Sourdough Savory Dutch Baby

Looking for an easy, elegant, and satisfying brunch idea that’s sure to wow your guests—or just elevate your weekend breakfast? Meet the Baked Sourdough Savory Dutch Baby. This puffed oven pancake is crispy around the edges, custardy in the center, and full of rich, savory flavors that make it perfect for layering with veggies, cheeses, and herbs.

What makes this version stand out? Sourdough starter. It brings an irresistible tang, helps the Dutch baby puff up beautifully in the oven, and adds a depth of flavor that pairs perfectly with savory toppings. Whether you’re trying to use up discard or want a lighter alternative to quiche, this baked sourdough savory Dutch baby is about to become your new go-to recipe.

Ingredients You’ll Need

• 3 large eggs (room temperature)

• 1/2 cup milk (room temperature, whole or 2%)

• 1/2 cup sourdough discard or active starter (100% hydration)

• 1/4 cup King Arthur all-purpose flour

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

• 2 tbsp butter (for the pan)

Optional Toppings:

• 1/2 cup shredded cheese (cheddar, gruyere, goat cheese, etc.)

• Sautéed mushrooms, spinach, or caramelized onions

• Fresh herbs: chives, thyme, basil, or parsley

• Crumbled bacon or prosciutto

• Sliced avocado or cherry tomatoes

• A drizzle of hot honey or pesto

Tools You’ll Need

• Blender or mixing bowl & whisk

• Cast iron skillet (10-inch preferred)

• Oven mitts

• Measuring cups and spoons

• Rubber spatula

Step-by-Step Instructions

Step 1: Preheat the Oven and Skillet

Preheat your oven to 425°F (218°C). Place your cast iron skillet in the oven while it preheats. This helps the Dutch baby rise rapidly and get that signature puffed crust.

Step 2: Make the Batter

In a blender, combine the eggs, milk, sourdough discard, flour, salt, and pepper. Blend until completely smooth, about 30 seconds. If mixing by hand, whisk vigorously until no lumps remain.

Let the batter rest for 10–15 minutes while the oven and skillet continue heating. This step helps relax the gluten and gives a better texture.

Step 3: Melt the Butter

Carefully remove the hot skillet from the oven. Add the butter and swirl to coat the bottom and sides of the pan. Immediately pour in the rested batter.

Step 4: Bake to Golden Perfection

Place the skillet back in the oven and bake for 18–22 minutes, or until the Dutch baby is puffed, golden brown, and crispy on the edges. Avoid opening the oven while baking—this can deflate the puff.

Step 5: Add Toppings & Serve

Once baked, remove from the oven. The Dutch baby will deflate slightly as it cools—totally normal! Sprinkle on your favorite toppings while still warm and serve immediately.

Flavor Combinations to Try

• Mushroom & Gruyere: Sauté mushrooms with garlic and thyme, and add shredded gruyere for a French-inspired twist.

• Mediterranean: Top with crumbled feta, olives, cherry tomatoes, and arugula.

• Southwestern: Add black beans, cheddar, jalapeños, and finish with cilantro and avocado.

• Smoked Salmon: Spread with cream cheese, top with smoked salmon, capers, and red onion.

Tips for Success

• Room temperature ingredients help create a more cohesive batter and better rise.

• Resting the batter is key to a tender yet structured Dutch baby.

• Preheat your pan! This is non-negotiable for that signature puff.

• Don't open the oven while it bakes—you want to trap all the heat inside.

• Serve immediately. Dutch babies are best enjoyed fresh and hot out of the oven.

Make-Ahead and Storage

While best served fresh, you can prep components ahead:

• Batter: Make the batter the night before and store in the fridge. Let it come to room temperature and whisk before using.

• Leftovers: Store in the fridge for up to 2 days. Reheat in the oven or air fryer to re-crisp.

• Freeze: You can freeze slices in a single layer, then reheat in the oven.

Serving Suggestions

• Pair with a simple arugula salad with lemon vinaigrette.

• Add roasted potatoes or breakfast hash on the side.

• Serve alongside fresh fruit for a light, balanced meal.

• Offer a variety of toppings on a brunch board so guests can customize.

FAQs

Can I use whole wheat flour?

Yes! Substitute up to half of the all-purpose flour with whole wheat for a heartier texture.

Can I use almond or oat milk?

Definitely. The result may be slightly less rich, but it will still puff and taste delicious.

What if I don’t have a cast iron skillet?

Use any oven-safe skillet or a baking dish, though cast iron gives the best crisp.

Can I make a sweet version?

Yes! Omit the pepper and salt, add 1–2 tbsp sugar, and top with fresh berries and powdered sugar.

How do I know it’s done?

The edges will be golden brown and crispy, and the center should be puffed and just set.

Final Thoughts

Baked sourdough savory Dutch baby is one of those magical recipes that looks fancy but is secretly simple. The batter takes minutes to whip up, the oven does all the work, and you can customize it endlessly to fit whatever ingredients you have on hand. Whether you're using up sourdough discard or feeding your starter, this recipe delivers big on flavor and presentation.

So next time you need a brunch centerpiece or a unique dinner idea, skip the quiche or frittata and bake this stunning, savory pancake instead. You won’t regret it!