Sourdough Dutch Baby Recipe (Skillet Pancake)
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Start your morning slow and cozy with this sourdough Dutch baby recipe — a golden, puffed-up skillet pancake that’s equal parts impressive and effortless. This oven-baked beauty is the perfect way to use up discard while feeding the fam something a little extra special. Whether topped fresh berries or something savory, this sourdough dutch baby skillet pancake is weekend brunch magic with everyday ingredients.
Recipe Overview: Sourdough Dutch Baby Recipe
- ⏱ Prep Time: 5 minutes
- 👩🏻🍳 Baking Time: 18 minutes
- ⏳ Total Time: 23 minutes
- 🍞 Serving: 6 servings
- ⚡ Calories: 159 calories per slice
- 🍂 Flavor Profile: These sourdough rolls combine rich brioche, bright blackberry sweetness, and a subtle floral note from the lavender cream cheese frosting.
- 👌 Difficulty: Medium, for the home baker looking for an elevated challenge.
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When you add sourdough starter to the mix, it becomes even more special—fluffy and crisp at the edges, tangy in all the right ways, and the perfect base for fresh fruit, syrup, or go the savory route and top with sauteed veggies, protein and cheese. This Sourdough Dutch Baby is a family favorite and a cozy way to start the day. Baked in a hot cast iron skillet, this pancake puffs up dramatically in the oven, then settles into a golden, custardy base with crispy, buttery edges. It’s part pancake, part crepe and 100% satisfying.
What Is a Dutch Pancake?
A Dutch pancake, also called a Dutch baby, is a large, oven-baked pancake with German origins. It is different from traditional pancakes in that it is not cooked on a stovetop but baked in the oven, where it puffs up dramatically thanks to steam and eggs acting as the leavening agent. Unlike regular pancakes, which are flipped and cooked individually, a Dutch baby is made in one skillet, creating a golden brown "pancake" with a custardy center and crisp edges. It is often served sweet with powdered sugar and lemon or savory with herbs and cheese.
Baked in a hot cast-iron skillet, this beauty rises dramatically in the oven and then gently deflates, creating the perfect canvas for your favorite toppings. It’s an easy recipe with simple ingredients you likely already have in your pantry: fresh eggs, whole milk (or raw milk if you prefer), and butter. If you’re looking for a way to use up excess sourdough starter, this is the perfect recipe to add to your collection of sourdough breakfast recipes.
Why You Will Love This Easy Sourdough Dutch Baby Pancake:
- Easy but scrumptious: This is an easy breakfast that feels fancy but requires almost no effort. All it takes is a quick blend of the ingredients, a hot skillet, and 20 minutes in the oven. No need to stand over the stove flipping pancakes one at a time—just pour and bake.
- A Delicious Way to Use Up Discard: If you’ve got a jar of sourdough discard taking up space in your fridge, this is a fun and resourceful way to use it. The tangy flavor from the discard adds a beautiful depth to the pancake, while cutting down on food waste.
- Beautiful and Brunch-Worthy: The dramatic puff, crispy edges, and golden brown finish make this sourdough dutch baby skillet pancake a showstopper on the brunch table. It’s one of those dishes that makes everyone crowd around and watch when it comes out of the oven. The butter sizzles up the sides of the pan and the puffiness slowly deflates.
- Versatile for Sweet or Savory Toppings: Whether you want to top it with fresh berries and maple syrup, or go savory with sautéed mushrooms and cheese, this recipe is flexible enough to suit your mood. Think of it as a blank canvas with endless possibilities.
- Kid-Approved and Fun to Watch: Kids love watching the pancake rise through the oven door, and they’ll definitely enjoy eating it too. It’s light, fluffy, and easy to customize for picky eaters with their favorite toppings.
