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Sourdough Dutch Baby Pancake with Strawberries (Cast-Iron Skillet Recipe)

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Looking for a stunning yet simple breakfast or brunch idea? This Sourdough Dutch Baby Pancake with Strawberries is baked in a cast-iron skillet and puffs up beautifully in the oven.

It’s slightly tangy from the sourdough starter, sweetened with fresh strawberries, and finished with a dusting of powdered sugar. Whether you’re using sourdough discard or an active starter, this Sourdough Dutch Baby Pancake is a recipe you’ll want to make again and again.

Looking for easy breakfast recipes? Try my Classic French Toast Recipe or this recipe for Old-Fashioned Homemade Buttermilk Pancakes.

Sourdough Dutch Baby pancake in a skillet topped with fresh strawberries, powdered sugar, and cream. Text below reads, "Sourdough Dutch Baby Pancake with Strawberries."
Table Of Contents
  1. Looking for a stunning yet simple breakfast or brunch idea? This Sourdough Dutch Baby Pancake with Strawberries is baked in a cast-iron skillet and puffs up beautifully in the oven.
  2. What you'll love about this recipe:
  3. Recipe Ingredients
  4. Ingredient Notes
  5. How to Make Sourdough Dutch Baby Pancake Step-by-Step
  6. Recipe Tips & Tricks
  7. Make-Ahead Tip
  8. You can prepare the batter for your Sourdough Dutch Baby Pancake the night before! Simply blend the ingredinets, then cover and refrigerate overnight. In the morning, give it a quick whisk or re-blend to smooth it out, then bake as directed. This saves time and makes brunch prep a breeze.
  9. Storage & Reheating
  10. Variations for Sourdough Dutch Baby Pancake
  11. Frequently Asked Questions (FAQ)
  12. More Recipes You May Fancy
  13. Looking for Delicious breakfast recipes?

What you’ll love about this recipe:

  • Easy & Impressive – It looks fancy, but the blender does most of the work.
  • Perfect use for sourdough starter – No waste! Works with discard or bubbly starter.
  • Customizable – Swap strawberries for blueberries, peaches, or apples.
  • Family favorite – Crispy edges, custardy middle, and a touch of sweetness that everyone will love.

Recipe Ingredients

You’ll need the following ingredients to make this Sourdough Dutch Baby Pancake:

Overhead view of baking ingredients on a wooden table: sourdough starter, whole milk, strawberries, sugar, maple syrup, vanilla extract, eggs, unsalted butter, and salt. The scene conveys a warm, inviting kitchen atmosphere. Labels identify each item.

Ingredient Notes

Don’t have sourdough starter on hand? No worries! You can still enjoy a delicious Dutch Baby Pancake using all-purpose flour instead. While it won’t have the subtle tang of sourdough, it will still be light, puffy, and golden with crisp edges. Simply replace the sourdough starter with 1 cup of all-purpose flour in your batter.

How to Make Sourdough Dutch Baby Pancake Step-by-Step

Here are quick visual instructions for making a Sourdough Dutch Baby Pancake step-by-step. Remember, the full instructions will be in the printable recipe card below.

  1. Preheat the oven at 425°F (220°C) and place a cast-iron skillet in the oven.
  2. Combine ingredients in a blender.
  3. Remove skillet from oven, add butter.
  4. Pour in the batter, sprinkle sliced strawberries on top, and return the skillet to the oven.
  5. Bake for 20–25 minutes, until puffed and golden around the edges.
Cast iron skillet with foamy butter sizzling, set on a wooden board and a white cloth. Warm, rustic kitchen vibe, preparing to cook.
A close-up of creamy sourdough batter being poured from a measuring cup into a clear KitchenAid blender, resulting in a smooth and rich texture. The tone is inviting and homey.
Close-up of a blender filled with frothy, light-colored sourdough Dutch baby pancake batter. The silver base contrasts with the creamy mixture, evoking a sense of kitchen activity.
Creamy sourdough Dutch baby pancake batter is being poured into a black skillet, creating swirls on the surface. The scene conveys a sense of warmth and culinary anticipation.

Recipe Tips & Tricks

Tip 1: Use room temperature eggs and milk for the best puff.

Tip 2: Don’t open the oven while baking—this can cause it to deflate.

Tips 3: Try macerating the strawberries with a little sugar and lemon juice for extra flavor.

Make-Ahead Tip

You can prepare the batter for your Sourdough Dutch Baby Pancake the night before! Simply blend the ingredinets, then cover and refrigerate overnight. In the morning, give it a quick whisk or re-blend to smooth it out, then bake as directed. This saves time and makes brunch prep a breeze.

Storage & Reheating

While Dutch baby pancakes are best served fresh, you can store leftovers:

Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days.

Reheating: Dutch baby pancakes don’t freeze as well as regular pancakes due to their custardy texture. If needed, freeze portions between layers of parchment paper in an airtight container for up to 1 month. Expect a softer texture when reheated.

Freezing: For the best results, reheat in a 350°F (175°C) oven for 5–7 minutes or in the air fryer until warmed through. This helps restore the crisp edges. Avoid the microwave—it makes the pancake soggy.

