Sourdough Dutch Baby: The Giant Pancake You Didn’t Know You Needed

There’s something special about pulling a puffy, golden-brown sourdough Dutch Baby straight out of the oven. It’s like magic but in pancake form. If you haven’t heard of this dream breakfast, consider this your official invitation to live your best sourdough life. A sourdough Dutch Baby is as fun to make as it is to eat, and trust me—it’s an absolute brunch showstopper.

This isn’t just your regular pancake. Oh, no. This giant, skillet-sized wonder is part pancake and part popover, with crispy edges that give way to a light, custardy center. And when you add sourdough starter to the mix? You get a subtle tang that makes every bite chef’s kiss perfection.

Ready to dive in? Let’s unpack everything you need to create a sourdough Dutch Baby worthy of all the Instagram likes.

Why Make a Sourdough Dutch Baby?

Honestly, the question is, “Why not?” The sourdough Dutch Baby ticks every breakfast dream box:

• It’s ridiculously easy: The batter is whipped up in one blender. No flipping, no babysitting the skillet!
• Fancy vibes, minimal effort: Served right in the pan, it looks fancy enough to impress a crowd but requires less effort than making scrambled eggs.
• Sourdough starter magic: You get the tangy depth of sourdough without the commitment of proofing dough overnight (thank goodness).
• Versatility: Top it however you want—sweet, savory, or even a mix of both.

If you’re already Team Sourdough Pancakes, then this is your natural next step. And if you’ve got sourdough discard piling up in the fridge, this recipe is going to be your new best friend—kind of like how I became best friends with my sourdough starter in 2020 (admit it, we all went through that phase).

What You’ll Need For Sourdough Dutch Baby

Before you jump in, let’s round up your ingredients and tools. Simple stuff, nothing fancy, unless you count your sourdough starter—which, let’s be honest, we all lovingly treat like a prized pet.

Ingredients

• 1/2 cup sourdough starter (120 g, discard or fed—your choice)
• 3 large eggs (room temperature is ideal for a puffier Dutch Baby!)
• 1/2 cup all-purpose flour (60 g; bread flour works too)
• 1/2 cup milk (120 ml; whole or 2% is best, but plant-based works if needed)
• 2 tablespoons sugar (optional if you want to lean savory)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter (for greasing the pan)

Recommended Tools

• A 10-inch cast iron skillet (or any oven-safe skillet; cast iron gives the best results)
• A blender or large mixing bowl with a whisk
• An oven (obviously)

Making Your Sourdough Dutch Baby

You’re about 30 minutes away from pancake nirvana. Let’s do this!

1. Preheat your oven: Heat that baby to 425°F (220°C). Place your cast iron skillet in the oven as it preheats. This step is crucial—your pan needs to be screaming hot for maximum puffiness.

2. Blend the batter: In a blender (or bowl, if you’re whisking), combine the sourdough starter, eggs, milk, flour, sugar (if using), vanilla, and salt. Blend or whisk until smooth and frothy—this takes about 30 seconds. Let the batter rest while the oven finishes preheating.

3. Butter up the skillet: Once the oven and skillet are hot, carefully remove the skillet (don’t burn yourself!) and add the butter. Let it melt completely and swirl it around to coat the entire pan.

4. Pour and bake: Immediately pour the batter into the hot skillet. Pop it back into the oven and bake for 18-22 minutes. No peeking! It needs all the heat to puff up beautifully.

5. Marvel at the magic: When the timer dings, your sourdough Dutch Baby should be golden brown with dramatic, puffy edges. It’ll deflate slightly as it cools, which is totally normal—don’t panic!

6. Add toppings and serve: Slide it onto a platter (or keep it in the skillet for full rustic vibes), pile on your favorite toppings, and slice it up like a pie.

Toppings: The Fun Part

Here’s where you get to let your creativity shine. A sourdough Dutch Baby is like a blank canvas for all your culinary dreams. Sweet or savory—anything goes!

Sweet Ideas

• Powdered sugar and a squeeze of lemon juice for simple, classic vibes.
• Fresh berries, whipped cream, and a dusting of cinnamon.
• Maple syrup, toasted pecans, and sliced bananas.
• A generous smear of Nutella with strawberries.

Savory Ideas

• A fried egg, crispy bacon, and chopped chives on top.
• Smoked salmon, crème fraîche, and capers.
• Sautéed spinach, mushrooms, and crumbled goat cheese.
• Avocado slices, cherry tomatoes, and a drizzle of olive oil.

Pro Tip: Feeling fancy but lazy? Do a hybrid topping—sweet on one half and savory on the other. Breakfast and brunch in one skillet. Boo-yah.

FAQ: All Your Burning Sourdough Dutch Baby Questions

Do I have to use sourdough starter?

No! If you’re not into sourdough (wait, why are you here?!), you can make a Dutch Baby without it. But the starter adds a depth of flavor that regular batters just can’t match.

Why didn’t my Dutch Baby puff up?

Here’s the deal: Puffiness depends on three things—hot skillet, smooth batter, and don’t open the oven door (seriously!). Keep everything hot and your Dutch Baby will puff like a pro.

Can I make this ahead of time?

Kind of. You can blend the batter an hour ahead and keep it in the fridge, but this is best served fresh for that crispy-edged, custardy goodness.

Connecting the Breakfast Dots

If this sourdough Dutch Baby has you drooling, you’ll definitely want to check out my recipe for Sourdough Pancakes—they’re tangy, fluffy, and just as versatile as their puffier cousin. Plus, if you’re feeling adventurous, why not try making Sourdough Discard Crepes for a thinner, more delicate twist? Both are excellent ways to put your sourdough starter to good use without wasting a single ounce.

Time for Your Sourdough Moment

There’s just something magical about watching a Dutch Baby puff to perfection in the oven. It’s like a mini science experiment you get to eat afterward. So the next time you’re staring at that jar of sourdough starter in your fridge, don’t just think bread. Think skillet, breakfast and Dutch Baby.

I guarantee your brunch guests will be blown away (even if it’s just you, your couch, and your favorite mug). So grab that cast iron, whip up some batter, and make a memory. Don’t forget to snap a pic with all those puffy, golden edges before you dig in. I’ll be over here applauding your pancake genius. 🥞

“May All Your Dutch Babies Be Puffy & Golden!”