A Sourdough Dutch Baby also known as a Puff Pancake, is a skillet-sized pancake that we make multiple times a week in our farmhouse kitchen for a sourdough breakfast option, as it’s packed full of protein to start the day on the right foot. Preparing the Dutch baby takes just a few minutes, and we can get the morning chores done while it bakes. It’s also a wonderful sourdough discard recipe. Enjoy this sweet, yet protein-filled breakfast that leaves you feeling satiated but not weighed down.

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Below is the printable version of this delightful recipe. Although, you will have it memorized in no time. If you’re interested in the more detailed description of this recipe, including in-process photography, scroll down! I also finish every post with an FAQ section and more recipe recommendations. Enjoy!

Sourdough Dutch Baby [Puff Pancake]
Ingredients
- 2 Cups Sourdough Starter Active or discarded
- 7 Eggs pastured
- 1/4 cup Maple Syrup + more for drizzling on top
- 1/3 Cup Milk
- 4 tbsp. Butter raw or cultured
- 1 tsp. Salt Himalayan or Sea Salt
Instructions
- Place a 9" cast iron skillet in the oven and preheat the oven to 475 degrees℉ for 15-30 minutes.
- While the oven is preheating, measure out and mix up the sourdough starter, milk, eggs, maple syrup, and salt in a large mixing bowl. Make sure the eggs are completely incorporated into the mixture. Let the mixture rest while the pan is heating up.
- When thoroughly heated, carefully remove the hot cast iron and add 1/2 stick of butter, swirling it around the pan as it melts.
- When fully melted, add the Dutch baby batter into the pan and quickly put the cast iron back into the oven to bake for 20-30 minutes or until it’s golden brown on top and the sides of the pancake have pulled away from the cast iron skillet.
- Remove from oven and let it cool slightly before cutting and serving with a drizzle of maple syrup and a hot cup of joe!
- Bon Appétite!
Notes
- There are endless variations to this Dutch baby recipe. For this recipe, I made it in it’s simplest form which is delicious. Other delicious ways to enjoy this recipe are:
- A Savory Dutch Baby– Adding herbs, spices, and meats to the pan before adding the batter creates a one-pan, extra-protein, and savory breakfast option.
- Seasonal Fruits- Topping the Dutch baby with seasonal fresh fruits and fresh whipped cream makes for a delightful twist on this recipe.
- Papa’s Famous Dutch Baby- has sliced banana added to the batter, and the baked Dutch baby is drizzled with peanut butter and Nutella.
- It’s fun to have a Dutch baby puff up, but it doesn’t make a difference as far as taste and texture goes so I don’t worry about it.
Equipment you may need:
- 9-inch round cast iron pan
- Large Mixing Bowl
- Whisk
- Rubber Spatula

Ingredients you will need to make a sourdough dutch baby or puff pancake:
- 2 Cups Sourdough Starter
- 7 Eggs- Farm fresh from happy chickens
- 1/4 cup Maple Syrup + More for drizzling on top
- 1/3 Cup Milk- Preferably raw milk
- 4 tbsp. Butter- raw or cultured
- 1 tsp. Salt- Himalayan or Sea Salt
Step One: Preheat Cast Iron Skillet
Place a 9″ cast iron skillet in the oven and preheat the oven to 475 degrees Fahrenheit.

Step Two: Mix Ingredients
While the oven is preheating, measure out and mix up the sourdough starter, milk, eggs, maple syrup, and salt in a large mixing bowl. Make sure the eggs are completely incorporated into the mixture.
Step Three: Butter up the cast iron
When the oven has come to temperature, carefully remove the hot cast iron and add 1/2 stick of butter, swirling it around the pan as it melts.
Step Four: Bake
When fully melted, add the Dutch baby batter into the pan and quickly put the cast iron back into the oven to bake for 20-30 minutes or until it’s golden brown on top and the sides of the pancake have pulled away from the cast iron skillet.

Remove from oven and let it cool slightly,

before cutting and serving with a drizzle of maple syrup and a hot cup of joe!

Bon Appétite!
Frequently Asked Questions:
Why is my Dutch baby not puffing up?
A Dutch baby gets its rise and puff from steam! You should know, that the taste and texture are never lost even if you don’t get the rise you expected, or if your Dutch baby deflates. But here are a few tips for those who want to go for the puff!
- Hot Pan & Hot Oven– Preheating and getting your oven and the pan hot helps to get a quick rise!
- Use Cast Iron– Cast Iron holds its heat better than other pans.
- Rest The Batter– Let your mixed batter rest for 10 minutes before pouring it into the hot pan, this way the gluten has time to activate.
- Vigorous Mixing- To create air bubbles in your batter use an electric mixer or food processor.
What is the benefit of sourdough discard?
Sourdough discard like active sourdough starter is a type of fermentation that has vast nutritional benefits including:
- Fermentation breaks down the antinutrients found in the grains of flour. There is a thick shell-like coating on the outside of the grains of flour, this shell (antinutrient) is difficult for our systems to digest. It’s like an assault on the digestive system to try and process unfermented grains—sourdough works to eat away at these antinutrients making it easier to digest.
- When that shell-like coating is no longer present, the nutrients found in the grain, are now readily available for your body to absorb and use to feed every cell.
- The dough develops a unique sour character and a thicker more artisanal-like flavor profile.
Other Sourdough Recipes to try:
I’d love to hear your feedback on this sourdough Dutch baby recipe, does your family love it as much as mine? Let me know in the comments below! Please subscribe to our weekly newsletter so you never miss a recipe!
♥ ALL THE LOVE ♥
I just tried this the other weekend and it was SUCH a hit with my littles!! Definitely going to be making again 🙂