt is my favorite
Blender or large bowl and whisk
how to make a sourdough dutch baby
1. Preheat the oven to 400 F.
2. On the stove top, melt 4 Tablespoons of butter in a cast iron skillet over medium low heat. You want the skillet to be hot, but be careful not to burn the butter.
3. Blend all of the other ingredients in a blender until totally smooth. Or, whisk all of the ingredients in a large bowl. When the skillet is hot and the butter is melted, pour the batter into the hot cast iron skillet. Don’t stir the butter in.
4. Carefully transfer to the preheated oven and bake for 20-25 minutes. For best results, do not open the oven while it is baking. This will cause the pancake to deflate.
5. Serve right away with fresh berries, maple syrup, or whipped cream.
sourdough dutch baby tips and notes
To make sure the pancake puffs up, use room temperature ingredients. Take the sourdough starter, milk and eggs out of the refrigerator 30 minutes before making this recipe. This step is not necessary, but it will make the dutch baby even fluffier.
This recipe can be made with sourdough starter that is active or sourdough discard. Stir it down before you measure to make sure you get the correct measurements.
Make sure your cast iron skillet is nice and hot before pouring the batter into it. This helps the batter climb the sides of the pan which makes it puffy.
This sourdough dutch baby is so good with a variety of toppings! Fresh blueberries or strawberries, whipped cream, maple syrup, powdered sugar and sautéed apples are all so good.
Don’t open the oven door while the sourdough dutch baby is baking. Opening the door will cause the pancake to deflate.
how to store sourdough dutch baby
If you have any leftovers, store them in an airtight container the fridge for up to 3 days and reheat them in the oven on a low temperature.
other sourdough breakfast ideas –
- Sourdough Pancakes
- Sourdough Waffles
- Sourdough Crepes
- Sourdough Cinnamon Rolls
- Sourdough Biscuits
- Sourdough Pop Tarts
- Sourdough French Toast
- Sourdough Scones
print this recipe –
- 2 cups sourdough starter discard
- 8 eggs
- 1/2 cup raw or whole milk
- 1/2 cup maple syrup
- 1 Tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 Tablespoons butter
- Preheat the oven to 400 F.
- On the stove top, melt 4 Tablespoons of butter in a cast iron skillet over medium low heat. You want the skillet to be hot, but be careful not to burn the butter.
- Blend all of the other ingredients in a blender until totally smooth. Or, whisk all of the ingredients in a large bowl. When the skillet is hot and the butter is melted, pour the batter into the hot cast iron skillet. Don't stir the butter in.
- Carefully transfer to the preheated oven and bake for 20-25 minutes. For best results, do not open the oven while it is baking. This will cause the pancake to deflate.
- Serve right away with fresh berries, maple syrup, or whipped cream.