Sourdough Dutch Baby | Sourdough German Pancake

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There is nothing quite like the pitter patter of feet coming into my kitchen in the morning. Especially when I have this Sourdough Dutch Baby in the oven. When I tell you that it is a crowd pleaser, I am not exaggerating. All my kiddos (two to ten years old) announce a resounding “Yay! Dutch Baby!” When I tell them what’s on the menu for breakfast.

My not-so-secret secret is that this seemingly extravagant breakfast couldn’t be more simple. And making it sourdough is that much better for their little bellies. This is going to be a weekday favorite for you, too. 

Ingredient List

Sourdough Starter (or discard)

The star of this recipe is sourdough starter, which gives the Dutch baby its signature tang and extra depth of flavor. You can use either active or discarded starter

Flour

All-purpose flour works wonderfully here, providing the structure needed to support the eggs and allow the Dutch baby to rise. It absorbs moisture and helps give the dish a fluffy, slightly crisp texture around the edges. If you prefer a gluten-free version, you could try using a gluten-free all-purpose flour blend. I have also had success using freshly milled hard white wheat flour.

Milk

The fat content in whole milk ensures the Dutch baby has a tender, moist texture. You can substitute with any milk of your choice—such as almond milk or oat milk—but whole milk will give you the best results for a rich, fluffy Dutch baby.

Eggs

Eggs are the base for this Dutch baby batter, providing structure and helping it puff up in the oven. Room-temperature eggs work best, as they mix more evenly into the batter, creating a smoother texture.

Butter

Butter is essential for both flavor and texture. It’s used to coat the skillet, ensuring the batter doesn’t stick and that you get crispy edges. The butter also adds richness and a lovely golden color to the Dutch baby as it bakes. Be sure to use unsalted butter, as you’ll already have salt in the batter.

This recipe also needs sugar, salt, and vanilla extract

Tools and Equipment

Blender

You can whisk the ingredients in a bowl, but a blender makes quick and smooth work of this dutch baby recipe. My blender, (this one), has lasted me well over 10 years, and it is still going strong! They just don’t make appliances like that anymore.

Cast Iron Skillet

Lodge skillets are my all time favorite! They are made in the USA (outside Knoxville actually!) and have really stood the test of time in my kitchen with daily use! This is my favorite size!

Step-by-Step Instructions for Sourdough Dutch Baby

Preheat the Oven and Prepare the Skillet

First things first: Preheat your oven to a toasty 450°F (232°C). While it’s warming up, pop a cast-iron skillet inside so it gets nice and hot. The skillet is going to help give your Dutch baby those perfectly crispy edges we all love. Don’t skip this step—it’s key to getting that golden, puffy finish!

Blend the Ingredients

Next, grab your blender. Add in the eggs, sourdough starter, flour, whole milk, salt, sugar, and vanilla extract. Now, blend it all up until the mixture is smooth and well-combined. The blender does all the work for you, which is one of the reasons this recipe is so easy!

Melt the Butter and Coat the Skillet

Once your oven is preheated and your skillet is hot, take the skillet out and drop in the butter. Let it melt completely, and once it’s all melted and bubbly, make sure to brush the butter along the edges of the skillet. This ensures your Dutch baby gets the golden, crispy edges that make it so irresistible.

Pour the Batter into the Skillet

Now, pour the prepared batter over the melted butter in the skillet. You should hear a gentle sizzle, which is a good sign! Pop it right back into the oven and let the magic happen.

Bake to Perfection

Bake your Dutch baby for about 15 minutes, or until it’s puffed up and golden brown. Keep an eye on it—it’ll rise dramatically and look like a breakfast miracle right before your eyes. No need to open the oven door during the first 10 minutes, or you’ll risk it deflating prematurely.

Serve Immediately

When it’s done, take it out of the oven (careful, it’ll be hot!) and get ready to serve. This Dutch baby is best enjoyed right away, while it’s still puffed and warm. Top it with your favorite fixings—powdered sugar, fresh fruit, or syrup—and watch as your family digs in. Trust me, this is a breakfast they’ll request time and time again!

Sourdough Dutch Baby

Ingredients

• 4 large eggs
• 1 cup (240 g) sourdough starter or discard
• ½ cup (60 g) flour
• ½ cup (120 g) whole milk
• 1 tsp (5 g) salt
• 2 tbsp (25 g) sugar or honey
• 1 tsp (5 g) vanilla extract
• 4 tbsp (57 g) unsalted butter
• Optional toppings: powdered sugar, fresh fruit, syrup, jam, etc.

Directions

Serve immediately with your choice of toppings.

Preheat the oven to 450°F (232°C) with a cast iron skillet inside.

In a blender, combine eggs, sourdough starter, flour, milk, salt, sugar, and vanilla. Blend until smooth.

Once the oven and skillet are preheated, add butter to the skillet. Let it melt, then remove from the oven and brush the melted butter along the edges of the skillet to coat it completely.

Pour the batter over the butter in the skillet and return it to the oven.

Bake for 15 minutes, or until puffed up and golden.