Savoury Sourdough Dutch Baby Pancakes
Puffed and golden with a tender, eggy center — this savoury sourdough Dutch baby is perfect straight from the skillet, topped with herbs, eggs, or a swirl of crème fraîche.
At a Glance
Loaf Style: Batter-based oven pancake
Skill Level: Intermediate
Total Time: ~30 minutes
Prep Time: ~10 minutes
Yield: Serves 2–3
Hydration: High
Bake Temp: 425°F / 220°C
Baking Vessel: 10-inch cast iron skillet or ovenproof frying pan
Ingredients
100g sourdough discard (unfed starter)
3 large eggs
120g whole milk
70g all-purpose flour
30g melted butter (plus more for pan)
½ tsp salt
¼ tsp black pepper
Optional: ¼ tsp garlic powder, pinch of nutmeg
Suggested Toppings
Crumbled feta or goat cheese
Fresh herbs (chives, thyme, dill)
Soft scrambled or poached egg
Sautéed mushrooms or spinach
Crème fraîche or Greek yogurt
Instructions
Make the Batter
1. In a blender or large mixing bowl, combine sourdough discard, eggs, milk, flour, melted butter, salt, pepper, and any optional seasonings.
2. Blend or whisk until completely smooth. Let the batter rest for 5–10 minutes while you preheat the oven and skillet.
Preheat the Pan
3. Place a 10-inch cast iron skillet in the oven and preheat to 425°F / 220°C. Let the skillet get hot for at least 10 minutes.
4. Carefully remove the skillet and add a knob of butter, swirling to coat the base and sides.
Bake the Dutch Baby
5. Immediately pour the batter into the hot skillet and return it to the oven.
6. Bake for 18–22 minutes, until puffed and golden brown at the edges. The center may remain slightly custardy — that’s perfect.
Serve
7. Serve hot, topped with your choice of savory ingredients. Slice into wedges and enjoy immediately.
Visual Cues
The Dutch baby should be dramatically puffed around the edges, with a golden-brown top and a soft-set center.
Surface may settle slightly as it cools — this is normal and perfect for holding toppings.
Why This Works
The high egg-to-flour ratio and hot skillet ensure a lofty rise and crisp exterior. Sourdough discard adds depth and subtle tang, cutting through rich toppings and giving the dish a sophisticated edge — all with minimal effort.
