Sourdough Dutch Baby Recipe

Sourdough Dutch Baby in a cast iron skillet with berries on top

Yield: slices

Prep Time: 10

Cook Time: 15

Total Time: 25

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.

4.75 from 8 votes

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Equipment

Ingredients

480 grams sourdough discard, room temperature 2 cups *see notes below
90 grams milk, room temperature 6 Tablespoons
6 eggs room temperature
50 grams sugar 4 Tablespoons
6 grams vanilla extract 1 1/2 teaspoons
3 grams salt 1/2 teaspoon
85 grams unsalted butter, divided 6 Tablespoons

Instructions

Place a 12-inch cast iron skillet 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.
While the oven is preheating, add the sourdough discard, milk, eggs, sugar vanilla extract, melted butter and salt to a blender. Mix on high for 30 seconds, or until the mixture is smooth without any lumps.
*If you don't have 480 grams (2 cups) of sourdough discard, refer to the notes below.
Alternatively, add the ingredients in a large bowl and beat with a hand mixer until smooth.
6 eggs, 480 grams sourdough discard, room temperature, 90 grams milk, room temperature, 50 grams sugar, 6 grams vanilla extract, 3 grams salt
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.
Just before baking, add the remaining 28 grams (2 T) 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!
85 grams unsalted butter, divided
Once the butter has melted, whip the batter again 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.
Careful no to open the oven door prematurely, as this can cause the dutch baby to deflate!
Remove the puffy pancake from the oven and immediately serve with your favorite toppings!

Notes

This recipe card was updated on 03/05/26.

I don't have 480 grams of sourdough discard. What should I do?

If you don't have 480 grams (2 cups) of sourdough discard, you can do 240 grams (1 cup) of discard with a scant 1 cup of flour (120g) and a scant 1/2 cup of milk (120g). For 120 grams (1/2 cup) of discard, add 180 grams (1 1/4 cups + 1 teaspoon) flour and 180 grams ( 3/4 cup) of milk.

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.

Nutrition

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