A sourdough Dutch baby is a light, airy, oven-baked pancake made with sourdough discard or starter. It puffs dramatically in the oven, forming crispy edges and a soft, custardy center. The sourdough adds a subtle tang that balances beautifully with sweet or savory toppings.
Time Required
- Prep Time: 10 minutes
- Rest Time (optional): 10–30 minutes
- Cook Time: 20 minutes
- Total Time: ~30–40 minutes
Ingredients Sourdough Dutch Baby
- 3 large eggs (room temperature)
- ½ cup sourdough starter (active or discard)
- ½ cup milk (room temperature)
- ½ cup all-purpose flour
- 2 tbsp sugar (optional, for sweet version)
- ¼ tsp salt
- 1 tsp vanilla extract (optional)
- 2 tbsp butter (for skillet)
Instructions Sourdough Dutch Baby
Preheat the Oven
- Preheat oven to 220°C (425°F)
- Place a cast iron skillet or oven-safe pan inside to heat
2. Make the Batter
- In a bowl, whisk together:
- Eggs
- Sourdough starter
- Milk
- Flour
- Sugar (if using)
- Salt
- Vanilla
- Mix until smooth (no lumps)
3. Heat the Butter
- Carefully remove hot skillet
- Add butter and swirl until melted and sizzling
4. Bake
- Pour batter into the hot skillet immediately
- Bake for 18–22 minutes
- Do NOT open the oven during baking
5. Serve
- Remove when puffed and golden
- It will deflate slightly (normal!)
- Add toppings and serve immediately
Equipment Needed Sourdough Dutch Baby
- Oven
- Needs to reach 220°C (425°F) for proper puffing
- Cast Iron Skillet (Best Choice)
- Retains heat well and helps create that dramatic rise
- Size: 9–12 inches ideal
- Mixing Bowl
- For preparing the batter
- Whisk (or Fork)
- To mix batter until smooth
Helpful (Optional but Recommended)
- Measuring Cups & Spoons
- For accurate ingredient amounts
- Blender
- Makes ultra-smooth batter quickly
- Spatula
- For serving
- Oven Mitts
- Very important—the pan will be extremely hot
Serving Ideas
Sweet
- Powdered sugar + berries
- Maple syrup
- Honey + yogurt
- Nutella or chocolate spread
Savory
- Fried eggs + cheese
- Avocado + herbs
- Smoked salmon + cream cheese
How to Store
Short-Term (Refrigerator)
- Let it cool completely first
- Place in an airtight container or wrap tightly
- Store in the fridge for up to 2–3 days
👉 Tip: Add parchment between pieces to prevent sticking
Long-Term (Freezer)
- Cut into portions
- Wrap each piece in plastic wrap or foil
- Place in a freezer-safe bag/container
- Store for up to 1–2 months
Reheating Sourdough Dutch Baby
Best Method (Oven)
- Preheat to 180°C (350°F)
- Heat for 5–10 minutes until warm and slightly crisp
Quick Method (Microwave)
- Heat for 30–60 seconds
- (Texture will be softer, less crispy)
Skillet (for crisp edges)
- Heat with a little butter for 2–3 minutes
Important Notes
- It will deflate after baking — that’s normal
- Texture is best fresh, but reheating in oven helps restore crispness
- Avoid storing with toppings (they make it soggy)
Pro Tip
The hot pan is the secret—always preheat your skillet in the oven before adding butter and batter. That’s what makes the Dutch baby puff up beautifully.
FAQs
1.Can I use sourdough discard?
Yes! Discard works perfectly and adds great flavor.
2.Why didn’t my Dutch baby puff?
- Oven not hot enough
- Skillet not preheated
- Batter too cold
3.Can I make it dairy-free?
Yes, substitute:
- Milk → plant-based milk
- Butter → vegan butter or oil
4.Do I need a cast iron skillet?
No, but it helps best with puffing. Any oven-safe pan works.
5.Can I make it ahead?
Best eaten fresh, but batter can be mixed and refrigerated for a few hours.
Nutrition (Approx. per serving – serves 2–3)
- alories: 180–220
- Protein: 6–8g
- Carbs: 20–25g
- Fat: 8–10g
- Sugar: 4–8g
(Varies based on toppings and sugar added)
