Recipes
Sourdough Dutch Baby: A Puffy, Dramatic Discard Pancake
Pour discard batter into a screaming-hot skillet and watch it puff into a golden, custardy cloud. A 25-minute showstopper.
A sourdough Dutch baby is a large, oven-puffed pancake made by pouring discard batter into a preheated, buttery skillet — it dramatically rises and crisps at the edges with a custardy center. It's a 25-minute brunch showstopper that turns discard into something impressive.
Recipe (10-inch skillet, serves 2–3)
- 3 eggs
- 120g milk
- 100g sourdough discard
- 60g all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 30g butter (for the skillet)
Method
- Put a cast-iron skillet in the oven and heat to 425°F.
- Blend eggs, milk, discard, flour, sugar, salt, and vanilla until smooth.
- Carefully add butter to the hot skillet; swirl to coat.
- Pour in the batter and immediately return to the oven.
- Bake 18–22 minutes — don't open the oven while it puffs.
- It will rise dramatically up the sides, then deflate slightly when out. Serve right away.
Toppings
| Sweet | Savory |
|---|---|
| Lemon + powdered sugar | Cheese + herbs |
| Berries + maple | Sautéed mushrooms |
| Apples + cinnamon | Smoked salmon + dill |
The puff secret
| Factor | Why |
|---|---|
| Hot skillet | Instant rise |
| Smooth, thin batter | Even puff |
| Don't open oven | Keeps the rise |
| Room-temp eggs | More volume |
Frequently asked questions
Why didn't mine puff?
Skillet wasn't hot enough, batter too thick, or you opened the oven. Preheat fully and leave it closed.
Can I use active starter?
Yes — discard or active both work since eggs do the lifting.
Why does it deflate?
That's normal — all Dutch babies deflate as they cool. Serve immediately for the most drama.
A Dutch baby is the fastest "wow" you can make from discard. SourdoughAI tracks your discard so you always have a use for it.