This easy sourdough Dutch baby pancake has a delicious, soft center with the classic puffiness of your favorite German pancake recipe but made healthier with fermented grains. It’s the perfect recipe for all that sourdough discard.
Sourdough Dutch baby pancakes, German pancakes, or cast iron pancakes – whatever you want to call them – they are an extremely easy and delicious breakfast. By golly, sometimes we have them for lunch, as well.
Throw all the ingredients into a blender, pour into a hot cast iron skillet, and you are only a few minutes away from a nourishing and healthy breakfast.
These are easy enough to whip up and bake while we head out for chores, with the excitement of coming back to a satisfying breakfast. They are even fancy enough for Christmas morning, dusted with powdered sugar and served with berry syrup.
Personally, while I like regular pancakes, I hate standing over the stove flipping them over and over. The kids disappear with them, enjoying them together at the table, while poor mom is stuck flipping the last pancakes and then sitting at the table alone to eat since everyone else has finished.
Surely, I am not the only one who feels this way? So to be able to make a pancake that is baked in the cast iron skillet and not have to stand there flipping… sign me up.
Sourdough Dutch Baby Pancake Tips:
- Make sure your cast iron skillet is nice and hot. This helps it bake fast and the sides to be nice and puffy.
- Sauté some chopped apples first in the cast iron skillet with a little cinnamon until soft, add the butter; once melted, pour the batter over the apples and bake. Seriously so yummy.
- This recipe can be made using sourdough discard or active sourdough starter.
- Don’t open the oven door until the pancake has been baking at least 15 minutes. Opening it too soon can make the dutch baby deflate.
FAQ
Are Dutch babies and German pancakes the same?
Yes, German pancakes are the same thing as “Dutch babies”, which originated in Germany.
What makes a Dutch Baby rise?
The eggs and the milk are what really gives this pancake its rise, due to the steam that is created when the pancake bakes in a hot oven.
What does a Dutch baby taste like?
It tastes like a custard-like pancake with fluffy sides. Not too sweet, but delicious with a variety of toppings.
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Tools you may need:
Blender or large bowl and whisk
Measuring cups and spoons
Ingredients
- Eggs – Preferably pasture-raised for those beautiful and healthy dark golden yolks.
- Sourdough starter – This can be active starter or even discard.
- Milk – I prefer whole milk for extra creaminess.
- Salt – Don’t forget this important ingredient. It helps bring out all the flavors in the dish and, if you skip it, your recipe may taste dull and flat.
- Vanilla – Homemade or store-bought, it adds the subtle undertones of vanilla throughout the recipe.
- Maple syrup or honey – Either will work and lend itself to slightly different flavors and a pleasant sweetness.
- Butter – I love using homemade butter from our own dairy cow, but since most people don’t have one of those bellowing in their yard, use the best quality butter you can.
How To Make Sourdough Dutch Baby Pancakes
Preheat oven to 425.
In a large bowl or blender, add eggs, sourdough starter, milk, salt, vanilla, and honey. Whisk or blend until smooth. I love using the blender for this, because it literally takes like three seconds.
Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.
Pour the batter over the melted butter and place into the preheated oven. Bake for 15-20 minutes until puffed up. Do not open up the oven to check on the Dutch baby. Opening the oven too early can cause the pancake to lose its puff and deflate.
Serve right away with butter, fruit, or syrup.
Find More Delicious Sourdough Breakfast Ideas:
- Sourdough Breakfast Strata
- Breakfast Pizza Recipe With Sourdough Crust
- Sourdough French Toast From Scratch
- Mascarpone Stuffed Sourdough French Toast Casserole
- Sourdough Scones
- Cast iron French toast casserole
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
Sourdough Dutch Baby Pancake
This easy sourdough Dutch baby pancake has a delicious, soft center with the classic puffiness of your favorite German pancake recipe but made healthier with fermented grains. It's the perfect recipe for all that sourdough discard.
Ingredients
- 6 eggs
- 2 cups sourdough starter
- 1/3 cup milk
- 1/2 tsp salt
- 1 tsp vanilla
- 2 Tbsp maple syrup or honey
- 6 Tbsp butter
Instructions
- Preheat oven to 425.
