Name: Mixed Berry Sourdough Dutch Baby
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 1 cup sourdough discard; 3 eggs (at room temperature); 3 TBS unsalted butter (melted. Can substitute salted butter, ghee or coconut oil); 2 TBS milk (can substitute water or dairy free milk); 1 maple syrup (can substitute agave, honey or sugar); 1 /2 tsp vanilla extract; 1/8 tsp salt (if salted butter used, leave out); 1 cup mixed berries (fresh or frozen); 2 TBS lemon juice; 1-2 TBS lemon zest (zest of a whole lemon)

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This mixed berry sourdough Dutch baby is a must try this summer season! With raspberries, blueberries, blackberries and strawberries, this sourdough Dutch baby is heavy on the fruit (and for a good reason).

slice of mixed berry sourdough dutch baby on a blue plate.

This recipe combines three of my favorite things: sourdough, a Dutch baby pancake and mixed berries. One thing to know about me is I was gluten free for over 14 years before I started eating sourdough. Because of this, I heavily leaned into sourdough discard recipes which had no extra flour in them. One of the first recipes I tried after homemade sourdough bread was a traditional sourdough Dutch baby (aka a ‘german pancake’ or ‘dutch puff’).

We experimented with all types of dutch baby flavors- cranberry walnut, lemon blueberry, strawberry, and apple cinnamon, just to name a few. Our most recent flavor was inspired by the bag of mixed berries we had in the freezer. We typically use this to make smoothies but wanted a different way to incorporate fruit into our morning.

The first time we made this recipe, we knew it was a winner! We combined our two favorite spring flavors- lemon blueberry Dutch baby and strawberry Dutch baby, into one unique recipe. This is bursting with flavor and slight sweetness thanks to the berries. Lemon zest and a squeeze of lemon juice make the recipe feel bright and tangy.

The only downside of this recipe is how fast we eat it! And if you are going into public, it can dye your teeth, tongue and lips blue..but that is part of the fun, right?

sourdough dutch baby pancake slice on a blue plate in front of a cast iron skillet.

Why you will love making a mixed berry dutch baby

Additional nutrients are snuck into the diet thanks to fruit!
A delicious breakfast or dessert

This is a great recipe to use up excess sourdough discard
No extra flour is necessary. For us gluten sensitive individuals (current or former), this is a game changer

The presentation makes it seem like a lot of work but it truly is quick to prepare, cook and serve
It feeds a crowd with ease (looking at you, Mother’s day brunch!)

Kitchen Equipment

We use a 6″ cast iron skillet for this recipe, though we have been known to double it and use a 12″ cast iron skillet. You can also use a cake pan or casserole dish. Using a casserole dish would make it more like a giant pancake – served in squares!

The only other equipment you need for this recipe is a large bowl, a zester, and whisk, immersion blender or a blender.

ingredients for strawberry sourdough dutch baby on granite countertop and white backsplash.

Ingredients for a mixed berry sourdough dutch baby

The ingredients for a sourdough Dutch baby pancake are all very similar. The only difference between this sourdough version and a mixed berry Dutch baby is..the sourdough discard! We love that this recipe is made of minimal, simple ingredients.

Sourdough discard
- Using active starter which is on the countertop gives the best, fluffy texture. If you prefer a dense, custard like consistency, use sourdough starter from the fridge.
Milk
Maple syrup
- Added for a hint of sweetness. This can also be substituted with sugar, agave or honey.
Eggs
- Eggs add to the fluffy consistency and texture within this recipe. They also provide protein.
Butter
- Salted or unsalted butter work well within this recipe. Butter gives the traditional exterior on the pancake.
Vanilla extract
Lemon juice
Lemon zest
- To intensify the citrus flavor, add a hint of lemon zest
Mixed berries
- We used the frozen variety from Costco which contains blueberries, blackberries, strawberries and raspberries. You can use fresh berries or frozen berries.

How to make a mixed berry sourdough dutch baby

To make a sourdough Dutch baby with mixed berries, start by ensuring all ingredients are at room temperature. This means the butter, eggs, milk and active sourdough starter have been on the counter to warm up.

Preheat the oven to 425 degrees Fahrenheit. On the stovetop, heat the cast iron skillet on low heat to melt the butter.

frozen mixed berries in a cast iron skillet on the stove.

Once the butter is melted and hot, add the berries. If your berries are frozen, allow them to cook down for 5 minutes, stirring regularly. To the berries, squeeze half a lemon (about 2 TBS of juice) and zest the entire lemon.

lemon zest over top of frozen mixed berries in cast iron skillet.

While the berries are cooking down, add the sourdough Dutch baby ingredients to a bowl or mixer. Stir (or blend) together until smooth.

sourdough dutch baby pancake batter over frozen berries in cast iron skillet.

Once the berries have cooked down and started to become more jam like (as some of the liquid will have evaporated off), pour the sourdough Dutch baby batter into the hot skillet.

sourdough dutch baby with mixed berries on cast iron skillet.

Immediately transfer into the preheated oven and allow to bake for 15-17 minutes. For best results, do not open the oven door while it is baking or it will fall as the cool air touches it. At this point, the Dutch baby will be firm to the touch and the top may have a slight golden brown color.

mixed berry sourdough dutch baby with powdered sugar on top.

Once baked, remove from the oven and top with desired toppings. We like adding a variety of toppings to the top of the dutch baby. These include fresh berries, powdered sugar, lemon curd, maple syrup or whipped cream. Some people even like to serve it with a scoop of vanilla ice cream.

How to store a mixed berry sourdough dutch baby

To store a mixed berry dutch baby pancake, place it in a ziplock baggie or airtight container for up to three days in the fridge. We have not tried freezing this after it has been made because we have minimal leftovers (which are then eaten within the next day or two!).

Frequently Asked Questions

If you have frozen fruit, make sure to heat this in your skillet before adding it to the batter, otherwise it will not cook down enough and will leave the batter moist. If you have fresh fruit, be sure to fold into the batter after all ingredients are combined to ensure it does not break apart when stirred (most important for raspberries).

A Dutch baby is made in a pan and baked in the hot oven (often in a cast-iron skillet or cake pan), it comes out as a “pie” or “cake” shape. The cast iron skillet (and hot melted butter) give the crispy edges. Whereas traditional pancakes are cooked individually on a pan or griddle. A pancake is flipped, a Dutch baby is not.

There are a few ways to ensure your dutch baby pancake is fluffy.

If you are making a Dutch baby, be sure to have room temperature ingredients. The egg, milk, butter and sourdough discard should be at room temperature before pouring into the pan.
Additionally, for a mixed berry Dutch baby, ensure the fruit (if frozen) is hot before the batter is poured in.
Because there are no additional leavening agents in this recipe, make sure the pan is hot before adding ingredients and placing into the oven. This will give a high oven spring / fluffy pancake consistency. Heat the skillet on the stove or allow it to heat in the oven while it is preheating.
Do not open the oven while the Dutch baby is cooking. This can cause it to deflate due to the change in temperature when opening the door to the oven.