A slice of sourdough Dutch baby pancake topped with whipped cream and drizzled with syrup, served on a plate with the rest of the pancake in a cast iron skillet in the background.

How to Make a Sourdough Dutch Baby Perfect for Breakfast

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There’s something magical about waking up to the aroma of a freshly baked Sourdough Dutch Baby wafting through the kitchen. This delightful breakfast treat is not only a feast for the eyes but also a delicious way to start your day! With just a handful of simple ingredients, you can whip up this fluffy, flavorful pancake that will have your family asking for seconds. And let me tell you, it’s as easy as pie—well, maybe easier! If you’re looking for easy pasta recipes or quick family dinners, this Sourdough Dutch Baby is the perfect addition to your breakfast repertoire.

Why You’ll Love This Recipe

  • Fluffy and light texture that melts in your mouth.
  • Uses your sourdough starter, reducing waste and adding flavor.
  • Quick to prepare and bake—perfect for busy mornings!
  • Versatile: top with fruits, syrups, or even savory ingredients.
  • Great for family gatherings or a cozy brunch with friends.

Ingredients

To make this delightful Sourdough Dutch Baby, you’ll need the following ingredients:

  • 6 eggs
  • 2 cups sourdough starter
  • 2/3 cup milk
  • ¼ cup honey or maple syrup
  • ½ teaspoon sea salt
  • ¼ cup butter

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this scrumptious Sourdough Dutch Baby:

  1. Preheat your oven to 425°F and place a well-seasoned 10″ cast iron skillet inside to heat while you prepare the batter.
  2. In a large bowl, beat the eggs until they are fluffy and well combined.
  3. Add the remaining ingredients—your sourdough starter, milk, honey or maple syrup, and sea salt. Whisk everything together until you have a smooth, thin batter.
  4. Carefully remove the preheated skillet from the oven and add the butter. Return it to the oven for 3-5 minutes until the butter is melted and beautifully browned.
  5. Pour the batter into the brown butter skillet and bake at 425°F for 15 minutes, or until it puffs up and turns golden brown.
  6. Once baked, remove from the oven and let it cool for 5-10 minutes before serving. This allows it to set perfectly!

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Sourdough Dutch Baby turns out perfectly every time:

  • Make sure your sourdough starter is active and bubbly for the best flavor.
  • Don’t skip the brown butter step—it adds a nutty richness that elevates the dish!
  • Feel free to experiment with toppings! Fresh fruits, whipped cream, or even a sprinkle of powdered sugar can take this dish to the next level.
  • If you’re feeling adventurous, try adding spices like cinnamon or nutmeg to the batter for a warm, cozy flavor.

How to Serve

Serving your Sourdough Dutch Baby is where the fun begins! Here are some delightful ideas:

  • Top with fresh berries, sliced bananas, or sautéed apples for a fruity twist.
  • Drizzle with honey or maple syrup for a touch of sweetness.
  • For a savory option, try adding crispy bacon or sautéed vegetables.
  • Pair it with a side of Sourdough French Toast or Sourdough Cinnamon Rolls for a brunch spread that will impress!

Make Ahead and Storage

If you want to prepare ahead, you can mix the batter the night before and store it in the refrigerator. Just remember to let it come to room temperature before pouring it into the hot skillet. As for leftovers, you can store any uneaten Sourdough Dutch Baby in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving again.

So there you have it! A delightful Sourdough Dutch Baby that’s perfect for breakfast or brunch. It’s a wonderful way to use your sourdough starter and create a dish that your family will love. I can’t wait for you to try this recipe and see the smiles on your loved ones’ faces. Happy cooking!

A slice of sourdough Dutch baby pancake topped with whipped cream and drizzled with syrup, served on a plate with the rest of the pancake in a cast iron skillet in the background.

Sourdough Dutch Baby

A fluffy, oven-baked pancake made with sourdough starter, perfect for a hearty breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Dutch
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs
  • 6 pieces eggs
Sourdough Starter
  • 2 cups sourdough starter
Milk
  • 2/3 cup milk
Honey or Maple Syrup
  • ¼ cup honey or maple syrup
Sea Salt
  • ½ teaspoon sea salt
Butter
  • ¼ cup butter

Method
 

  1. Preheat oven to 425°F and heat a cast iron skillet in the oven.
  2. Beat eggs in a large bowl, then add sourdough starter, milk, honey, and salt; whisk until smooth.
  3. Remove skillet, add butter, and return to oven until melted and browned.
  4. Pour batter into skillet and bake at 425°F for 15 minutes.
  5. Let cool for 5-10 minutes before serving.

Notes

Serve with fresh fruit or additional honey for extra flavor.