Quick & Easy Sourdough Dutch Baby Pancake
If you’re looking for a quick and easy way to use up your sourdough discard, this sourdough Dutch baby delivers a gorgeously puffed pancake with minimal effort. Just whisk, pour, and bake to create a delicious, no-fuss breakfast everyone will love. Top with sliced fruit, powdered sugar, and a drizzle of maple syrup to really make it over the top delicious.
I love to make this Dutch baby pretty much anytime of year. Kids love it (especially when topped with powdered sugar and syrup, I mean who wouldn’t?) It’s easy to make (just whisk, pour, and bake!) but looks so impressive. I made it recently when we had some family staying with us, and everyone gobbled it up. I hope you love it as much as we do!
Quick Recipe Snapshot
TOTAL TIME: About 20-25 minutes, start to finish!
YIELD: 1 large puff pancake, fits a 12″ cast iron skillet. Serves 6-8, depending on serving size 🙂
STORAGE: Best enjoyed immediately, although leftovers will store well in the fridge for 3-5 days.
BEST SERVED: Warm from the oven with your favorite toppings! I love it paired with savory options like bacon or breakfast sausage.
Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for Making a Successful Dutch Baby
- Preheat the Skillet: This is KEY to a successful Dutch baby pancake! It is essential that the batter hits a hot pan full of melted butter, so the cast iron skillet needs to be preheated beforehand.
- Don’t Open the Oven: For ultimate puffiness, keep the oven door closed until it’s finished baking. If the oven door opens, the Dutch baby will begin to deflate.
- Whisk or Blend: Some folks prefer to mix up their Dutch baby batter in the blender. The more air in the batter, the more puffy the Dutch baby will be. I find this works just as well as whisking it well by hand and giving it one final whisk right before it goes into the hot skillet. Use whichever method you feel works best!
Be sure to check out the full recipe and ingredient list below!
Step by Step Instructions
- Preheat the oven to 425 degrees F.
- Add butter to a cast iron skillet (10 or 12 inch) and place in the center of the oven to preheat while you mix up the batter.
- In a medium mixing bowl, combine the eggs, sourdough discard, milk, flour, vanilla, maple syrup, cinnamon, and salt. Using a whisk, whisk the ingredients together until nice and smooth, making sure no large clumps of flour remain. Alternatively, you can blend the mixture on high for 30 seconds to one minute or until the batter is smooth.
- Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven door during baking or you might deflate your pancake.
- Remove the Dutch baby from the oven and immediately serve with your favorite garnishes and toppings.
Variations & Topping Ideas
- Toppings: The options are pretty endless here! Top with a dusting of powdered sugar and a drizzle of maple syrup for a simple finish, or dress it up with cooked fruit (cinnamon apples are delicious in the fall and winter months!), homemade raspberry syrup, or even chocolate chips!
- Variations: Experiment with seasonal versions like pumpkin, apple and cinnamon, blueberry, or even cinnamon sugar!
If you do try out any fun variations or toppings, please let us know how they turned out in the comments below!
Recipe FAQs & Storage Tips
Yes!
This usually means the skillet wasn’t adequately preheated or the oven door was opened during baking. Be sure to either whisk the batter together well or use a blender to get as much air into the pancake as possible for ultimate puffiness!
Yes! Just whisk all the ingredients together until combined. Right before you are ready to pour the batter into the preheated skillet, give it one final whisk.
More Breakfast Inspiration
Check out these other reader favorite recipes!
Quick & Easy Sourdough Dutch Baby
- Total Time: 25 minutes
- Yield: 6 1x
Description
If you’re looking for a quick and easy way to use up your sourdough discard, this sourdough Dutch baby delivers a gorgeously puffed pancake with minimal effort. Just whisk, pour, and bake to create a delicious, no-fuss breakfast everyone will love. Top with sliced fruit, powdered sugar, and a drizzle of maple syrup to really make it over the top delicious.
Ingredients
- 4 eggs ((room temperature is best, but not required))
- 2/3 cup milk
- 1/3 cup sourdough discard
- 1/4 cup maple syrup
- 1/3 cup all purpose flour
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 3 tbsp butter
Instructions
- Preheat the oven to 425 degrees F.
- Add butter to a cast iron skillet (10 or 12 inch) and place in the center of the oven to preheat while you mix up the batter.
- In a medium mixing bowl, combine the eggs, sourdough discard, milk, flour, vanilla, maple syrup, cinnamon, and salt. Using a whisk, whisk the ingredients together until nice and smooth, making sure no large clumps of flour remain. Alternatively, you can blend the mixture on high for 30 seconds to one minute or until the batter is smooth.
- Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven door during baking or you might deflate your pancake.
- Remove the Dutch baby from the oven and immediately serve with your favorite garnishes and toppings.
Notes
- Preheat the Skillet: This is KEY to a successful Dutch baby pancake! It is essential that the batter hits a hot pan full of melted butter, so the cast iron skillet needs to be preheated beforehand.
- Don’t Open the Oven: For ultimate puffiness, keep the oven door closed until it’s finished baking. If the oven door opens, the Dutch baby will begin to deflate.
- Whisk or Blend: Some folks prefer to mix up their Dutch baby batter in the blender. The more air in the batter, the more puffy the Dutch baby will be. I find this works just as well as whisking it well by hand and giving it one final whisk right before it goes into the hot skillet. Use whichever method you feel works best!
- Storage: Best enjoyed immediately, although leftovers will store well in the fridge for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
If you loved this sourdough Dutch baby recipe, be sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you.
