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
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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This has quickly become a weekly staple in our home. Delicious! Our favorite topping for it is organic raspberry jam.
This was a delicious recipe even with the apples I sautéed before adding the batter. It is one way to reduced your discarded starter! My husband thought it was a great meal! Thank you for sharing the recipe.
So glad you enjoyed it.
These are incredible! I have made this exact recipe step by step twice now and it’s been such a hit! It’s very custard like but that’s mentioned in the recipe and my family was obsessed! This is a staple in our house now, thank you so much for sharing this recipe with us!
Sad I couldn’t leave a comment on Pinterest but I absolutely had to review because this is one of the best things I’ve ever tasted it was super simple to throw together I didn’t have much discard so I mixed up some more flour and water for my starter before making. The texture was amazing the flavor was amazing
Made this for Easter lunch with my husband and it turned out beautifully! It’s like magic the way the pancake puffs up the side of the skillet. Will definitely make again. Thanks for the great recipe!
Could you give any ideas on what to serve alongside this? I would like to make this for my family, but something in me says I should have something else to serve with it… Thank you!
I like to serve bacon or sausage with this.
This was a disappointment. Didn’t puff up at all. I’ve made many Dutch baby’s but wanted to try a recipe I could use my sourdough starter with. Not sure what the issue was.
I’m sorry you had an issue with them puffing up! I hope you retry because they do get very puffy.
This made my daughter cry and my dogs wouldn’t eat them. The taste and texture were very disappointing. I make Dutch babies all the time with other recipes and they are a special weekend treat. I wanted to use some sourdough starter and followed this recipe to the letter. I’m not sure how it could turn out so badly but it did.
I’m sorry you didn’t have luck with this recipe!
Can I double this recipe and cook it in a 17 inch skillet? I need to feed my family of 11.
Yes.
I love this, and all FOB recipes!! I will say though, I am trying to play with this recipe to be a little less egg-y/like a quiche. I want it to be fluffier like an actual pancake, while still keeping the nutrition of the amount of eggs/sourdough. I’ve tried adding a little bit of flour, but it didn’t help. Any tips??