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This savory sourdough Dutch baby is a delicious way to start the day. This is a high protein breakfast with a whopping 19 grams in one serving thanks to the eggs, cheese and turkey sausage. It is our ideal breakfast as a busy household (with hungry kids who are ready to eat first thing in the morning)! This is a well balanced breakfast to kickstart your day.

We started making Dutch babies a few years ago when we had a surplus of sourdough discard in our fridge. We tested a variety of flavors including the OG German pancake (plain base), strawberry, blueberry lemon, mixed berry and a fan favorite- apple cinnamon.

A Dutch baby (aka a German pancake) is a non-traditional, egg-ier pancake. It is also an easy way to enjoy extra protein and a good amount of fat. (Which truly keeps everyone in our family full a little bit longer).

Dutch babies are a great way to use up eggs and sourdough discard, if you have an abundance. It is one of the first non-sourdough bread recipes we tried when beginning our sourdough journey. Now I love how I get to teach others how to make the sourdough recipes as my job!

One of the things that we love about a Dutch baby is how quick they are to make. As someone who tries my best to be a good steward of my time- I love how hands off this savory sourdough breakfast recipe is. Once everything is stirred together (or blended together), you can walk away as the oven does the rest of the work.

I love baking for my family and spending time in the kitchen. I often feel baking is my ‘gift from God’ and align with the Bible verse – 1 Peter 4:10- Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in its various forms – when I think about baking for others.

bite of savory dutch baby on a fork in front of a cast iron skillet.

Why you will love this recipe

The recipe is a good savory breakfast option when you are tired of eating eggs.

There is little hands on time to make it (one assembled).

It is a protein powerhouse! One slice packs in the protein with (19 grams/serving).

Kitchen Equipment

We use a 6″ cast iron skillet for this recipe, though you can easily double the recipe and bake it within 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 – serve it up in squares!

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

savory sourdough dutch baby ingredients.

Ingredients for savory sourdough dutch baby

There are less than 8 ingredients to make a sourdough Dutch baby. The top three most important ingredients of this recipe include sourdough discard, eggs, and the savory add-ins. For a full list of ingredients refer to the recipe card located at the bottom of the page.

Sourdough discard: No sourdough recipe would be complete without sourdough discard (which we have made from scratch a few times). You can use either active discard or sourdough discard to make this recipe. Active sourdough discard will yield a fluffier product, though discard works well if you have an abundance of starter in the fridge to use up.
Eggs: Eggs are an important part of this recipe to allow the dish to rise and have a custard like texture. They are one of the primary reasons for the high protein count.
Savory add ins: Any savory flavoring will do including meat, cheese, vegetables and spices or herbs. We liked the flavors (and textures) provided by turkey sausage and white cheddar cheese.

How to make a savory sourdough dutch baby

Step 1: Combine dutch baby ingredients (including cheese).

browning sausage with butter in a cast iron skillet.

Step 2: Melt the butter and brown the sausage.

Step 3: Add the batter to the pan.

savory sourdough dutch baby with white cheddar cheese on top.

Step 4: Top with a little more cheese.

Step 5: Bake in oven until golden.

How to store a savory sourdough dutch baby

A dutch baby can be stored in the fridge for up to three days. We did find, the longer it sits, the more savory it becomes.

slice of savory sourdough dutch baby on red plate.

Frequently Asked Questions

Any vegetable which would taste in a quiche would work in a savory Dutch baby. Think onions, mushrooms, broccoli or peppers.

We loved white cheddar cheese, though Colby cheese, cheddar cheese, feta cheese and goat cheese would be delicious.

Savory Sourdough Dutch Baby

Hailey

This savory sourdough dutch baby a delicious way to start the day. Packed with healthy fats and proteins, this is our ideal breakfast as a busy household (with hungry kids who are ready to eat first thing in the morning)! This is a well balance breakfast to kickstart anyone’s day.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Breakfast, Dessert, Snack

Cuisine American

Servings slices

Calories 294 kcal

Equipment

1 6" cast iron skillet
1 Large Mixing Bowl
1 Kitchen Blender / Immersion Blender optional
1 Cheese Grater

Ingredients

1 cup sourdough discard
3 eggs
3 tbsp unsalted butter Can use salted butter
2 TBSP milk
1 TBSP maple syrup
1/8 tsp salt If salted butter used, leave out
1 cup sharp white cheddar cheese
4-6 turkey sausages
2-3 TBS vegetables optional

Instructions

Preheat oven to 425 degrees Farenheit. Heat your 6" cast iron skillet on a medium heat.
Combine together sourdough discard, salt, maple syrup, milk, eggs, and herbs. Mix together until thoroughly combined. Next shred and stir in your cheese (reserving a handful for the top).
Heat the cast iron skillet over medium low heat. Add the butter and allow it to melt. Chop and add in the turkey sausages. Add them to the cast iron skillet to brown.
Because our turkey sausages were frozen, we found heating them in the microwave for 15-20 seconds helped to allow them to brown faster in the cast iron skillet.
Pour the sourdough Dutch baby batter into the skillet and top with the remaining handful of cheese.
Place the oven and bake for 14-17 minutes.
The dutch baby is cooked with the butter is pooling around the top, the edges are 'crispy' and the cheese has turned golden brown. The top will be firm to the touch.
Remove the cast iron skillet from the oven and allow it to cool for a few minutes.
If there is butter pooling on top, it will sink into the sourdough Dutch baby as it cools.
Serve with any toppings you would like including sour cream, salsa, extra cheese, guacamole, and of course, salt and pepper.

Notes

Fluffy Dutch Baby

This Dutch baby will naturally be heavier in texture due to the add ins. However, it can have a fluffier texture if the milk, eggs and sourdough discard are all kept at room temperature.

Alternate Baking Pan

If you do not have a cast iron skillet, use a cake pan. Make sure it heats up as the oven does to prevent sticking and for the best rise in the dutch baby.

Nutrition

Serving: 4slicesCalories: 294kcalCarbohydrates: 10.5gProtein: 19.8gFat: 20.4gSaturated Fat: 10.1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 225mgSodium: 843mgPotassium: 230mgSugar: 3.6gVitamin A: 585IUCalcium: 275mgIron: 1.6mg

Keyword breakfast, dessert, discard, sourdough

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