A sourdough German pancake (aka a Dutch baby or Dutch puff) recipe is a classic staple made from sourdough discard, eggs, milk and the best part – no extra flour! Light and fluffy, this protein packed treat can be enjoyed at breakfast or dessert!
We are huge fans of sourdough Dutch baby recipes at our house. On Sundays, we love to eat a special breakfast or dinner together and Dutch baby recipes commonly make the list!
If you know anything about our family, we love making something you eat with your eyes first and then have the ‘oh my gosh’ moment as you bite into it. When we make this recipe there are not often leftovers (it is just that good).
Whether you like a little more flavor (like this blueberry sourdough dutch baby with lemon or apple dutch baby) or by itself (like this recipe below), they have a spot on any table. It is one of our favorite ways to use up sourdough discard – and sneak in some extra protein through eggs.
And as an added bonus, sourdough dutch babies are beautiful to look at without taking a lot of effort to make. The only planning required is room temperature ingredients. Whip them up in a blender and enjoy within minutes!
Enough talking – let’s get to it already, shall we?
Why you will love a sourdough german pancake
Kitchen Equipment
This recipe comes together with minimal ingredients!There are a few pieces of kitchen equipment which make this recipe easy.
- Blender (not necessary but make this recipe an absolute breeze to whip up!), immersion blender (or whisk)
- Cast iron skillet or an oven-safe pan (like a cake pan)
- Powdered sugar duster
Ingredients for Sourdough German Pancake (Dutch Baby)
This recipe requires six simple ingredients to make a sourdough dutch baby, not counting additional toppings).
- Sourdough discard
- If you do not have your own sourdough starter yet, it is easy to make a starter from scratch! Here I will teach you how to get started on your sourdough journey.
- This is a stir and go recipe with no additional flour. Because of this, you can use active sourdough starter or sourdough starter discard.
- Eggs
- Eggs provide a fluffy texture within this sourdough dutch baby. This is a great way to use up lot of eggs at once.
- Butter
- Butter is a must within this recipe, not only to provide stability but a decadent flavor. We prefer unsalted butter within this recipe.
- Milk
- Maple Syrup
- Swap maple syrup with another sweetener of your choice (agave, honey, sugar, stevia), if preferred
- Salt
- Add-ins (optional)
- You can make a sweet sourdough dutch baby or savory sourdough dutch baby recipe. Some of our favorite toppings are sweet while others are savory.
- Sweet dutch baby add ins might include fruit (raspberries, blueberries, strawberries, cranberries), sugar, brown sugar, warming spices (cinnamon, cloves, nutmeg, all spice)
- Savory dutch baby add ins might include cheese, meat (sausage, bacon), onion, pickles
- If making a savory sourdough dutch baby, leave out the in vanilla extract and maple syrup
- Nuts, herbs, citrus zest (lemon, lime, orange), a squeeze of lemon juice, lemon curd and chocolate chips are all great options
- Toppings
- Try a variety of toppings including: whipped cream, pure maple syrup or agave syrup, cinnamon, powdered sugar, fresh fruit, scoop of ice cream
How to make a sourdough german pancake
It is easy to cook a sourdough german pancake. The biggest ‘tip for success’, is having ingredients which are at room temperature. This truly helps the sourdough dutch baby puff up!
Begin by preheating the oven to 425 degrees Fahrenheit. On the stovetop, heat a 6″ cast iron skillet on medium heat. Melt the butter in the cast-iron skillet. Keep the skillet on the stovetop while the remaining ingredients are prepared. A hot pan is a requirement for a fluffy dutch baby as there is not a leavening agent to help make it rise.
Next, use a blender or a whisk to combine all ingredients (sourdough discard, eggs, milk, maple syrup, vanilla extract, salt) together.
Once combined, pour the sourdough german pancake batter into the hot skillet with the melted butter. Remove the cast iron skillet from stovetop and place in the hot oven.
Cook in the preheated oven for 12-15 minutes – or until the top of the sourdough dutch baby is firm to the touch and golden brown in color. It is important to keep the oven door closed the entire baking time as the sourdough dutch baby will sink slightly when exposed to heat.
Enjoy by itself or topped with powdered sugar, whipped cream, or maple syrup. Fresh berries are also great on top as well!
How to store Sourdough Dutch Baby
If you have leftovers, store them in an airtight container or ziplock bag up to 3-5 days after baking. This can be eaten warm or cold.
Frequently Asked Questions
Sourdough German Pancake (Dutch Baby)
Equipment
- 1 6" cast iron skillet
- 1 Large Mixing Bowl
- 1 Kitchen Blender / Immersion Blender optional
Ingredients
- 1 cup sourdough discard
- 3 eggs
- 3 tbsp unsalted butter Can use salted butter
- 2 TBSP milk
- 1 TBSP maple syrup can substitute agave, honey or sugar
- 1 tsp vanilla extract
- 1/8 tsp salt If salted butter used, leave out
Instructions
- Preheat oven to 425 degrees Farenheit. Heat your 6" cast iron skillet on a medium heat. Melt the butter in the cast iron skillet.
- Next, use a blender or a whisk to combine all ingredients (sourdough discard, eggs, milk, maple syrup, vanilla extract, salt). Stir until combined.Pour the sourdough german pancake batter into the hot cast iron skillet. Remove from stovetop and place in oven.
- Cook in the oven for 12-15 minutes – or until the top of the sourdough dutch baby is firm to the touch and golden brown in color.Ensure the oven door is closed until complete as it will sink when exposed to heat.
Video
Notes
- Mix the add-ins to the batter when all ingredients are combined. If using an ingredient which has moisture when heated (IE Strawberries), cook time may increase.
- For a fluffy dutch baby, ensure your ingredients (milk and eggs) are room temperature. This will yield the highest rise.
- 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
What is your favorite topping for a sourdough german pancake? We love powdered sugar, maple syrup and fresh fruit. Let us know your thoughts in the comments below! Happy baking!
