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Sourdough Dutch Baby Pancake (German Pancakes Recipe)

This sourdough dutch baby pancake (also called a German pancake) is a skillet pancake that puffs in the hot oven making a lovely presentation. The family will just love this sourdough dutch baby recipe.

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a slice of sourdough dutch baby pancake with a fork on a plate

Sourdough dutch baby pancakes are the perfect recipe for excess sourdough starter.

With the option of adding a variety of toppings, this recipe is very customizable, as well.

Why I love this recipe

Made with simple ingredients and sourdough starter, these sourdough dutch babies make a beautiful puffy pancake that begs for any topping you choose!

An easy recipe to make and involve your kids as they will love the way this sourdough puff pancakes puffs up in the oven!

It’s a great way to use up sourdough discard if you have a large amount.

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours. It is bubbly and has a pleasant smell.

This stage of a sourdough starter is best for recipes that require a rise.

What is Sourdough Discard?

Sourdough starter discard is starter that hasn’t been fed recently and is hungry. It will have a liquid on top and smell of acetone.

This stage of starter is best suited for recipes that do not require a big rise. Sourdough Discard Recipes are those they do not need to rise but will use your hungry sourdough starter up if you have a lot in your jar.

overhead shot of sourdough german pancake in a cast iron skillet

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Ingredients you will need to make this sourdough dutch baby recipe

  • Sourdough Starter– May use active starter or discard
  • Eggs– I use fresh eggs at room temperature. You can use store bough cold eggs, as well.
  • Milk– Use whole milk, skim milk, or a milk substitute
  • Salt
  • Vanilla Extract
  • Sugar (optional)
  • Olive oil, coconut oil, or melted butter– For the cast-iron skillet

For complete ingredient amounts, see recipe card below.

overhead shot of a slice of sourdough german pancake

How to make a Sourdough Dutch Baby Pancake

Preheat a 10 inch cast iron skillet in the oven to 425 degrees F with the butter in the skillet.

In a large mixing bowl, add the sourdough starter, milk, eggs, vanilla extract, sugar, and salt.

Using either a whisk, hand mixer, or immersion blender, mix the ingredients until well combined.

Once the oven is preheated, carefully remove the skillet.

Add the olive oil or melted butter.

Pour the batter into the hot cast iron skillet and return to the preheated oven.

The puffy oven pancake will sizzle as it hits the hot skillet.

Bake for 15-18 minutes in preheated oven until lightly golden brown and it has crispy edges.

this is a side view of a slice of sourdough dutch baby pancake

Topping ideas

Add chocolate chips and drizzle with honey.

For a savory dutch baby, omit the sugar and top with sour cream and green onions.

Storage

Store leftover sourdough dutch baby in an airtight container in the fridge for up to 3 days.

Sourdough Dutch Babies can be frozen in a freezer safe bag for up to 3 months.

side view of sourdough german pancake in cast iron skillet
sourdough german pancake in cast iron skillet with one slice cut out and lifted up

Sourdough Dutch Baby Pancake

Mary Rose
This sourdough puffy pancake is oven baked and perfect for topping with your favorite topping. Have it sweet or savory! Your kids will love this recipe!
Prep Time 5 minutes
Course Breakfast
Cuisine American
Servings 1 pancake

Equipment

  • 1 Cast iron skillet

Ingredients
  

  • 1 cup Sourdough Starter may use discard
  • 3 Eggs
  • 1/4 cup Milk
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tbsp Sugar optional
  • 2 tbsp butter for the skillet while it is preheating

Instructions
 

  • Preheat a cast iron skillet in the oven and preheat to 425 degrees F with the butter in the skillet.
  • In a large bowl, add the starter, milk, eggs, vanilla, sugar, and salt.
  • Mix well until completely combined.
  • Carefully take the hot skillet out of the oven and put the olive oil, melted butter, or coconut oil in the skillet.
  • Pour the batter in the skillet.
  • Bake in preheated oven for 15-18 minutes until the edges or crispy and it is lightly golden brown.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze in freezer safe bag for up to 3 months.
Keyword Dutch Baby, Easy Sourdough Recipe, German Pancake, Puff Pancake, Sourdough, Sourdough Discard, Sourdough Dutch Baby Pancake, Sourdough Recipes, Sourdough Starter

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