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 flippingโฆ 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.
- 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.
FAQ
Are Dutch babies and German pancakes the same?
Yes, German pancakes are the same thing as โDutch 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.
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Tools you may need:
Blender or large bowl and whisk
Measuring cups and spoons
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 donโt 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
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.
- Donโt 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Okay so I make this every week now. Your sourdough posts have transformed how we do breakfast!
Can a Dutch oven be used instead of a cast iron skillet?
Yes
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.
Yes you can! I have for over a decade!
Can I make this in a glass or metal pan?
Yes you can! I have for over a decade!
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!
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!
I love this pancake, I made one too but with lesse eggs and I really love it!
Thanks for the inspiration
I made this for breakfast this morning. My toddler was up at 445 and I couldnโt 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 itโs 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! Iโm pregnant with my 4th and I love seeing your big family! Youโre an inspiration.
I did the same thing but we woke up late and it made our morning so simple today! I have six kids and itโs sooo fun!!
I made this for breakfast today and we all loved it! So yummy!
This looks absolutely lovely! Could I potentially use a 9inch cast iron pan if I donโt have a 12 inch? Or might it be too much batter?
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.
I used a 10 inch pan! It didn’t puff up, but the texture and flavor were great. I cooked it for 20 minutes.