Sourdough Pumpkin Dutch Baby Recipe

Sourdough Pumpkin Dutch Baby in a cast iron skillet with maple syrup, pepitas, and Greek yogurt

Yield: servings

Prep Time: 10

Cook Time: 25

Total Time: 35

Rise and shine to the easiest and most delicious fall breakfast - the Sourdough Pumpkin Dutch Baby! Made effortlessly in a trusty cast iron pan, this oven-baked goodness blends the coziness of pumpkin with tangy sourdough, giving you a morning treat that's as easy as it is delicious.

5 from 5 votes

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Equipment

Ingredients

70 grams all-purpose flour, sifted 1/2 cup
120 grams milk, warm 1/2 cup
100 grams sourdough discard, room temperature 1/3 cup
50 grams pure pumpkin puree 1/4 cup
4 large eggs room temperature
30 grams brown sugar 2 Tablespoons
2 grams pumpkin spice 1 teaspoon
1 gram vanilla extract 1/2 teaspoon
1 gram salt 14 teaspoon
28 grams unsalted butter 2 Tablespoons

Instructions

Set an oven rack to the middle position and place a 12-inch cast-iron pan, or a 9x13 oven-safe pan, in the cold oven.
Preheat the oven to 400 degrees F. Heat the pan for at least 15 minutes in the oven.
To a blender, add the flour, warmed milk, room temperature discard, pumpkin puree, room temperature eggs, sugar, vanilla extract, salt, and pumpkin spice. Blend for 20 seconds until it is smooth with no lumps. For the best rise, be sure to use all room temperature/warm ingredients.
Or, add all of the ingredients to a large bowl and mix with a whisk until smooth.
70 grams all-purpose flour, sifted, 120 grams milk, warm, 100 grams sourdough discard, room temperature, 50 grams pure pumpkin puree, 4 large eggs, 30 grams brown sugar, 2 grams pumpkin spice, 1 gram vanilla extract, 1 gram salt
Carefully remove the hot skillet from the preheated oven and place the butter in the hot pan. Swirl around the melted butter to grease the bottom and sides of the hot cast iron skillet.
28 grams unsalted butter
Pour in the batter and place the cast iron back into the hot oven.
Bake the Sourdough Pumpkin Dutch Baby for 23-25 minutes, or until puffed up and golden brown.
Be sure not to open the oven door to catch a peak at the Dutch baby. The shift in temperature can cause the Sourdough Pumpkin Dutch Baby to deflate prematurely.
Serve warm with your favorite toppings!

Notes

This recipe card was updated on February 22nd, 2026.

Recipe Tips:

-Be sure not to open the oven door to catch a peak at the Dutch baby. The shift in temperature can cause the Sourdough Pumpkin Dutch Baby to deflate prematurely.

-For the best results of a tall puff pancake, it is important for the ingredients to be warm/room temperature when mixing. Cold ingredients won't rise as tall during the baking time.

-Quickly warm the milk in the microwave for 20-30 seconds.

-Bring the eggs to room temperature by placing them in a bowl of hot water for at least 5 minutes.

-Use muffin tins if you would like to make mini Dutch babies. Place butter in each spot before putting it into the oven to preheat. Carefully remove the muffin pan from the oven and pour a portion of the batter into each spot. Bake until puffed up and golden brown.

-Store leftover Dutch Baby in an airtight container for 2-3 days.

Nutrition

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