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Quick, easy and delicious, this sourdough dutch baby is one of my family’s favorite breakfasts. Sometimes called a “Puff Oven Pancake,” Sometimes called a “German Pancake,” and sometimes called a “Quick Breakfast,” this sourdough dutch baby has many names – and if you’re looking for another quick breakfast idea, my homemade sourdough pancake mix is also a game changer!
No matter what you call it, with only a few ingredients this will be a family favorite. My kids gobble it up EVERY time and I’m left scraping at the leftovers. So so good! I know you’re going to love it.
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Why You’ll Love Sourdough Dutch Baby Pancake
- Simple: Made with just a few ingredients, this is perfect when you want to whip up a quick and delicious breakfast – or try my easy sourdough discard English muffins that make the perfect breakfast sandwiches!
- Protein: With 4 eggs, this breakfast packs in a lot of protein for a pancake!
- 100% sourdough recipe: You can use either discard or bubbly starter, making this a healthy version of your classic favorite dutch baby pancake.
Important Ingredients in a Dutch Baby
- Sourdough Starter: 200 grams ripe, active sourdough starter is used in this recipe making this a 100% sourdough recipe – no extra flour in this one.
- Milk: Whole milk or 2%, warmed
- Unsalted Butter: I use unsalted butter. If you don’t have it on hand, salted works too.
- Eggs: This recipe uses 4 large eggs
- Vanilla: I love the added flavor of vanilla extract in this recipe
- Salt
- Powdered Sugar & Fresh Fruit: After baking, top this recipe with your favorite sweet toppings.
How to Make Sourdough Dutch Baby Pancake
Pre-Heat the Oven and Pan
Place a cast iron skillet in the oven and pre-heat to 450ºF. While the skillet is pre-heating, prepare the batter.
Blend the Batter
Use a blender to combine bubbly sourdough starter, warm milk, unsalted butter, room temperature eggs, salt and vanilla extract. Blend together until smooth. Alternatively you can whisk these ingredients together in a bowl.
This recipe calls for 200 grams of sourdough starter. Check out this guide on starter feeding ratios to help you decide how much and when to feed your starter to get 200 grams worth. Sourdough discard can also be substituted for the sourdough starter.
Bake and Enjoy
Once the oven is pre-heated, melt reserved butter in the pan (this happens QUICKLY). As soon as the butter has melted, pour the batter into the pan. Close the oven and bake for 20 minutes.
Once the pancake is golden brown and slightly puffed up, pull it out of the oven. Sprinkle with a dusting of powdered sugar, and top with fresh fruit. I love topping the pancake directly out of the oven with a light coating of powdered sugar because it melts in with the butter and gets all into the nooks and crannies of the pancake. Enjoy!
Amy’s Recipe Tip
I love adding some fresh, in-season fruit to the bottom of the skillet and cooking it down over medium heat for a few minutes before adding in the batter and baking in the hot oven. After it bakes the fruit adds a delicious flavor to the sourdough dutch baby. I think you’ll love it!
Substitutions
- Sourdough Starter: Substitute sourdough discard instead of bubbly sourdough starter in this recipe.
How to Store Leftovers
If you have any leftovers, store them in the fridge for 3-5 days. Heat up when serving.
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Frequently Asked Questions
A dutch baby made without sourdough often forms big “mountains” or mounds when baked. Incorporating sourdough makes these mounds more minimal – if at all. if you want big mounds the best chance of getting them is with a very hot pre-heated skillet AND room temperature batter.
Warm the milk in the microwave. Place cold eggs in warm water for 3-5 minutes. Use room temperature sourdough starter and warm melted butter. The ingredients only need to be room temperature if you’re looking for a lighter and fluffier pancake. I’ve made this many times with cold ingredients and we still love the results.
No. This recipe works well in a 9 by 13 pan as well. I like using metal pans if possible. My favorite is this one.
Sourdough Dutch Baby Pancake
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Equipment
- blender or mixing bowl
Ingredients
- 200 grams ripe active, sourdough starter, see recipe notes for sourdough discard, heaping 3/4 cup
- 120 grams milk, warmed, about 1/2 cup
- 55 grams unsalted butter, melted, about 4 Tablespoons
- 4 large eggs, room temperature, about 200 grams
- 3 grams salt , 1/2 teaspoon
- 5 grams vanilla extract, about 1/2 teaspoon
- 30 grams unsalted butter, melted, reserved for the pan
- powdered sugar for dusting
- fresh fruit as desired
Instructions
- Place a cast iron skillet in the oven and pre-heat to 450ºF.
- While the skillet is pre-heating, to a blender add bubbly sourdough starter, warm milk, unsalted butter, room temperature eggs, salt and vanilla extract. Blend together in a blender until smooth. Alternatively you can whisk these ingredients together in a bowl.
- Once the oven is pre-heated, place the reserved butter in the pan and let melt (this happens QUICKLY). As soon as the butter has melted, pour the batter into the pan. Close the oven and bake for 20 minutes.
- Once the pancake is golden brown and slightly puffed up, pull it out of the oven. Sprinkle with a dusting of powdered sugar, top with fresh fruit and enjoy warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amy- I just made this Dutch baby this morning and it was a huge success!! Can I double the recipe- I’d be baking it in a 12.5” skillet so it would be thicker- will it still turn out?
So glad you loved this! I’m not sure how this would turn out being doubled. I often make a single recipe in a 12-inch skillet, so it may be a little too thick (maybe 1 1/2 times would be better?). Let me know if you try it!
Delicious. I didn’t have to add a sweetner like syrup. I did what you suggested and put blueberries in the cast iron with the butter and softened them up a bit. They rose to the surface and bubbled like crazy. A great recipe and low in carbs if you only eat one serving!
So glad you loved this! Thanks for sharing.
Made it with canned peaches and topped with maple syrup 🤤
Oh yum! So glad you enjoyed this one!
We love this recipe. It doesn’t rise as high as a Dutch baby without the sourdough, but the flavor is delicious! A great way to add sourdough into one of our favorite breakfasts.
Worst dutch baby I have ever seen.
Did you make it? The sourdough doesn’t let the Dutch baby rise like a traditional one does, but it tastes delicious.
This was easy and delicious with sauteed peaches put in first.
By far the easiest and the best pancake I have ever made! I consider myself a good baker, and a good cook. I’m very Impressed. I have Stopped buying protein bars and breads in the store.
I’m so glad you loved this recipe! It’s a family favorite for sure 🙂