In Breakfast, Evergreen, Food, Instagram, Recipes, Sourdough
Sourdough Dutch Baby Pancake with a slice cut out, drizzled with marionberry syrup and dusted with powdered sugar.

Sourdough Dutch Baby Pancakes

Sourdough Dutch Baby Pancakes are great for a “quick-and-easy” weekday meal and the perfect way to use up excess sourdough starter so it doesn’t go to waste.

Sourdough Dutch Baby Pancake Recipe Pinterest Pin with pancake in a cast iron skillet above and pancake drizzled with marionberry syrup and dusted with powdered sugar below.

Because I’m determined to find ALL THE YUMMY WAYS to use up excess sourdough starter…here’s one more to add to the list: A Sourdough Dutch Pancake (or a puff pancake, as we like to call it).

A snap to whip up and only takes 15-25 minutes to bake. This is a super fun recipe to get the kids involved as the pancake puffs up really big in the oven. Our kids always request the oven light be turned on, and they pop a squat, right in front of the oven to watch.

As an extra bonus, these pancakes are full of protein, can be completely sugar-free, and will surely hold over your appetite well into lunchtime.

Even better, because they only use sourdough starter, with no additional flour, there’s no waiting around for a “soak time” to make them gut-friendly. They’re so easy, we even whip them up on weekday mornings!

Recipe for Excess Sourdough Starter

This sourdough Dutch Baby pancake is just one of the many ways we like to use up our excess sourdough starter. We do a LOT of baking with sourdough in our home. As a family of 6 (with four growing kiddos), we go through our fair share of food. And one way we like to save money is by baking at home with Sourdough.

Read how our family saved enough money with sourdough to buy a new car here!

Other ways we like to use up our starter are with No-Wait Sourdough Muffins. Because we’re constantly making up sourdough goodies like bagels, flat bread, tortillas and cakes, we tend to need quick-and-easy recipes to utilize all the unused starter (because I HATE tossing it in the trash!). 

If you’re new to sourdough, or simply looking for more incredible, tried and true recipes, be sure to check out our eBook, Everyday Sourdough: Easy Sourdough Recipes for the Everyday Baker. 

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This recipe is featured in our Sourdough eBook! If you love easy and delicious sourdough recipes (including gluten-free options!)click here!

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Sourdough Dutch Baby Pancake sliced topped with marionberry syrup and powdered sugar.

Sourdough Dutch Baby Pancake


  • Author: Full of Days
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast, Sourdough
  • Method: Baking

Description

Sourdough Dutch Baby Pancakes are great for a “quick-and-easy” weekday meal and the perfect way to use up excess sourdough starter so it doesn’t go to waste. This recipe is adapted from Martha Stewarts Dutch Baby Pancake recipe.


Ingredients

  • 6 Tbs. butter
  • 6 farm fresh eggs
  • 2 cups sourdough starter*
  • 1/3 cup milk (raw is best)
  • 1/2 tsp. salt
  • 4 Tbs. organic sugar or honey (optional)

Instructions

  1. Preheat your oven to 425°F.
  2. In your stand mixer using the whisk attachment add eggs to bowl and beat well.
  3. Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
  4. Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
  5. Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
  6. Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
  7. Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
  8. Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour creamFancy it up however you like best!

Notes

  • You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl in there! That’s my favorite “time saving method”.
  • This pancake would pair perfectly with these homemade Maple Turkey Sausages!Slice it up like a pizza and serve immediately.* If you prefer a thinner pancake, use a larger pan, for the pancake in the photo above, we used a 9 inch cast iron skillet. It was thick and fluffy, and oh so delicious!

Nutrition

  • Serving Size: 1/8th recipe
  • Calories: 246
  • Sugar: 9.4g
  • Sodium: 261mg
  • Fat: 12.4g
  • Saturated Fat: 6.7g
  • Carbohydrates: 27.3g
  • Fiber: 0.7g
  • Protein: 7g
  • Cholesterol: 146mg

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Showing 6 comments
  • Avatar
    Barb
    Reply

    Should I use active starter or discarded starter?

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Hi Barb! Everyone’s definition of “active” and “discarded” is different. I’m usually using my starter that’s on “maintenance feedings” (being fed once every 24 hours) that I feed in the evening. It’s not always at the peak of activity, but it also hasn’t been more than 12 hours. Hope this helps! Enjoy!

  • Avatar
    Margaret
    Reply

    Hi there. This looks great! Can you add fruit before baking?

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Hi Margaret! I’ve never tried adding fruit before baking so I’m not sure if it would affect the cook time or rise. I imagine it would work great with a little experimentation! Let us know if it works out and post a picture of the recipe on our Facebook page!

  • Avatar
    Naomi
    Reply

    Hi, what’s the consistency of your sourdough starter? Mine’s a nearly doughy, thick rye sour. To use in most American recipes, I tend to mix it with an equal weight white flour and double the weight water and let it fermente several hours. Then it’s the “pancake batter” consistency I’ve heard mentioned elsewhere.

    • Kelsey Steffen
      Kelsey Steffen
      Reply

      Hi Naomi! Our starter is at 100% hydration. The reason we love this pancake recipe is there’s no added flour, so there’s no need for the long fermentation time. But if you wanted a thinner starter, perhaps the night before you could take some of your rye starter, feed it with a combination of white/rye flours and a little extra water, then by morning you’d have an active thinner starter to use for this recipe! I’d give it a try no matter what, this pancake isn’t SUPER picky when it comes to the thickness of the batter, you just may not get quite the “puff” in your pancake if your batter is on the thicker side. If you give it a try, let us know how it worked out! We also love seeing photos of people trying our recipes on our facebook page!

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