Ingredients:
- 6 large eggs
- 1 ½ cup sourdough starter (active or discard)
- ⅓ cup milk
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract (leave out if making savory)
- ½ teaspoon sea salt
- 5 tablespoons unsalted butter (for the skillet)
Instructions:
- Preheat Oven and Skillet: Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- Make the Batter: In a blender or mixing bowl, combine eggs, sourdough starter, milk, maple syrup, vanilla, and salt. Blend or whisk until very smooth. Let sit while the oven heats (5–10 minutes).
- Add Butter to the Skillet: Once the oven and skillet are hot, carefully remove the skillet, place butter into it, and swirl to coat.
- Pour and Bake: Immediately pour the batter into the hot skillet. Return to the preheated oven and bake for 18–22 minutes, or until the pancake is puffed and deeply golden at the edges.
- Serve: Remove from the oven and serve immediately.
There are a variety of toppings you can use to dress up a Dutch pancake, but these are our favorite ways:
- Baked-In Fruit: Fold a handful of blueberries or sliced strawberries into the batter just before pouring it into the skillet for a burst of fruit baked right in. Drizzle with maple syrup when serving!
- Savory Oven-Finish: After baking the Dutch baby, top it with sautéed mushrooms, caramelized onions, bell peppers, and shredded cheese. Return it to the oven for 2–3 minutes until the cheese is melted and bubbly. This is my absolute fave!
More ideas:
- Sweet Toppings: Maple syrup, powdered sugar, fresh berries, lemon curd, sautéed apples with cinnamon, fruit compote, honey, jam, Nutella, chocolate chips, peanut butter and banana,
- Savory Toppings: Crumbled sausage, shredded cheese, fresh herbs, avocado slices, a fried egg, sautéed greens.
FAQ's:
Either works well. Discard adds a mild tang and is perfect for this recipe—no long fermentation needed.
Yes. Use a plant-based milk and swap the butter for vegan butter or coconut oil.
A hot skillet is key. Make sure the pan is fully preheated, the batter is smooth, and avoid opening the oven while it bakes. Those factors make a big difference in how well it rises.
It’s best served fresh, but you can mix the batter ahead and store it in the fridge overnight. Give it a quick stir before using.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster oven to help bring back some crispness.
A cast-iron skillet is ideal for even heating and crispy edges. A 10-inch pan works best, but nearby sizes will still work—just expect a slightly thicker or thinner result.
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Sourdough Dutch Baby Recipe (skillet pancake)
Equipment
- 1 10-inch cast iron skillet
- 1 Blender or mixing bowl
Ingredients
- 6 large eggs
- 1 ½ cup sourdough starter active or discard
- ⅓ cup milk
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract leave out if making savory
- ½ teaspoon sea salt
- 5 tablespoons unsalted butter for the skillet
Instructions
- Preheat Oven and Skillet: Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- Make the Batter: In a blender or mixing bowl, combine eggs, sourdough starter, milk, maple syrup, vanilla, and salt. Blend or whisk until very smooth. Let sit while the oven heats (5–10 minutes).
- Add Butter to the Skillet: Once the oven and skillet are hot, carefully remove the skillet, place butter into it, and swirl to coat.
- Pour and Bake: Immediately pour the batter into the hot skillet. Return to the preheated oven and bake for 18–22 minutes, or until the pancake is puffed and deeply golden at the edges.
- Serve: Remove from the oven and serve immediately.
Notes
- Baked-In Fruit: Fold a handful of blueberries or sliced strawberries into the batter just before pouring it into the skillet for a burst of fruit baked right in. Drizzle with maple syrup when serving!
- Savory Oven-Finish: After baking the Dutch baby, top it with sautéed mushrooms, caramelized onions, bell peppers, and shredded cheese. Return it to the oven for 2–3 minutes until the cheese is melted and bubbly. This is my absolute fave!
More ideas:
- Sweet Toppings: Maple syrup, powdered sugar, fresh berries, lemon curd, sautéed apples with cinnamon, fruit compote, honey, jam, Nutella, chocolate chips, peanut butter and banana,
- Savory Toppings: Crumbled sausage, shredded cheese, fresh herbs, avocado slices, a fried egg, sautéed greens.
