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.

overhead photo of a cast iron skillet with a sourdough German pancake topped with berries, whipped cream, and powdered sugar

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 flippingโ€ฆ sign me up.

slice of sourdough dutch baby pancake topped with maple syrup, cream, and berries on a white plate with a cast iron skillet with more pancakes in the background

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.
  • Sautรฉ 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.
slice of sourdough German pancake topped with whipped cream, fresh berries, and maple syrup on a white plate with a cast irons skillet of more pancake and berries in the background

FAQ

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Are Dutch babies and German pancakes the same?

Yes, German pancakes are the same thing as โ€œDutch babiesโ€, 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.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

side view of a cast iron skillet pancake topped with berries and powdered sugar

Tools you may need:

Cast iron skillet

Blender or large bowl and whisk

Measuring cups and spoons

Flour, eggs, vanilla, sourdough starter and milk on a white countertop next to a white antique stove

Ingredients

  • Eggs โ€“ Preferably pasture-raised for those beautiful and healthy dark golden yolks.
  • Sourdough starter โ€“ This can be active starter or even discard.
  • Milk โ€“ I prefer whole milk for extra creaminess.
  • Salt โ€“ 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 โ€“ Homemade or store-bought, it adds the subtle undertones of vanilla throughout the recipe.
  • Maple syrup or honey โ€“ Either will work and lend itself to slightly different flavors and a pleasant sweetness.
  • Butter โ€“ I love using homemade butter from our own dairy cow, but since most people donโ€™t have one of those bellowing in their yard, use the best quality butter you can.
slice of sourdough dutch baby pancake topped with whipped cream, fresh berries, and maple syrup on a white plate with a cast iron skillet with more pancakes and berries in the background

How To Make Sourdough Dutch Baby Pancakes

Preheat oven to 425.

eggs, sourdough starter, vanilla, and milk in a glass bowl with the ingredients around the bowl on a white countertop

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.

a stick of butter in a cast iron skillet melting. A glass container of sourdough starter sits to the left of the skillet

Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.

sourdough dutch baby pancake batter poured into a cast irons skillet with butter

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.

close up picture of a slice of sourdough dutch baby pancake stopped with fresh whipped cream, maple syrup, and fresh berries on a white plate

Serve right away with butter, fruit, or syrup.

Find More Delicious Sourdough Breakfast Ideas:

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!

Sourdough Dutch Baby Pancake

4.60 from 387 votes
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.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 6
overhead photo of a cast iron skillet with a sourdough German pancake topped with berries, whipped cream, and powdered sugar
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Ingredients 

  • 6 large eggs
  • 2 cups sourdough starter
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup or honey
  • 6 tablespoons 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.
  • Donโ€™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

Calories: 276kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 218mg | Sodium: 362mg | Potassium: 109mg | Fiber: 1g | Sugar: 5g | Vitamin A: 642IU | Calcium: 55mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.60 from 387 votes (340 ratings without comment)

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Recipe Rating




177 Comments

  1. Easton B says:

    5 stars
    love love LOVE this recipe!
    I was excited to finally try it. Iโ€™ve been wanting to try making a Dutch Baby since I saw Lisa make one in a YouTube video. This recipe DID NOT DISAPPOINT! ๐Ÿ‘๐Ÿผ My kids and I loved it!! So simple and yummy. ๐Ÿ˜‹ Thank you Lisa!

  2. Anonymous says:

    Could this be made in muffin tins for mini Dutch babies? Curious how to convert baking time to do this if so.

    1. Lisa Bass says:

      I’ve not personally tried this, but I think you could do it! I would reduce the baking time by 10 minutes.

  3. Sophia says:

    5 stars
    I had never heard of a Dutch Baby Pancake before until I stumbled upon this recipe on her website. My whole family and I were pleasantly surprised by how good this is! Definitely is a new regular recipe for us to make.

    1. Lisa Bass says:

      Glad you enjoyed it!

    2. Laurie says:

      5 stars
      This is the best Dutch baby recipe I have tried. Love it!

  4. Melissa M says:

    5 stars
    I grew up having German pancakes and loved them then, too! This is my favorite kind of pancake to make, and a great way to use up discard!

  5. Rachel says:

    5 stars
    This is one of our family favorites for breakfast. I how it doesn’t make a mess in the kitchen and I can whip it up quickly. My kids love some thawed blueberries on top or even some chocolate chips for a sweet breakfast. It sticks with them for the morning and is a great sweeter way to get in protein.

    I use a 9X13 and 1.5x the recipe for our children. Make sure to BLEND WELL as I have found if you don’t the eggs tend to burn. I was afraid of over mixing it and it would be dense but it is still fluffy.

    1. Lisa Bass says:

      Love that tip. That you for sharing.

  6. Sandi says:

    5 stars
    my grandchildren have grown up with German pancakes and love them! But the first time I made these Dutch babies, they told me that this recipe is their absolute favorite! I can even make them two days in a row and they donโ€™t get tired of them๐Ÿ˜

  7. Kaitlyn W says:

    Love this recipe! This has become one of our Saturday morning favorites. Simpler to make than pancakes and has it’s own unique texture that we love. Topped with syrup and fresh berries, or heated berries from the freezer, so so yummy! Thanks Lisa for your recipes and sharing all things sourdough.

  8. Caitlin says:

    5 stars
    One of my favourite discard recipes! I roast some thinly sliced apples with cinnamon in the pan and then pour the batter overtop, and it comes out perfectly every time. I usually find that I need to cook it for a bit longer than the recipe calls for โ€” at least 20-25 minutes โ€” before itโ€™s done.

  9. Araya says:

    5 stars
    This is insanely good

  10. Sharon says:

    5 stars
    Everyone loved it!!