Quick Dutch Baby Pancakes, With Sourdough Discard
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If you’re looking for an easy breakfast that feels a little extra special without requiring much effort, this sourdough discard Dutch baby pancake is the perfect recipe. Light, puffy, and beautifully golden around the edges, it comes together in just minutes using simple pantry staples and that extra sourdough discard you don’t want to waste.
Whether you’re serving it for a slow weekend breakfast, brunch with family, or even breakfast-for-dinner, this Dutch baby is always a hit. As it bakes, it dramatically puffs up in the oven before settling into a tender, custardy center with crisp, buttery edges.
Why You’ll Love This Recipe
- A delicious way to use up sourdough discard
- Ready in about 30 minutes
- Crispy edges with a soft, custardy center
- Perfect for breakfast, brunch, or dessert
- Easily customized with your favorite toppings
What Is a Dutch Baby?
A Dutch baby is a large oven-baked pancake that bakes in a hot cast iron skillet. Instead of flipping it like a traditional pancake, the batter is poured into a preheated skillet and baked until it rises dramatically. As it cools, it naturally deflates, leaving a crisp edge and soft center that’s perfect for piling high with toppings.
Adding sourdough discard gives it a subtle tang while making good use of leftover starter.
Kitchen Tools For Making a Dutch Baby Pancake
Medium bowl
Whisk
Ingredients
sourdough discard
eggs
milk
all purpose flour
honey
salt
butter
toppings of choice (berries, honey, maple syrup, whip cream)
How to Make a Sourdough Discard Dutch Baby
- Preheat a large (12 inch) cast iron skillet in the oven to 425 F
- Whisk the eggs in a medium bowl and mix in the discard, milk, honey, and salt until well combined
- Add in the flour and mix until combined
- Remove the skillet from the oven and put the butter in
- Put back into the oven until butter is melted and bubbly
- Remove skillet and pour the mixture into it
- Place the skillet back into the oven and bake at 425 for 20-25 minutes until the dutch baby is puffed up and golden brown on the edges
- Remove it from the oven ( it will deflate as it cools)
- Serve immediately with your favorite toppings!
You can also add frozen blueberries in with the butter if you want blueberries cooked into the dutch baby.
You may use a 9×13 baking dish instead of a cast iron skillet, but cast iron gets the best crispy edges
Topping Ideas
One of my favorite things about Dutch babies is how versatile they are. Try serving yours with:
- Fresh berries
- Blueberry Sauce (recipe coming soon)
- Powdered sugar
- Maple syrup
- Homemade whipped cream
- Lemon juice and powdered sugar
- Sautéed apples with cinnamon
- Peaches and vanilla yogurt
- Nutella and sliced bananas
- Peanut butter and honey
Tips for Success
- Make sure your skillet is fully preheated before adding the batter.
- Room-temperature ingredients help the Dutch baby puff up even more.
- Don’t open the oven while it’s baking.
- Serve immediately after baking for the best texture and presentation.
Storage
Dutch babies are best enjoyed fresh from the oven while they’re still puffed and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven or air fryer to help crisp the edges again.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Either active starter or discard works well in this recipe.
Why didn’t my Dutch baby puff up?
A fully preheated skillet, a hot oven, and room-temperature ingredients all help create that dramatic rise.
Can I make this without a cast iron skillet?
Yes. An oven-safe baking dish or skillet will work, although cast iron gives the best browning and crisp edges.
More Sourdough Discard Recipes You’ll Love
If you’re always looking for ways to use up extra sourdough discard, be sure to check out these favorites:
- Sourdough Discard Chocolate Cookies (fresh milled)
- Sourdough Discard Lemon Bars
- Sourdough Discard Pancakes
- Sourdough Sandwich Bread
- Easy Homemade Sourdough Starter
This sourdough discard Dutch baby is one of those simple recipes that feels impressive every single time. With minimal prep and endless topping options, it’s an easy way to make breakfast feel a little more special while putting your sourdough discard to good use.
Sourdough Discard Dutch Baby
Ingredients
Equipment
Method
- Preheat a large (12 inch) cast iron skillet in the oven to 425 F
- Whisk the eggs in a medium bowl and mix in the discard, milk, honey, and salt until well combined
- Add in the flour and mix until combined
- Remove the skillet from the oven and put the butter in
- Put back into the oven until butter is melted and bubbly
- Remove skillet and pour the mixture into it
- Place the skillet back into the oven and bake at 425 for 20-25 minutes until the dutch baby is puffed up and golden brown on the edges
- Remove it from the oven ( it will deflate as it cools)
- Serve immediately with your favorite toppings!
- you can also add frozen blueberries in with the butter if you want blueberries cooked into the dutch baby.
- You may use a 9×13 baking dish instead of a cast iron skillet, but cast iron gets the best crispy edges