Variations for Sourdough Dutch Baby Pancake

  • Mixed Berry Dutch Baby – Swap strawberries for a mix of blueberries, raspberries, and blackberries for a colorful summer brunch.
  • Apple Cinnamon Dutch Baby – Slice thin apples, sauté in a little butter, sugar, and cinnamon, then bake on top of the batter for a cozy fall version.
  • Peach & Honey Dutch Baby – Add fresh peach slices before baking and drizzle with honey after. Perfect for summer!
  • Savory Dutch Baby – Skip the sugar and vanilla. Instead, add shredded cheese, herbs, or cooked bacon for a hearty brunch twist.
  • Chocolate Lover’s Dutch Baby – Add 1–2 tablespoons of cocoa powder to the batter and top with chocolate chips and strawberries.

Frequently Asked Questions (FAQ)

Can I make a sourdough Dutch baby without a cast-iron skillet?

Yes! Any oven-safe skillet or baking dish works, but cast iron gives the best rise and golden edges.

Do I have to use sourdough starter discard?

No, both active starter and discard work. Discard will give a mild tang, while an active starter may puff slightly more.

Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid excess liquid making the pancake soggy.

Looking for Delicious breakfast recipes?

Grab your 5 breakfast recipes now!

Cover of a breakfast recipe booklet with syrup-drenched pancakes and the text "5 of the Best Breakfast Recipes." Warm, inviting tone.
A slice of Sourdough Dutch Baby with Strawberries on a white plate with a fork, a bowl of fresh strawberries, a cloth napkin, and syrup on a wooden table. Cozy, homemade vibe.

More Recipes You May Fancy

Sliced banana bread on a wooden board, showing a golden-brown crust and moist interior with chocolate chips. A cozy, homemade feel is conveyed.

Sourdough Discard Banana Bread

A stack of sourdough discard pancakes topped with butter, syrup is being poured. Surrounded by strawberries and blueberries on a white plate; cozy, inviting breakfast scene.

Sourdough Discard & Yogurt Pancakes (with Heavy Cream)

Glass jar filled with bubbly sourdough starter, covered with a lid, on a wooden table. A white cloth is seen beside it. Soft, warm kitchen ambiance.

A Beginner Guide on How to Make a Sourdough Starter

I hope you love the Sourdough Dutch Baby Pancake with Strawberries. If you make it, please be sure to leave a comment and a rating, so I know how you like it. Enjoy, Xo

Golden Dutch baby pancake in a skillet, topped with fresh strawberry slices, powdered sugar, and a dollop of cream, on a wooden table.

Sourdough Dutch Baby Pancake with Strawberries

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

Golden, puffy, and made with sourdough starter! This Sourdough Dutch Baby Pancake with Strawberries is baked in a cast-iron skillet for the ultimate brunch recipe.

Ingredients

  • 3 large eggs (room temperature)
  • ½ cup sourdough starter (discard or active)
  • ½ cup whole milk (room temperature)
  • 2 Tbsp sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 2 Tbsp unsalted butter
  • 1 cup fresh strawberries, sliced (plus more for topping)
  • Powdered sugar, for dusting
  • Maple syrup or whipped cream, for serving

Instructions

  1. Preheat the oven and place a 10–12 inch cast-iron
    skillet in the oven and preheat to 425°F (220°C). A hot skillet is key to
    getting the Dutch baby to puff.
  2. In a blender, combine eggs, sourdough starter,
    milk, sugar, vanilla, and salt. Blend until smooth and frothy. Rest for 10
    minutes.
  3. Remove skillet from oven, add butter, and swirl
    until melted and sizzling.
  4. Pour in the batter, sprinkle sliced strawberries on top, and
    return skillet to oven. Bake for 20–25 minutes, until puffed and golden around
    the edges.
  5. Dust with powdered sugar, top with extra strawberries, and
    serve immediately with maple syrup or whipped cream.

Notes

Don’t have sourdough starter on hand? No worries! You can still enjoy a delicious Dutch Baby Pancake using all-purpose flour instead. While it won’t have the subtle tang of sourdough, it will still be light, puffy, and golden with crisp edges. Simply replace the sourdough starter with ½ cup of all-purpose flour in your batter.

Recipe Tips & Tricks

  • Use room temperature eggs and milk for the best
    puff.
  • Don’t open the oven while baking—this can cause it
    to deflate.
  • Try macerating the strawberries with a little
    sugar and lemon juice for extra flavor.

Storage, Freezing & Reheating Tips

While Dutch baby pancakes are best served fresh, you can store leftovers:

Storage: Wrap leftovers tightly in plastic
wrap or store in an airtight container in the refrigerator for up to 2 days.

Freezing: Dutch baby pancakes don’t freeze as well as regular pancakes due to their custardy texture. If needed, freeze portions between layers of parchment paper in an airtight container for up to 1 month. Expect a softer texture when reheated.

Reheating: For the best results, reheat in a 350°F (175°C) oven for 5–7 minutes or in the air fryer until warmed through. This helps restore the crisp edges. Avoid the microwave—it makes the pancake soggy.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 350Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 159mgSodium 215mgCarbohydrates 56gFiber 2gSugar 43gProtein 8g

Calculated Nutrition is an estimate.

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Cuisine: German / Category: Breakfast

Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator.

This Sourdough Dutch Baby with Strawberries is the perfect weekend brunch recipe. It’s quick, beautiful, and makes the most of your sourdough starter. Serve it straight from the skillet, and watch the smiles at the table.

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