Sourdough Dutch Baby
This sourdough Dutch baby (German pancake) is one of the easiest sourdough discard recipes. Baked in a 10-inch skillet, it’s perfect for feeding a family or serving brunch. Just blend the batter in 5 minutes, bake for 15 minutes, and enjoy a light, puffy pancake with golden edges and a soft, custardy center.
Quick Look: Sourdough Dutch Baby (German Pancakes)
- Prep Time: 5 minutes
- Recipe Type: Sourdough discard recipe
- Fermentation Time: None
- Bake Time: 15-18 minutes
- Total Time: 23 minutes
- Servings: 6
- Calories: 158 kcal
- Cook Method: Baked at 425°F
- Flavor & Texture: Tastes like a cross between an eggy crepe and soft popover. Has a light, fluffy texture.
- Skill Level: Easy
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What is a Dutch Baby Pancake?
If you’ve never had a Dutch baby pancake before, you’re in for a treat. Think of it as a giant pancake that bakes in the oven instead of on the stovetop. As it bakes, the batter puffs up into tall, golden edges with a soft, custardy center. It has a rich, buttery flavor that’s somewhere between a traditional pancake and French toast. Once it comes out of the oven, you can top it with powdered sugar, fresh berries, maple syrup, whipped cream, or just about anything you love on pancakes.
German pancakes are a quick and easy delicious breakfast recipe that feeds a crowd, and everyone loves them. The sourdough pancake recipe is a great way to use up your sourdough discard, (your leftover sourdough starter from feedings). It’s also a great option for holidays too, when you want to make something quick and easy, but impressive.
Ingredients for Sourdough Dutch Baby Pancakes
- Sourdough Discard – unfed or active
- Eggs – the base for Dutch baby pancakes and they bind the pancake together as it bakes
- Whole milk – Milk thins the batter, creates a golden crust, and yields the custard-like center in Dutch baby pancakes. For a non-dairy version, use a plant based milk.
- Vanilla – Use pure vanilla extract for the most pronounced flavor. Omit the vanilla for a savory Dutch baby.
- Butter – creates steam as the pancake bakes and keeps it from sticking to the skillet
- Sugar – adds a little sweetness, but you can omit it for a savory option
*Find the full list of ingredients and measurements in the recipe card at the end of this post.
Tips for Success
- Use the right size pan. If your pan is too small, your Dutch baby won’t bake evenly through. If it’s too large, it will be too thin. See my pan size suggestions a little further down.
- Room temperature ingredients will give help the Dutch baby to get super puffy when it bakes.
- Rest the batter for 20 minutes after mixing, allowing it to slightly thicken up.
How to make Sourdough Dutch Baby Pancakes
Add the ingredients into a blender – the sourdough discard, eggs, milk, salt, sugar, vanilla, and half the butter (melted). If you want to add any subtle flavors like lemon zest or cinnamon, now is the time. (See recipe for suggestions) Reserve the other half of the butter for the pan.
Just blend it together! It’s so easy! You should have a smooth batter like this. Then preheat the oven to 425°F/200°C for 20 minutes, while you let the batter rest and slightly thicken.
Add the remaining butter to the baking dish and place it in the oven for 5 minutes until it has melted. This also helps warm up the pan.
Pour the pancake batter into the pan, over the melted butter. Bake for 15 to 18 minutes.
What’s the best pan to use for Dutch Baby Pancakes?
- I use this 10-inch cast iron pan which is also what I use for my Easy Skillet Rolls. You can use any oven safe skillet. If you don’t have a 10-inch oven safe skillet, you can use a 3 quart baking dish, or a 9-inch deep pie dish.
When baking the Dutch baby pancake will puff up quite a bit and then settle back down, creating a slightly raised crust around the edge.
Top it your favorite pancake toppings like maple syrup, powdered sugar, and berries. Slice it up and serve while warm.
Can I make the batter ahead of time?
