A golden, puffed skillet pancake with a rich tang from sourdough starter, this Sourdough Dutch Baby is incredibly simple to make and absolutely stunning right out of the oven. Perfect for using up discard or active starter, and delicious with any sweet topping you love.

Sourdough Dutch Baby Pancake

Why You’ll Love This Recipe

Great use for sourdough discard or active starter
Impressive and beautiful presentation
No flipping or batch cooking
Deliciously tangy and custardy texture
Versatile for sweet toppings of your choice

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs, room temperature
3/4 cup sourdough starter (active or discard, 100% hydration, room temperature preferred)
1/4 cup whole milk, room temperature
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
3 tablespoons unsalted butter

directions

Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (218°C). The skillet should be very hot before adding the batter.
In a blender, combine eggs, sourdough starter, milk, sugar, salt, and vanilla. Blend for about 30 seconds until smooth and frothy.
Carefully remove the hot skillet using oven mitts. Add butter and swirl to coat the bottom and sides evenly.
Immediately pour the batter into the skillet and return it to the oven.
Bake for 16–20 minutes, or until puffed and golden brown around the edges. Do not open the oven for the first 15 minutes to prevent deflation.
Serve immediately. Slice into wedges and add your favorite toppings like berries, powdered sugar, syrup, or whipped cream.

Servings and timing

Prep Time: 2 minutes
Cooking Time: 16 minutes
Total Time: 18 minutes
Servings: 4 servings
Calories: 189 kcal per serving

Variations

Add a pinch of cinnamon or nutmeg to the batter
Swap vanilla extract with almond or orange extract
Top with caramelized apples or sautéed peaches
Serve with lemon juice and powdered sugar for a classic twist
Make it savory by omitting sugar and topping with herbs, cheese, or veggies

storage/reheating

Dutch baby pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 5–8 minutes or in a skillet over low heat until warmed through. Avoid microwaving to preserve texture.

FAQs

Can I use sourdough discard?

Yes, both active and discard starter (100% hydration) work well in this recipe.

Do I have to use a cast-iron skillet?

A cast-iron skillet is ideal for heat retention and rise, but an oven-safe nonstick skillet can also be used.

Why didn’t my Dutch baby puff up?

The skillet may not have been hot enough, or the oven door was opened during baking.

Can I make this dairy-free?

Yes, use plant-based milk and vegan butter as substitutes.

What toppings go best with a Dutch baby?

Fresh berries, syrup, powdered sugar, yogurt, or whipped cream are all great options.

How do I prevent it from deflating?

Avoid opening the oven in the first 15 minutes and serve immediately after baking.

Can I make the batter ahead of time?

It’s best to blend and bake immediately, but you can prepare the ingredients and blend just before baking.

Is it supposed to taste tangy?

Yes, the sourdough starter gives it a subtle tang that adds depth of flavor.

Can I double the recipe?

Yes, use a larger skillet or bake in two separate pans.

How do I know it’s done?

The edges should be puffed and golden brown, and the center should be set but slightly custardy.

Conclusion

The Sourdough Dutch Baby Pancake is a quick and delightful way to elevate your breakfast or brunch. With minimal ingredients and dramatic results, it turns your sourdough starter into a golden, puffy masterpiece. Top it however you like and enjoy warm, straight from the oven.