I love this recipe because it’s fast, impressive, and a great way to use up extra sourdough starter. The tang of the sourdough adds depth of flavor, while the texture stays light and airy. It’s all done in under 20 minutes, and I only need one bowl (or blender) and one skillet. I get creative with toppings—berries, powdered sugar, or even a drizzle of Nutella make each version feel unique.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 large eggs, room temperature ¾ cup stirred sourdough starter (100% hydration, active or discard), room temperature ¼ cup whole milk, room temperature 1 tablespoon granulated sugar ¼ teaspoon fine sea salt 1 teaspoon vanilla extract 3 tablespoons unsalted butter
Directions
I start by placing a 10-inch cast-iron skillet in the oven and preheating it to 425°F. The skillet needs to get really hot before I pour in the batter.
In a blender, I combine the eggs, sourdough starter, milk, sugar, salt, and vanilla. I blend it for about 30 seconds until it’s smooth and frothy.
Once the oven and skillet are hot, I carefully take the skillet out using oven mitts. I add the butter and swirl it around until it’s fully melted and the skillet is coated.
I pour the batter immediately into the hot skillet and return it to the oven. I bake it for 16 to 20 minutes until the edges are puffed and golden. I avoid opening the oven during the first 15 minutes so the pancake doesn’t collapse.
As soon as it’s done, I serve it hot. The Dutch baby will begin to deflate as it cools, so I slice it into wedges and serve right away with my favorite toppings.
Servings and Timing
This recipe serves 4. Prep Time: 2 minutes Cook Time: 16 minutes Total Time: 18 minutes
Variations
I like to add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
Swapping the vanilla extract for almond extract gives it a different flavor profile I sometimes enjoy.
If I want a more savory version, I skip the sugar and vanilla and top it with sautéed vegetables, herbs, or cheese after baking.
Storage/Reheating
I wrap any cooled leftovers in plastic wrap or store them in an airtight container in the fridge for up to 5 days. To freeze, I wrap slices individually and freeze them for up to 3 months. When reheating, I warm them in the oven at 350°F until heated through or microwave briefly for a quicker option.
FAQs
Can I use sourdough discard straight from the fridge?
Yes, but I get the best rise when it’s at room temperature. Letting it sit out for a bit before blending gives a better puff in the oven.
Can I make the batter ahead of time?
Absolutely. I prepare the batter up to 24 hours in advance and store it covered in the fridge. It tends to have a slightly tangier flavor if it rests overnight.
What kind of pan should I use?
I always use a 10-inch cast-iron skillet because it holds heat well and gives a great puff. Avoid pouring cold batter into a hot glass dish—it can crack.
Can I double the recipe?
Yes, I double the ingredients and use a larger cast-iron skillet or divide it between two pans. Just make sure both are well heated before adding the batter.
Why did my Dutch baby deflate?
It’s completely normal for it to deflate a bit after coming out of the oven. That’s part of the charm. I just make sure not to open the oven early, or it might collapse too soon.
Conclusion
This Sourdough Dutch Baby Pancake is one of the easiest and most satisfying ways I use my sourdough starter. Whether I’m using fresh starter or discard, the result is always light, fluffy, and full of flavor. With endless topping options and minimal cleanup, it’s a go-to recipe that never disappoints—especially when I want something special in under 20 minutes.
This sourdough Dutch baby pancake is light, fluffy, and beautifully puffed—made with sourdough discard or starter for a simple, delicious breakfast or brunch.
Ingredients
3 large eggs, room temperature
¾ cup stirred sourdough starter (100% hydration; active or discard), room temperature preferred
¼ cup whole milk, room temperature
1 tablespoon granulated sugar
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
3 tablespoons unsalted butter
Instructions
Preheat oven & skillet: Place a 10-inch cast-iron skillet in the oven and preheat to 425°F. The skillet must be hot when you add the batter.
Blend batter: In a blender, combine eggs, sourdough starter, milk, sugar, salt, and vanilla. Blend for about 30 seconds until smooth and frothy.
Add butter: Carefully remove the hot skillet from the oven. Add butter and swirl to coat the pan. Immediately pour in the batter.
Bake: Return the skillet to the oven and bake for 16–20 minutes, until the pancake is puffed and golden brown at the edges. Avoid opening the oven in the first 15 minutes to prevent deflation.
Serve: Slice and serve hot with your favorite toppings. The Dutch baby will deflate slightly as it cools.