- In a large bowl or blender, add eggs, sourdough starter, milk, salt, vanilla, and honey. Whisk or blend until smooth.
- Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.
- Pour the batter over the melted butter and place into the preheated oven.
- Bake for 15-20 minutes until puffed up.
- Serve right away with butter, fruit, or syrup.
Notes
Make sure your cast iron skillet is nice and hot. This helps it bake fast and the sides to be nice and puffy.
This recipe can be made using sourdough discard or active sourdough starter.
Don’t open the oven door until the pancake has been baking at least 15 minutes. Opening it too soon can make the Dutch baby deflate.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 218mgSodium: 366mgCarbohydrates: 39gFiber: 3gSugar: 8gProtein: 12g
Bridgette Urbano says
This looks absolutely lovely! Could I potentially use a 9inch cast iron pan if I don’t have a 12 inch? Or might it be too much batter?
BB says
Probably too much batter; I make mine in a 9×12 pan all the time, it doesn’t matter what kind of pan you use as long as it can be preheated.
Lori says
I used a 10 inch pan! It didn’t puff up, but the texture and flavor were great. I cooked it for 20 minutes.
Annie says
I made this for breakfast today and we all loved it! So yummy!
Christin says
I made this for breakfast this morning. My toddler was up at 445 and I couldn’t get her back to sleep, so we needed a pick-me-up that was easy! It did not disappoint. It was effortless to make in the blender and I added apple slices and cinnamon. Delicious! I love that it’s mostly eggs and sourdough starter and you could add almost anything to it or any toppings. Side note-Thank you for sharing! I love your blog! I’m pregnant with my 4th and I love seeing your big family! You’re an inspiration.
Lana says
I did the same thing but we woke up late and it made our morning so simple today! I have six kids and it’s sooo fun!!
Sofia Carvalho says
I love this pancake, I made one too but with lesse eggs and I really love it!
Thanks for the inspiration
Bethany says
I made this this morning, but it turned out really really dense, more like a bread than a Dutch baby. Tried it again but only used one cup of starter instead of two and it came out absolutely perfect!
Annie says
This is my absolute favorite sourdough discard recipe. It’s so easy to make and so delicious! I wait until I have a pint jar of discard in the fridge and then I don’t have to measure it. Such a perfect recipe!
Mary says
Can I make this in a glass or metal pan?
BB says
Yes you can! I have for over a decade!
Lana Leigh Wilkens says
Made it twice! Big hit with all 6 of my kids!! Thanks – so easy to pull off and it looks way more fancy, which they love.
BB says
Yes you can! I have for over a decade!
Sandy says
Can a Dutch oven be used instead of a cast iron skillet?
BB says
Yes
Lana says
Okay so I make this every week now. Your sourdough posts have transformed how we do breakfast!
Diane says
This Dutch Baby with sourdough is so very good and really easy. We have had it several times since finding this recipe. We like it for supper, with fried sausages and fried apple slices. Thanks so much!!
Jessica Goodridge says
If I don’t have a sourdough starter yet what can I replace that portion of the recipe with??
Jasmine says
Well the texture of this was superb! Crispy on the top, chewy in the center. 6bottles I used my sales butter bc it’s what I had and while I omitted the salt, it still came out rather salty. I also used discard which had been in the fridge for awhile so it was a rather strong discard taste. Was it sweet for others? I might try it again with feed starter…
Jasmine says
Oy that should say unfortunately I used my salted butter…
Rachel B says
Mine turned out really custard-y and did not rise. I used active starter, pre-heated my pan and did not open the oven until after 15 minute. Any idea what went wrong?
Stephanie says
I have for years made it with 3/4 cup of flour and 3/4 cup of milk. Turns out beautifully each time! We also love to eat it with cardamom and apples!
Lisa says
Sounds delicious.
F.J Mayo says
I was wondering how this recipe works without flour.. suppose the egg and starter could make it rise on its own but a bit of flour seems more reliable