Sourdough Dutch Baby (German Pancakes)

A cast iron skillet with a baked Dutch baby, topped with powdered sugar, strawberries, blackberries, and blueberries.

Sourdough Dutch Baby (German Pancakes)

Turn your sourdough discard into a light, puffy sourdough Dutch baby (German pancakes). This easy oven-baked breakfast recipe comes together quickly with simple ingredients.

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Prep Time: 5

Cook Time: 15

Resting Time: 20

Servings: slices

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
10 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 discard
4 large eggs, room temperature
80 g whole milk, room temperature
1/2 tsp fine sea salt
10 g sugar
1 tsp pure vanilla extract
28 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.
Non-Sourdough Version:
- 4 large eggs (200g), room temperature
- 145g whole milk
- 80g all-purpose flour
- 1/2 teaspoon fine sea salt
- 10g sugar (2 teaspoons)
- 1 teaspoon pure vanilla extract
- 56g (1/4 cup) unsalted butter, divided (half for the batter, half for the pan)
- Make recipe as instructed in the recipe, but without the sourdough discard. Check at 12 minutes, bake for 12 to 16 minutes, until golden brown on the edges and lightly golden in the center.

Nutrition