One of the best things about this recipe is that you can make sourdough Dutch baby pancakes up to 24 hours ahead of time. Simply cover it and refrigerate until ready to use. No need to let it come to room temperature before baking, but you may want to pulse it in the blender a few times to mix any ingredients that have setteled to the bottom.
How to store
If you have any leftovers, store them in an airtight container, in the refrigerator, for up to 3 days. Reheat in the microwave, for about 30 seconds.
Sourdough Dutch Baby (German Pancakes) is so easy to make, and the perfect way to use up your sourdough starter. Trust me, after making hundreds of these, it’s one recipe I know you’ll be making over and over and love it!
Health benefits of sourdough
Recipes made with sourdough can be easier to digest, due to the fact that the long fermentation process breaks down the gluten, supporting better gut health, nutrient absorption, and better blood sugar control. While I don’t claim to be a health expert, many readers have expressed to me my Easy Sourdough Bread Recipe is easier on their tummies than regular, yeasted breads.
Many bakers love to make discard recipes for this reason, especially if they have digestive issues with baked goods. Try my Sourdough Brown Butter Chocolate Chip Cookies – they might not be considered “healthy”, but they are gut healthy when compared to a traditional recipe with regular flour.
Frequently Asked Questions
Make sure your ingredients are at room temperature, helping it to heat up quickly in the oven, puffing up.
Yes! You can make the batter up to 24 hours ahead of time. Keep it in the refrigerator, but remove it about 30 minutes before baking, to come to room temperature.
More Sourdough Discard Recipes
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Sourdough Dutch Baby (German Pancakes)
Equipment
- 1 10-inch cast iron skillet (see recipe Notes for pan options)
Ingredients
- 130 g sourdough discard (½ cup) room temperature (see Notes for non-sourdough version
- 4 large eggs (200g) room temperature
- 80 g whole milk (⅓ cup) room temperature
- ½ teaspoon fine sea salt
- 30 g sugar (2 teaspoons)
- 1 teaspoon pure vanilla extract
- 56 g unsalted butter (4 tablespoons) divided
OPTIONAL TOPPINGS
- strawberries, blueberries, or more berries of your choice
- powdered sugar
- maple syrup
Instructions
- Melt 28g (2 tablespoons) of the butter in a microwave safe dish.
- To a blender, add the sourdough discard, eggs, milk, salt, vanilla, and the 2 tbsp melted butter (reserve the remaining 2 tbsp butter for the pan). Blend until all ingredients are fully combined. Set aside.130 g sourdough discard4 large eggs, room temperature80 g whole milk, room temperature1/2 tsp fine sea salt30 g sugar1 tsp pure vanilla extract28 g unsalted butter, melted
- Preheat the oven to 425°F/200°C. Allow the oven to preheat for at least 20 minutes while the batter rests.
- Add the remaining 2 tablespoons of butter into a 10-inch (25-cm) pan. Place it in the oven for 5 minutes until melted. Brush the bottom and sides of the pan to coat it with the melted butter. Pour the batter into the pan.28 g unsalted butter, melted
- Bake for 15-18 minutes, or until it has puffed up with golden edges and has a top with a few toasted spots. Remove from the oven and cool for 5 minutes before slicing. The Dutch baby will deflate as it cools. Serve with powdered sugar, pancake syrup, fresh berries, or whatever you love on top of your pancakes.
- Store in an airtight container, in the refrigerator, for up to 3 days. Reheat in the microwave.
Notes
- You can make the Sourdough Dutch Baby batter ahead of time and refrigerate for up to 24 hours.
- I use this 10-inch cast iron pan which is also what I use for my Easy Skillet Rolls. You can use any oven safe skillet. If you don’t have a 10-inch oven safe skillet, you can use a 3 quart baking dish, or a 9-inch deep pie dish.
- Add other flavors like 2 teaspoons orange or lemon zest, or 1/2 teaspoon ground cinnamon or your favorite spice. Make it how you like, depending on what flavor you’re looking to enhance.
- For a savory Dutch baby, omit the vanilla extract and sugar.