A tall, golden German pancake always feels impressive, but it is surprisingly simple to make at home. This sourdough Dutch baby turns leftover discard into a warm breakfast or dessert with crisp, buttery edges and a soft, custardy center. The batter takes only five minutes to mix, and there is no fermentation or waiting required. Beat everything together, pour it into a hot buttered skillet, and let the oven create those dramatic puffed sides.
A little vanilla and cinnamon can add cozy flavor, while berries, lemon juice, powdered sugar, and maple syrup make every serving feel special. It is a quick and easy recipe for busy mornings, relaxed weekend brunches, or any time you need a delicious way to use sourdough discard. No complicated technique is required, and you will be ready to serve it in about 20 minutes!
What Makes This Sourdough Dutch Baby So Fast
The batter can be mixed and baked immediately, so there is no resting or fermentation time. A preheated cast iron skillet creates crisp edges while the egg-rich center stays tender and lightly custardy. It is also an easy way to turn leftover sourdough discard into a breakfast the whole family can share.
Easy Sourdough German Pancake
This quick skillet pancake bakes up golden, buttery, and beautifully puffed in just 15 to 18 minutes. Serve it hot with lemon juice, fresh berries, powdered sugar, and maple syrup for an easy breakfast or dessert.
Ingredients
- 4 tablespoons (56 g) butter, divided
- ¾ cup (200 g) sourdough starter discard, room temperature
- 6 tablespoons (90 g) whole milk, room temperature
- 4 large eggs, room temperature
- ½ teaspoon salt
- 1 teaspoon vanilla extract, optional
- ¼ teaspoon ground cinnamon, optional
Optional toppings:
- raspberries, blueberries, or blackberries
- powdered sugar
- maple syrup
- lemon wedges
Instructions
- Make sure the ingredients are at room temperature. Wipe out your cast iron skillet with a cloth or paper towel and place it on the middle oven rack. Preheat the oven to 425°F (218°C).
- Melt 4 tablespoons of butter and transfer 2 tablespoons to a large mixing bowl. Reserve the remaining 2 tablespoons for coating the cast iron skillet.
- Add the remaining ingredients to the mixing bowl and beat for 1 to 2 minutes with an electric hand mixer. This can also be done in a blender.
- Remove the cast iron skillet from the oven and swirl the remaining 2 tablespoons of butter around the bottom and sides. Pour the batter into the skillet and bake for 15 to 18 minutes. Bake for up to 20 minutes when using a 9-inch skillet.
- Top the Dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.
Notes
- Make sure all ingredients are at room temperature before mixing the batter.
- A 12-inch cast iron skillet was used for this recipe.
- A smaller 9- to 10-inch skillet will produce a puffier Dutch baby.
Variations and Substitutions
For a simple version, omit the optional vanilla extract and ground cinnamon. You can serve the pancake with any combination of the listed toppings, including raspberries, blueberries, blackberries, powdered sugar, maple syrup, and lemon wedges.
A 12-inch skillet produces a wider pancake, while a 9- to 10-inch skillet creates a thicker and puffier result. Keep in mind that a 9-inch skillet may require up to 20 minutes in the oven.
Pro Tips for Perfect Sourdough Dutch Baby
Bring the discard, milk, and eggs to room temperature before mixing. Cold ingredients can slow the initial rise and make the pancake less dramatic.
Preheat the skillet in the oven. The batter should hit a thoroughly heated, buttered surface so the edges begin cooking immediately.
Beat the batter for the full 1 to 2 minutes. It should be smooth and well combined before it goes into the skillet.
Work carefully but quickly after removing the hot skillet. Coat the bottom and sides with butter, pour in the batter, and return it to the oven without unnecessary delay.
Avoid opening the oven during baking. A sudden drop in temperature can cause the pancake to lose its puff before the structure has set.
Look for tall edges and a golden surface. Some deflation after the skillet leaves the oven is normal, so add your toppings and serve it right away.
Storage and Reheating
This recipe is intended to be served hot, directly after baking, when the edges are crisp, and the center is tender.
Sourdough Dutch baby FAQ
What is a sourdough Dutch baby?
It is an oven-baked German-style pancake made with eggs, milk, butter, and sourdough starter discard. The batter is poured into a hot cast iron skillet, where it rises dramatically and develops golden edges with a soft, custardy center.
What makes a Dutch baby different?
Unlike traditional pancakes, a Dutch baby is baked as one large pancake instead of being cooked individually on a griddle. Its egg-rich batter puffs around the edges in a hot skillet and then naturally settles slightly after it is removed from the oven.
What is the best flour for Dutch babies?
Sourdough Dutch baby does not call for additional flour because the discard from the sourdough starter already contains it. Use ¾ cups (200 g) of room-temperature discard as listed rather than adding a separate type or quantity of flour.
How to make a sourdough baby?
Preheat a cast iron skillet in a 425°F (218°C) oven. Mix melted butter with room-temperature sourdough discard, milk, eggs, salt, and the optional vanilla and cinnamon. Pour the beaten batter into the hot buttered skillet, bake for 15 to 18 minutes, and serve immediately with the listed toppings.
Conclusion
This sourdough Dutch baby is a quick, practical way to use discard while making breakfast feel a little extra special. With five minutes of preparation, one skillet, and a short bake time, it is an approachable recipe for busy families, beginner bakers, and relaxed weekend brunches.
Try the recipe while your discard is ready, then leave a comment with your favorite topping combination and share it with another sourdough baker.
Sourdough Dutch Baby
Ingredients
Equipment
Method
- Make sure all ingredients are at room temperature. Wipe out the cast iron skillet with a cloth or paper towel and place it on the middle oven rack. Preheat the oven to 425°F (218°C).
- Melt the butter and transfer 2 tablespoons to a large mixing bowl. Reserve the remaining 2 tablespoons for coating the cast iron skillet.
- Add the sourdough starter discard, whole milk, eggs, salt, vanilla extract, and cinnamon to the mixing bowl. Beat for 1 to 2 minutes with an electric hand mixer. The batter can also be mixed in a blender.
- Carefully remove the hot cast iron skillet from the oven. Add the reserved 2 tablespoons of melted butter and swirl it around the bottom and sides of the skillet.
- Pour the batter into the hot skillet and bake for 15 to 18 minutes, until golden and puffed. Bake for up to 20 minutes when using a 9-inch skillet.
- Top the Dutch baby with a squeeze of lemon juice, fresh berries, powdered sugar, and maple syrup. Serve immediately while hot.
