Looking for Sourdough? 
This easy sourdough dutch baby bakes up puffy in just 15 minutes. It's a great recipe for using leftover sourdough discard because you can mix the batter and bake it right away for a quick and easy breakfast or dessert!
Whether you call them dutch baby pancakes or german pancakes ... it really doesn't matter, they are one of the easiest sourdough discard recipes on the blog!
The consistency of the batter is somewhere between sourdough pancake batter and sourdough crepe batter and can be baked in a cast iron skillet, a deep pie dish, or even in muffin tins for individual dutch baby pancakes.
We show you how to make a sweet version of this recipe but you can omit the vanilla extract and cinnamon to use the recipe to make a savory dutch baby.
There are a variety of toppings that you can use including fresh berries, nutella, almond butter, strawberry jam, or even cherry jam.
Ingredients needed
- sourdough starter (unfed or active)
- whole milk (regular or non-dairy)
- butter (regular or plant-based)
- eggs
- salt
- optional - vanilla extract and cinnamon
- toppings - berries, powdered sugar, maple syrup, and lemon wedges
Tips for Success
- If you want the dutch baby to puff up in the oven, start with room-temperature ingredients. Take the milk, sourdough starter, and eggs out of the fridge for at least 30 minutes before you mix the batter.
- To avoid little specks in your dutch baby, clean any old grease or food residue out of your cast iron skillet before you begin. (I use a dedicated cloth to wipe out the cast iron skillet before I place it into the oven to preheat.)
- This recipe can be baked in a 9-12" cast iron skillet, deep 9" pie plate, or muffin tins. Make sure to preheat the baking vessel and butter the sides and bottom to prevent sticking. (The smaller the diameter of the skillet the more puffy the dutch baby will be and the longer it will need to cook.)
How to make it
- Wipe out your cast iron skillet with a cloth or paper towel and place it onto the middle oven rack. Preheat your 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 to coat the cast iron skillet in step 3.)
- Add the remaining ingredients to the mixing bowl and beat for 1-2 minutes using 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 to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 15-18 minutes. (Up to 20 minutes for a 9" skillet)
- Top the dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.
How to store
If you have any leftovers, store them in the fridge for up to 3 days and reheat them in the oven or microwave.
More easy recipes to try: sourdough pop tarts / sourdough cinnamon rolls / sourdough waffles / chocolate chip sourdough scones
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Sourdough Dutch Baby (German Pancake)
EQUIPMENT
- 9-12" Cast Iron Skillet 9" deep pie plate or muffin tins
INGREDIENTS
- 4 tablespoons (56 g) butter (divided)
- ¾ cups (166.67 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 ingredients are at room temperature. Wipe out your cast iron skillet with a cloth or paper towel and place it onto the middle oven rack. Preheat your 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 to coat the cast iron skillet in step 3.)
- Add the remaining ingredients to the mixing bowl and beat for 1-2 minutes using 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 to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 15-18 minutes. (Up to 20 minutes for a 9" skillet.)
- Top the dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.
PREVIOUS
Meaghan says
Can I use almond milk instead of whole milk?
Amy says
Yes you can 🙂
D Jones says
I just pulled this out of the oven, and it is excellent! I used a 11.75 cast iron skillet so I should've set my timer for 15 minutes - it's a little dark brown, but it still tastes great!
I used Ceylon cinnamon, which has a more subtle flavor than cassia cinnamon, so I used 1 teaspoon instead of a half teaspoon. The aroma while in the oven was
Su says
I made this today. It was very good! Thanks for the recipe!
Amy says
You are very welcome Su! 🙂
Jeanette says
When I measured out my sourdough discard, I was only to about 2/3 of a cup when I hit 180g.
When I looked at another recipe I’d yours you said 1/2 c or 125g sourdough discard.
Is this recipe a typo?
Thanks!!!
Amy says
Oh my goodness, major typo!! Thank you so much for bringing this to my attention!! I edited the measurement to 3/4 cup because technically 2/3 cup is about 166g and 3/4 cup is around 188g. With this recipe either is good! Measuring cups can vary a little 🙂
Marissa Fortin says
I actually followed the recipe and got great results! It's light in texture but still filling, and the sourdough really adds to the flavor. I served it with real maple syrup and it was a hit with my family. I will definitely make again.
Amy says
Thanks for sharing Marissa! 🙂
Cathrine Fischer says
Do you have any vegan recommendations?
Amy says
Hi Cathrine, I've seen other recipes that use flax eggs in their dutch baby recipes but I've never tried it.
Rose says
What if I don’t have discard ?
Amy says
You can use an active sourdough starter.
Tom says
Excited to make these.