There are a few meals on our homestead that bring everyone running to the kitchen—and this sourdough Dutch baby pancake is at the very top of that list. It’s simple, cozy, a little bit magical, and best of all… it only uses one pan (because who has time for a sink full of dishes before 9am?).

This recipe has become our go-to breakfast when we want something special without a lot of fuss. It puffs up beautifully in the oven, fills the house with that warm, buttery smell, and disappears just as quickly as it comes out.

And when you top it with powdered sugar and fresh fruit? Game over.

Why We Love This Recipe

Uses sourdough discard (no waste here!)
Comes together in minutes
Bakes in one cast iron skillet
Feels fancy, but couldn’t be easier
Feeds the whole family at once

It’s the kind of breakfast that makes an ordinary morning feel like a slow, sweet memory in the making.

Sourdough Dutch Baby Pancake

5 from 2 votes

A simple breakfast that the whole family will love!

Print Recipe Pin Recipe

Servings: 5

Course: Breakfast

Ingredients Method Notes

Ingredients

6 large eggs
2 cups sourdough discard
1/3 cup milk
6 Tbsp butter
2 Tbsp sugar, maple syrup, or honey we prefer maple syrup
1 tsp vanilla
1/2 tsp salt

For The Topping

powdered sugar
fresh fruit (berries, sliced apples, peaches) whatever you have on hand!

Method

Preheat your oven to 425°F and place your cast iron skillet inside while it heats up. This step is key for that beautiful puff!
In a mixing bowl, whisk together the eggs, sourdough discard, milk, melted butter, sugar, vanilla, and salt until smooth.
Carefully remove the hot skillet from the oven and add butter. Place back in the oven until melted.
Once the butter is melted, take the pan out and swirl the butter to coat the bottom. Pour the batter into the hot skillet and immediately return it to the oven.
Bake for 18–22 minutes, or until the edges are puffed and golden brown.
Remove from the oven (watch it deflate just a little—it’s part of the charm!) and dust generously with powdered sugar.
Top with fresh fruit and serve right away.

Notes

Don’t open the oven while it’s baking – you’ll lose that gorgeous rise
This is the perfect way to use up extra sourdough discard from your weekly baking
In the summer, we love topping ours with fresh-picked berries. In the fall, sauteed apples with a sprinkle of cinnamon are hard to beat.
Tip text

The Best Part

This isn’t just breakfast—it’s a moment. Everyone gathered around the table, still in pajamas, reaching for slices straight from the pan. It’s simple, it’s warm, and it’s one of those recipes that just becomes part of your family rhythm.

And honestly, anything that feeds everyone with one pan and minimal effort? That’s a homestead win in our book.

From our kitchen to yours,

Eliza