Sourdough Puff Pancake (Sourdough Dutch Baby)

This Sourdough puff pancake or (sourdough Dutch baby pancake), is buttery delicious, and easy to whip up. It is also made with the goodness of sourdough starter and is perfect for topping.

Lazy weekend breakfasts call for easy recipes that can be made in a pinch and don’t require too much work. Otherwise, it takes away from the lazy aspect of the day. Am I right? This sourdough puff pancake takes nothing more than a quick mix and a hot oven.  It’s the perfect recipe for such an occasion.

However, an easy recipe I usually use for a special brunch. It is buttery, golden, and easy to top with our favorite toppings. The best part is, is that it is easily dressed up or down as it is great with simple maple syrup if you are not in the mood to gather toppings.

This one does not puff up as much as my regular puff pancake but the bonus here is using our sourdough starter. That isn’t to say that this sourdough version isn’t as delicious, it certainly is. It has all the delectable components as the original but with the sourdough twist, we love to incorporate whenever possible. 

After contemplating whether a sourdough version was actually necessary and several attempts at making one, I finally had it right. The correct amount of starter to not weigh down the pancake blended with just the right amount of milk. The added moisture from the starter was a little tricky.

Like I mentioned before, this one might not be as puffy as the original, but the texture remains the same and even more important, the taste is spot on. A major plus is this recipe can be used with active starter, starter taken straight from the fridge, and even sourdough discard! I would say that it was worth the trial and error.

Sourdough Puff Pancake Is…

• Easy to make and a great way to use a sourdough starter
• ​Also a great sourdough discard recipe 
• A great alternative to regular pancakes 
• Also known as Dutch baby pancakes or German pancakes 
• A delicious breakfast made with simple ingredients
• Full of protein and the goodness of sourdough
• The best dish for brunches, a lazy weekend breakfast, or even Christmas morning

Ingredients

Sourdough Starter- For this recipe you can use an active sourdough starter or use starter straight from the fridge. This is also a great recipe to use up sourdough discard.

Flour- I use all-purpose flour, it works great and gives a nice fluffy texture to the pancake. I like to use King Arthur all-purpose.

Eggs- I use large organic fresh eggs from our chickens but any large eggs will do fine.

Milk- Use whole milk if you can so that the pancake batter is nice and creamy. 2% will also work.

Butter- I like to use salted butter for this as it compliments the sweetness of the pancake. If you only have unsalted butter, you can use that but be sure to add a pinch of salt to the batter.

Nutmeg- Use ground nutmeg, it gives a nice warm subtle flavor to the pancake.

Vanilla Extract- I like to use my homemade vanilla extract but of course, any pure vanilla extract works great.

Tools

Cast-Iron Skillet or Baking Pan

Directions

In a medium bowl mix together the eggs, flour, vanilla, honey, milk, and nutmeg. Fold in the sourdough starter.

Place a cast-iron skillet or baking dish into the oven with 5 tbsp of butter to get it melted while the oven preheats.

Remove the skillet or the baking dish and pour the pancake batter into the hot skillet directly over the melted butter.

Bake for approximately 20 minutes until golden brown. Garnish with powdered sugar, sliced bananas, or fresh berries. 

​Notes

• The state of the starter matters. Use starter that has been fed recently, or discard that has been freshly discarded
• You can use a 12-inch cast iron pan or a baking pan to make this pancake. Both work. 
• Use whole milk or 2% at the very least. The fat in the milk creates a nice creamy batter.

Ways to Serve

This sourdough puff pancake is so versatile. Here are a variety of toppings to try:

• Serve with sliced bananas, powdered sugar and a drizzle of maple syrup is my favorite way to serve it
• Mixed berries and whipped cream is always a crowd pleaser!
• Canned or fresh sliced peaches are great.
• We love apple slices cooked with cinnamon and brown sugar in the fall are a nice touch.
• Fresh blueberries and lemon curb is a great unexpected topping
• Peanut butter and honey, is one the littles seem to love best here.

More Sourdough Recipes You May Like…

• Pull-Apart Sourdough Monkey Bread
• Homemade Sourdough Pancakes
• Best Sourdough Cinnamon Swirl Bread

FAQ

Can I use sourdough discard for this recipe?

Sourdough discard will work fine for this recipe. For best results, use fresh discard not old and if using a starter, use only a starter that has been fed recently. Using a starter or discard that has sat a while can result in a sour pancake. Not exactly appetizing. 

Can I use bread flour for this recipe instead of all purpose?

Though these flours differ in protein amount and use, you can use bread flour to make this pancake. There is a subtle difference you likely won’t notice. I have used both several times when developing this recipe. I have found the bread flour creates a somewhat dense puff pancake whereas the all-purpose flour is slightly lighter and has puffs up easier. 

How To Store

Store any leftover sourdough puff pancake in an airtight container, or wrap in aluminum foil. I also like to use a large gallon-sized plastic bag to store as well. 

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Cast-Iron Skillet

Baking Pan

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