Sourdough Dutch Baby Recipe

There is something deeply satisfying about pulling a golden, puffed sourdough dutch baby out of the oven. It rises dramatically around the edges, smells buttery and warm, and looks far more impressive than the effort it takes to make.

I started making this on slow mornings when I had extra sourdough discard staring at me from the fridge. Instead of baking another loaf, I wanted something quick, comforting, and just a little bit special.

This recipe comes together in minutes, bakes in about 15, and works for breakfast, brunch, or even dessert. It feels relaxed and unfussy, yet it always gets that “wow” reaction when served hot from the skillet.

The texture lands somewhere between a pancake and a crepe, with crisp edges and a soft custardy center. It is the kind of dish that invites you to gather around the table while it is still steaming.

Why This Recipe Works

The beauty of a sourdough dutch baby is that it relies on simple kitchen science rather than complicated technique. Eggs provide structure, steam creates lift, and the hot pan helps everything puff up instantly.

Using sourdough discard adds a gentle tang that balances the richness of butter and eggs. That subtle flavor makes it taste layered and interesting without requiring extra ingredients or long fermentation.

Because the batter is mixed right before baking, there is no waiting, no proofing, and no planning ahead. It is one of those rare recipes that feels spontaneous but still delivers consistent results.

Ingredients Needed for the Recipe

• Sourdough starter discard – adds flavor and uses up leftover starter without needing it to be active.
• Whole milk – creates a smooth batter and helps achieve that custardy interior.
• Eggs – provide lift and structure, allowing the dutch baby to puff dramatically in the oven.
• Butter – gives richness and helps the edges crisp while preventing sticking.
• Salt – balances the flavors and keeps the dish from tasting flat.
• Vanilla extract (optional) – adds warmth if making a sweet version.
• Ground cinnamon (optional) – brings a cozy note that pairs well with fruit toppings.
• Fresh berries – offer brightness and contrast to the rich base.
• Powdered sugar – lightly sweetens and gives that classic finish.
• Maple syrup – adds moisture and natural sweetness.
• Lemon wedges – a squeeze wakes up all the flavors just before serving.

How to make Sourdough Dutch Baby?

Step 1 – Bring Ingredients to Room Temperature

Take the eggs, milk, and sourdough discard out of the refrigerator about 30 minutes before you begin. Room-temperature ingredients blend more smoothly and help the batter rise properly.

This small step makes a noticeable difference in how tall and airy the final bake becomes. Cold ingredients tend to slow down that dramatic oven spring.

Step 2 – Preheat the Pan and Oven

Place a clean cast iron skillet on the middle rack and preheat the oven to 425°F (218°C). Heating the pan first is what gives the dutch baby its signature puff and crisp edges.

I always wipe the skillet before heating to remove any residue. A clean surface prevents dark specks and keeps the flavor pure.

Step 3 – Melt the Butter

Melt the butter and set aside two tablespoons in a mixing bowl, reserving the rest for the skillet. Dividing it this way ensures both flavor in the batter and proper greasing of the pan.

The smell of melted butter is the first hint that something good is about to happen. It sets the tone for the whole recipe.

Step 4 – Mix the Batter

Add the sourdough discard, milk, eggs, salt, and optional vanilla and cinnamon to the bowl with the butter. Beat for 1 to 2 minutes using a hand mixer or blender until smooth.

The batter should be thin and pourable, thicker than crepe batter but looser than pancake batter. A few bubbles are perfectly fine.

Step 5 – Prepare the Hot Skillet

Carefully remove the hot skillet from the oven and swirl in the remaining butter. Coat the bottom and sides generously so nothing sticks.

This step happens quickly, so have your batter ready to pour. The sizzle when butter hits the hot pan is exactly what you want.

Step 6 – Bake Until Puffy and Golden

Pour the batter into the skillet and return it to the oven immediately. Bake for 15 to 18 minutes, or slightly longer if using a smaller pan.

Do not open the oven while it bakes, as that can cause the rise to collapse. Watch through the window as it climbs up the sides like magic.

Step 7 – Finish and Serve Right Away

Remove from the oven once the edges are deep golden and the center is set. Add berries, powdered sugar, maple syrup, and a squeeze of lemon.

Serve it hot straight from the pan while it is still puffed. It will gently deflate as it cools, which is completely normal.

