Sourdough Dutch Baby

Breakfast is without a doubt one of my favorite meals of the day, and hardly a weekend goes by without my family enjoying either sourdough waffles or sourdough pancakes. But I don’t often have the time to cook each one individually.

If you have never had a dutch baby before, its like a cross between a pancake, a soufflé and a crepe – its soft and fluffy but you bake it in the oven instead of the skillet! It gets nice and puffy while it bakes, but will deflate a bit as it sits.

Why you’ll love this recipe

• Beginner-friendly but impressive: Simple blending and baking with a big payoff.
• Waste-conscious: Uses sourdough starter (active or discard) and minimal ingredients.
• Quick & flexible: From start to table in about 30 minutes.

Love breakfast and your sourdough starter together? Me, too! Make sure you also try some of my other favorite breakfast recipes. Sourdough french toast is a great way to use leftover bread. Old Fashioned sourdough donuts are a super fun and delicious, too! And sourdough coffee cake is always a hit any time of day you serve it!

How to make a dutch baby with sourdough discard

This dutch baby is a simple and quick breakfast recipe you can make anytime! Below is a brief overview, but for the full set of directions and ingredient amounts, please scroll down to the recipe card below.

Step One: Preheat the oven

Preheat your oven and place the butter in a 10-inch cast-iron skillet and put it in the oven. Keep an eye on it so it doesn’t burn.

Step Two: Make the batter

While the butter melts, add the eggs, sugar, salt, vanilla, sourdough starter, milk, and cinnamon to a blender or mixing bowl. Blend or whisk until the mixture becomes smooth.

Step Three: Add the batter

When the butter is melted, remove the skillet from the oven. Swirl the butter to coat the bottom and sides, then immediately pour in the batter.

Step Four : Bake

Place the skillet back in the oven and bake for 15–20 minutes, or until the Dutch baby has puffed, is golden brown, and is set in the center. If it’s browning too quickly, loosely tent it with foil and continue baking.

Step Five: Serve

Remove the Dutch baby from the oven and serve it right away. The Dutch baby will start to deflate as it cools. You can slice it into wedges and enjoy it plain or with your favorite toppings.

Recipe Tips

• Bring the ingredients to room temperature for a better lift.
• Preheat the skillet fully. A hot pan and hot butter will give you the best puff.
• Swirl the butter up the sides so nothing sticks to it.
• Pour the batter in immediately after removing the skillet from the oven.
• Don’t open the oven door early during the bake because the Dutch baby will collapse.

Storage information

Cool it completely, place it in a container, cover, and refrigerate it for up to 3 days.

Reheat:

Oven: Place it in the oven at 350°F for about 10 minutes.
Skillet: Place it in a skillet on medium-low heat with butter and reheat it for 3 minutes.
Microwave: Microwave it for 30 seconds (the edges will become soft, but it will still be tasty).