This large, puffy pancake looks complicated, but really it only takes 5 minutes to put together! Made with simple ingredients, including sourdough discard, this Sourdough Dutch Baby is perfect for breakfast, brunch, lunch and dessert any time of year.
Step into breakfast bliss with this Sourdough Dutch Baby, a delightful twist on the classic German pancake!
Forget flipping an endless amount of traditional pancakes! Instead, whip these ingredients in the blender and bake. It’s perfect for busy mornings or care-free weekends.
Now, picture a golden, pillowy pancake, generously puffed around the edges, with a soft, custardy center that’s as comforting as it is stunning.
What makes this dish truly remarkable is its versatility. Whether you prefer a sweet topping of fresh berries and a dusting of powdered sugar, or a savory combination of crispy bacon and melted cheese, the options are endless.
Get ready to elevate your breakfast game with this easy-to-make, yet undeniably impressive, Sourdough Dutch Baby.
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Why You’ll Love This Recipe:
Easy
This puffy oven pancake couldn’t get any easier to make! Simply mix the ingredients in a blender or by hand and bake! It’s a quick and easy way to get a delicious breakfast on the table.
Elevated
A Sourdough Dutch Baby is the perfect way to elevate your brunch menu. The puffed up edges and light dusting of powdered sugar will have your family or guests in awe!
Uses A lot of Discard
Calling for two whole cups, making a German Pancake is a perfect recipe to use up any excess sourdough starter you may have!
Ingredients
Sourdough Starter Discard – An active starter or discard can be used in this easy Sourdough Dutch Baby Pancake. Just be sure that it is room temperature for the best rise.
Milk – I used whole milk, but this can be substituted with your favorite dairy or non-dairy products.
Eggs – Adds moisture and structure to this oven-baked pancake.
Sugar – This can be omitted if making a savory German pancake.
Vanilla – For the best flavor I suggest using pure vanilla extract over imitation.
Salt – Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
Butter – Helps to create the most flavorful and crispy edges.
Supplies
Blender or Hand Mixer
Large Mixing Bowl (optional)
How to Make a Sourdough Dutch Baby
Place a 12-in cast iron pan in your oven and preheat to 425 degree F.
While the oven is preheating, add the sourdough discard, milk, eggs, sugar, vanilla, melted butter, and salt to a blender. Mix on high for 30 seconds, or until the mixture is smooth without any lumps. Alternatively, add the ingredients in a large bowl and beat with a hand mixer until smooth.
Leave the batter to rest for 10 minutes.
Just before baking, add the remaining butter to the hot cast iron skillet and allow it to melt in the oven. Keep an eye on the butter to make sure it doesn’t burn!
Once the butter has melted, whip the German pancake batter for 30 more seconds in the blender.
Carefully remove the hot skillet from the hot oven, swirl the melted butter to cover the bottom of the pan, and pour in the batter. Return the hot skillet to the preheated oven and bake for 15-20 minutes, or until the Sourdough Dutch Baby has puffed up and is golden brown on top.
Remove the puffy pancake from the oven and immediately serve with your favorite toppings.
Variations
This Sourdough Dutch Baby recipe is absolutely delicious, but this simple pancake recipe is the perfect canvas for all of your favorite flavor combinations! Sweet or savory, mix it up and try a variety of toppings from the suggestions below!
- Pure Maple Syrup
- Homemade Whipped Cream
- Scoop of Ice Cream
- A Squeeze of Fresh Lemon Juice
- Heavy Cream
- Jams or Jellies
- Fresh Berries
- Lemon Curd
- Fresh Herbs
- Sliced Ham
- Melty Cheese
How to Store a Sourdough Dutch Baby
Store leftover Sourdough Dutch Baby in an air tight container for up to 5 days in the fridge.
Reheat in the microwave until warm.
FAQs:
Why does a Sourdough Dutch Baby puff up?
You may notice Sourdough Dutch Babies don’t use the help of a leavening agent, like baking powder or baking soda, or whipped egg whites. So how does it in fact puff up while baking? With the help of steam!
While the Sourdough Dutch Baby bakes in a hot skillet, the edges cook and set quickly while the center continues to rise and puff up. The high heat and rapid expansion of air bubbles trapped in the batter allow for the puffiest Sourdough Dutch Baby.
Why didn’t my Sourdough Dutch Baby puff up?
A Sourdough Dutch Baby may not rise for a few reasons.
One – All room temperature ingredients weren’t used. Room temperature ingredients will trap air bubbles more consistency, which will in turn give you a better rise.
Two – The batter didn’t rest. Resting the batter allows gluten to form, which strengthens the batter so that it can rise without breaking while it bakes.
Three – You opened the oven door prematurely. The dramatic temperature difference from the hot oven to your kitchen will cause the sourdough puff pancake to collapse.
Follow these tips for the best results!
Can I make Sourdough Dutch Baby Pancakes in a muffin tin?
Yes! Preheat the muffin tin in the oven. Once hot, add a small slice of butter into every muffin cup. Then pour 1/3 cup of the sourdough batter in each spot. Bake for 12-15 minutes, or until puffed up and golden brown.
Do you have to bake this recipe in Cast Iron Pans?
