Name: Sourdough Dutch Baby (German Pancake Made with Sourdough Starter)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 large eggs; 1½ cups sourdough starter discard (about 215 g); ½ cup milk (120 g); 2 tablespoons all-purpose flour (18 g); ½ teaspoon salt (3 g); 1 teaspoon vanilla extract (5 g); 2 tablespoons maple syrup or honey (30 g); 6 tablespoons butter (85 g)

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There is something magical about pulling a sourdough Dutch baby, also known as a German pancake, from the oven and watching those tall, golden edges slowly settle. I love how this simple batter transforms into a dramatic, puffy oven pancake in just minutes. This sourdough Dutch baby recipe uses sourdough starter or discard, making it one of my favorite ways to use up extra starter on a slow morning.

German pancake made with sourdough starter topped with powdered sugar and mixed berries in a cast iron pan.

If you enjoy traditional breakfast recipes made from scratch, this one fits right alongside my Whole Wheat Pancakes Recipe with Fresh Milled Flour and Sourdough Option and The Best Fluffy Sourdough Pancake Discard Recipe. It carries that same comforting, old-fashioned feel but bakes all at once in a hot cast iron skillet instead of flipping pancakes one by one.

Skillet sourdough German pancake with powdered sugar and fresh berries, photographed from above.

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Partially sliced sourdough Dutch baby in skillet with powdered sugar and berry topping.

Why I Love Making a Sourdough Dutch Baby

Unlike stovetop pancakes, this dutch baby pancake bakes entirely in the oven. The hot butter and skillet create steam, which causes the batter to puff dramatically around the edges. The center stays soft and custardy while the outer rim becomes golden brown and slightly crisp.

This recipe is especially helpful when I have extra sourdough starter. It is one of those dependable sourdough discard recipes that feels impressive but requires very little effort.

If I want something thinner and more delicate, I make my Easy Sourdough Discard Crepes Recipe, but when I want height and drama, this is the one I reach for!

Quick Look at This Recipe

Recipe type: Sourdough Dutch baby pancake
Pan: Cast iron skillet required
Prep time: 10 minutes
Bake time: 15 to 20 minutes
Texture: Puffy edges with a tender center
Best served: Warm with powdered sugar, maple syrup, or fresh fruit
Skill level: Easy sourdough

Sourdough Dutch Baby Ingredients

6 large eggs
1½ cups sourdough starter discard(about 215 g)
½ cup milk (120 g)
2 tablespoons all-purpose flour (18 g)
½ teaspoon salt (3 g)
1 teaspoon vanilla extract (5 g)
2 tablespoons maple syrup or honey (30 g)
6 tablespoons butter (85 g)

Equipment

10 to 12 inch cast iron skillet
Mixing bowl
Whisk or blender

A hot iron skillet is key to achieving that classic german pancake rise.

How To Make This Sourdough Dutch Baby

Bowl with eggs, milk, sourdough starter, flour, honey, and vanilla combined to make sourdough Dutch baby batter before mixing.

STEP 1: Place a cast iron skillet in the oven and preheat to 425°F. The pan needs to be fully heated before adding the batter. In a bowl, whisk together: Eggs, sourdough starter, milk, flour, salt, vanilla extract, and maple syrup or honey. The batter should be smooth and pourable.

Butter melting in hot cast iron skillet before pouring in sourdough Dutch baby batter for baking.

STEP 2: Carefully remove the hot skillet and add the butter, swirling it around until fully melted and coating the sides.

Golden sourdough Dutch baby pancake baked in cast iron skillet with puffed edges and custardy center.

STEP 3: Immediately pour the batter into the hot buttered skillet and return it to the oven.

Sourdough Dutch baby pancake baked in a cast iron skillet and dusted with powdered sugar, viewed from above.

STEP 4: Bake for 15 to 25 minutes, until tall and deeply golden brown. Avoid opening the oven during baking because that steam is what creates the dramatic puff.

How I Serve It

This baby german sourdough pancake is best served straight from the skillet. I dust it with powdered sugar, drizzle it with maple syrup, or top it with berries.

If I am feeling indulgent, I add a dollop of my Homemade Strawberry Whipped Cream, which pairs beautifully with the lightly sweet batter.

You can also add chocolate chips, sliced fruit, or a squeeze of lemon.

Tips for the Best Rise

Use a fully heated cast iron skillet
Keep ingredients at room temperature
Do not open the oven door while baking
Serve immediately for the best texture

The center will deflate slightly once removed from the oven. That is completely normal for a sourdough puff pancake.

Frequently Asked Questions About My Sourdough Dutch Baby Recipe

Can I use sourdough discard?

Yes. This recipe works beautifully with discard, which makes it one of my favorite sourdough discard recipes.

Why didn’t my dutch baby puff?

The skillet may not have been hot enough, or the oven temperature may have been too low.

Do I have to use a cast iron skillet?

For best results, yes. The iron retains heat evenly and helps create that signature rise.

Can I double the recipe?

Yes, but use a larger skillet or divide between two pans.

Tried this recipe?

I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!