Tips

• Use room-temperature ingredients to help the dutch baby rise properly.
• Preheat the skillet so the batter starts cooking the moment it hits the pan.
• Make sure the pan is well-buttered to avoid sticking and encourage crispy edges.
• A smaller diameter pan creates a taller puff, while a larger one makes it slightly thinner.
• Blend the batter thoroughly so there are no lumps remaining.
• Avoid opening the oven door during baking, which can interrupt the rise.
• Serve immediately for the best texture and presentation.
• This recipe works in a cast iron skillet, deep pie dish, or even muffin tins for individual portions.

Serving and Storing

This dish shines brightest when served fresh, right out of the oven, with toppings scattered casually over the surface. The contrast of warm pancake and cool fruit makes every bite feel balanced.

For a sweeter version, I like adding berries and maple syrup, letting the juices soak slightly into the center. The edges stay crisp while the middle becomes soft and almost custard-like.

If you prefer something savory, skip the vanilla and cinnamon and add toppings like sautéed vegetables, cheese, or herbs. The base is neutral enough to adapt without any extra effort.

Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven or a skillet to bring back some of the original texture.

While it will not puff again, the flavor remains just as good. It becomes more like a thick crepe the next day, which is still completely worth eating.

This sourdough dutch baby has become one of those dependable recipes I return to again and again. It uses what I already have, comes together without stress, and always feels a little bit special.

Sometimes the simplest recipes are the ones that stay with us the longest. This is one of those quiet kitchen favorites that never asks for much, yet always delivers.

Print Recipe

0 Add to Favorites

Sourdough Dutch Baby Recipe

Author: Sarah Onida Cooking Method: Baking Cuisine: German Courses: Breakfast

Difficulty: easy Prep Time 10 mins Cook Time 15 mins Rest Time 2 mins Total Time 27 mins

Cooking Temp: 218  C Servings: 4 Estimated Cost: $ 6 Calories: 239

Best Season: Spring, Summer, Fall, Winter

Description

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, they are one of the easiest sourdough discard recipes. The batter consistency is between pancake and crepe batter, and it can be baked in a cast iron skillet, deep pie dish, or muffin tins for individual servings.

ingredients

Scale

1/2x 1x 2x 3x

• 4 tablespoons butter (divided (56g), regular or plant-based)
• ¾ cups sourdough starter discard (room temperature (200g))
• 6 tablespoons whole milk (room temperature (90g), regular or non-dairy)
• 4 large eggs (room temperature)
• ½ teaspoon salt
• 1 teaspoon vanilla extract (optional)
• ¼ teaspoon ground cinnamon (optional)

Optional Toppings

• fresh berries (raspberries, blueberries, or blackberries)
• powdered sugar (for dusting)
• maple syrup (for serving)
• lemon wedges (for a bright, fresh finish)

Instructions

1. 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).
   Room temperature ingredients help the dutch baby puff up properly.
2. 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.
3. Add the sourdough starter, milk, eggs, salt, vanilla extract (if using), and cinnamon (if using) to the mixing bowl and beat for 1-2 minutes using an electric hand mixer.
   This can also be done in a blender for a smoother batter.
4. 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. Do not open the oven door during baking or it may deflate.
5. Top the dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.
   The dutch baby will start to deflate shortly after removing from oven—this is normal!

Nutrition Facts

Servings 4

Serving Size 1 Dutch baby (1/4 of recipe)

---

Amount Per Serving

Calories 239kcal

% Daily Value *

Total Fat 17gg27%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 186mgmg62%

Sodium 300mgmg13%

Potassium 150mgmg5%

Total Carbohydrate 12gg4%

Dietary Fiber 0.5gg2%

Sugars 1gg

Protein 9gg18%

---

Calcium 8% mg

Iron 10% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Room temperature ingredients: Take milk, sourdough starter, and eggs out of the fridge 30 minutes before mixing for best puff.
• Clean skillet: Wipe out old grease from cast iron to avoid specks in your dutch baby.
• Pan options: Works in a 9-12" cast iron skillet, deep 9" pie plate, or muffin tins. Smaller diameter = puffier result.
• Savory twist: Omit vanilla and cinnamon; top with herbs, cheese, or sautéed veggies.
• Storage: Store leftovers in the fridge up to 3 days; reheat in oven or microwave.

Keywords: sourdough dutch baby, german pancake, sourdough discard recipe, easy breakfast, puffy pancake, cast iron breakfast