It is not strictly necessary to bake this recipe in a cast iron skillet, however, it will get you the best results! Due to is its ability for heat retention, cast iron skillets will help you achieve taht sky-high puffed up pancake with ease. However, a baking dish of similar size can work as well.
More Sourdough Recipes Like This:
Thin & Delicate Sourdough Crepes
Fluffy Cinnamon Apple Sourdough Pancakes
Homemade Sourdough Cinnamon Crunch Cereal
Easy Sourdough Dutch Baby Recipe (German Pancake)
This large, puffy pancake looks complicated, but really it only takes 5 minutes to put together! Made with simple ingredients, including sourdough discard, this Sourdough Dutch Baby is perfect for breakfast, brunch, lunch and dessert any time of year.
Ingredients
- 6 Eggs, room temperature
- 2 cups sourdough discard (560g) *see notes below
- 6 Tablespoons milk (90g), room temperature
- 4 T sugar (60g)
- 2 teaspoons vanilla extract (6g)
- 1/2 teaspoon salt (2g)
- 6 Tablespoons butter (85g) *divided
Instructions
1. Place a 12-in cast iron pan in your oven and preheat to 425 degree F.
For the best chances for a puffy Sourdough Dutch Baby, be sure to use all room temperature ingredients.
2. While the oven is preheating, add 2 c sourdough discard (560g) , 6 T milk (90g), 6 eggs, 4 T sugar (60g), 2 tsp vanilla (6g), 4 T melted butter (57g), and 1/2 tsp salt (2g) to a blender. Mix on high for 30 seconds, or until the mixture is smooth without any lumps. Alternatively, add the ingredients in a large bowl and beat with a hand mixer until smooth.
*If you don't have 2 cups of sourdough discard, you can do 1 cup (280g) of discard with 1 cup of flour (140g) and 1 cup of milk (350g).
3. Leave the batter to rest for 10 minutes. This helps you achieve a puffed up top of the Dutch baby as the gluten will develop in the batter.
4. Just before baking, add the remaining 2 T of butter (28g) to the hot cast iron skillet and allow it to melt in the oven. Keep an eye on the butter to make sure it doesn't burn!
5. Once the butter has melted, whip the German pancake batter for 30 more seconds in the blender.
6. Carefully remove the hot skillet from the hot oven, swirl the melted butter to cover the bottom of the pan, and pour in the batter. Return the hot skillet to the preheated oven and bake for 15-20 minutes, or until the Sourdough Dutch Baby has puffed up and is golden brown on top.
Careful no to open the oven door prematurely, as this can cause the dutch baby to deflate!
7. Remove the puffy pancake from the oven and immediately serve with your favorite toppings!
Notes
Variations
This Sourdough Dutch Baby recipe is absolutely delicious, but this simple pancake recipe is the perfect canvas for all of your favorite flavor combinations! Sweet or savory, mix it up and try a variety of toppings from the suggestions below!
- Pure Maple Syrup
- Homemade Whipped Cream
- Scoop of Ice Cream
- A Squeeze of Fresh Lemon Juice
- Heavy Cream
- Jams or Jellies
- Fresh Berries
- Lemon Curd
- Fresh Herbs
- Sliced Ham
- Melty Cheese
How to Store a Sourdough Dutch Baby
Store leftover Sourdough Dutch Baby in an air tight container for up to 5 days in the fridge.
Reheat in the microwave until warm.
FAQs:
Why does a Sourdough Dutch Baby puff up?
You may notice Sourdough Dutch Babies don't use the help of a leavening agent, like baking powder or baking soda, or whipped egg whites. So how does it in fact puff up while baking? With the help of steam!
While the Sourdough Dutch Baby bakes in a hot skillet, the edges cook and set quickly while the center continues to rise and puff up. The high heat and rapid expansion of air bubbles trapped in the batter allow for the puffiest Sourdough Dutch Baby.
Why didn't my Sourdough Dutch Baby puff up?
A Sourdough Dutch Baby may not rise for a few reasons.
One - All room temperature ingredients weren't used. Room temperature ingredients will trap air bubbles more consistency, which will in turn give you a better rise.
Two - The batter didn't rest. Resting the batter allows gluten to form, which strengthens the batter so that it can rise without breaking while it bakes.
Three - You opened the oven door prematurely. The dramatic temperature difference from the hot oven to your kitchen will cause the sourdough puff pancake to collapse.
Follow these tips for the best results!
Can I make Sourdough Dutch Baby Pancakes in a muffin tin?
Yes! Preheat the muffin tin in the oven. Once hot, add a small slice of butter into every muffin cup. Then pour 1/3 cup of the sourdough batter in each spot. Bake for 12-15 minutes, or until puffed up and golden brown.
Do you have to bake this recipe in Cast Iron Pans?
It is not strictly necessary to bake this recipe in a cast iron skillet, however, it will get you the best results! Due to is its ability for heat retention, cast iron skillets will help you achieve that sky-high puffed up pancake with ease. However, a baking dish of similar size can work as well.
Thank you for such a delicious recipe. I made this recipe this morning for breakfast. My family loved it. It is definitely going to be made regularly on the weekend breakfast menu. We served it with blueberries and strawberries macerated in maple syrup.
Yay! So glad everyone loved it.