Name: Sourdough Apple Dutch Baby
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: 3 eggs; 3 TBS unsalted butter melted (salted or unsalted ); 2 TBS milk ( can substitute water or dairy free milk); 2 TBS brown sugar (honey or sugar); 1 cup sourdough discard ((active starter or sourdough discard work well!)); 1 tsp vanilla extract; 1 tsp cinnamon; 1/4 tsp salt (if salted butter used, leave out); 1 apple (Peeled and sliced paper thin (About 1 cup worth)); 1 tsp cinnamon; 2 tsp brown sugar

This sourdough apple dutch baby tastes like a custard apple pie. With sweet, tender cinnamon sugar apples and tart sourdough discard, this elevated sourdough Dutch baby recipe is one you will be enjoying all fall season long.

We went to the apple orchard this past weekend and man, did we luck out! The weather was beautiful- not a cloud was in the sky. Each row of trees was filled with apples waiting to be picked.

From honey crisp, Johnny, Macintosh, golden crisp and everything in between, we walked out of the orchard with bags of apples and full bellies. These apples were just waiting to be cooked into a dessert the moment we walked in the door.

All night long I dreamt of sourdough apple pie and sourdough apple crisp. I could not wait until dessert- I wanted something for breakfast.

I dreamt of something custard like and filling, packed with protein and of course- something to use up all the sourdough discard I had waiting in my fridge. When I opened the fridge to see a carton of eggs next to the apples, I knew exactly what I had to make.

sourdough apple dutch baby in cast iron skillet

A sourdough apple Dutch baby. This fall sourdough recipe stews apples in butter, brown sugar and cinnamon in a cast iron pan before topping it with dutch baby batter. Throw it into the oven and 15 minutes later- you have the perfect, sweet and tangy breakfast for the whole family to enjoy.

We sliced our apples slightly bigger than paper thin to allow them to stay in the dessert but also magically cook into the batter. They are sweet and soft- while still holding their texture.

This is one of our favorite “lazy girl” sourdough breakfasts (it even competes with the speed of our sourdough french toast casserole). Simply combine all the ingredients, place into the pan and allow the oven to do the rest of the cooking.

I think this recipe speaks for itself. It is one we will be fitting into our regular breakfast routine, with not a crumb left.

Ingredients for Sourdough Dutch Baby Pancake

Sourdough discard
- Sourdough discard can be active or inactive. This is one of those great sourdough discard recipes using a lot of starter (and no extra all purpose flour)!
Eggs
- See frequently asked questions about adjusting the amount of eggs within this recipe.
Butter
- Salted or unsalted butter work within this recipe.
Milk (or water)
- Dairy free milk (like almond milk, oat milk, etc.) are good options. We have also used heavy cream and whole milk.
Brown Sugar
- Brown sugar is in the dutch baby pancake batter, to flavor the apples and to a crisp on the top – should you prefer.
Vanilla Extract
Salt
Cinnamon
Apple
- All flavors of apples work within this recipe. I like those which hold their structure a bit more. Because of this crisp apples like Honeycrisp, Johnny, Cosmic Crisp, Golden Crisp, Granny Smith and Macintosh work well.

Kitchen Equipment

One of our favorite parts of this recipe is the minimal equipment.

You need a bowl or blender to mix the ingredients together. And a pan to cook the sourdough dutch baby in. Whether you have a cast iron skillet or a cake pan, this recipe does great.

For the ultimate easy breakfast, blend everything but the butter and cinnamon apple mixture together in a blender or with an immersion blender before baking.

How to Make a Sourdough Dutch Baby Pancake

This recipe could not be simpler. If you are looking for a leftover sourdough discard breakfast recipe, use this one.

It can use sourdough discard or active discard– whatever you have on hand. This recipe becomes our favorite when we feed our sourdough starter at night with the intention of using it for something the next day but time gets the best of us and we need to pivot.

As an added bonus, this sourdough recipe requires no additional flour. This means, if you have “old” sourdough discard, it will be low in gluten thanks to the power of fermentation!

This is a winner for people who are sensitive to gluten but can eat sourdough recipes. The power of fermentation is amazing!

To make sourdough Dutch baby recipe, start by heating butter in a cast iron skillet. We like to heat ours on the stovetop while the oven is preheating to 425 degrees Fahrenheit.

Similar to our lemon blueberry dutch baby recipe, the fruit is added to the hot pan with a few tablespoons of butter prior to adding the reminder of the batter.

Thinly slice your apples. To the hot skillet with melted butter, add the sliced apples, cinnamon and brown sugar. Allow the apples to cook down until the oven is preheated (about 5-10 minutes). The apples will still hold their shape, though they will become translucent in color.

In a large bowl, combine the sourdough Dutch baby ingredients together sourdough discard, eggs, butter, milk, brown sugar, salt, vanilla extract, and cinnamon. Stir until combined.

Pour the sourdough Dutch baby ingredients into the cast iron skillet with the seasoned apple slices. If you are putting a crisp topping, add it now. Place the hot cast iron skillet into the hot oven.

pouring dutch baby batter into a cast iron skillet over apples

Allow the sourdough apple Dutch baby to cook until the center of the Dutch baby is cooked and it is very lightly golden brown in color.

There will be crispy edges as the outside will cook before the center. The butter will bubble around the perimeter.

Do not open the oven door until the completely cooked as the Dutch baby can fall when exposed to cool air.

Frequently Asked Questions

What toppings are good on a sourdough dutch baby?

There are so many ways to enjoy this sourdough apple Dutch baby. Some of our favorite toppings for dutch baby pancakes include: cinnamon sugar, powdered sugar or maple syrup.

You could also top with fresh fruit, sliced apple or fresh berries. Though if we are being honest, this recipe shines on its own and does not really need any toppings for sweetness.

While this is a great breakfast treat, it can also be served as dessert. If you like apple pie, consider what you would put on this for toppings.

Caramel sauce, caramelized apples, fresh sliced apples, whip cream, toasted pecans and a scoop of ice cream are all great toppings. Dutch babies are best served warm, though it becomes even more custard like in texture as it cools.

Adding a crisp topping is also a delicious way to enjoy this recipe.

Can you add a crisp onto the top of this sourdough apple dutch baby pancake?

Yes. We have recipe tested this recipe with a crisp topping and man, it is delicious!

To make a crisp, combine flour, cinnamon, butter, brown sugar and oats together. When combined, the topping should be crumbly. Sprinkle on top of the dutch baby pancake before it goes in the oven. The cook time may extend to 15-20 minutes as the crisp adds another layer to the dutch baby.

What is the difference between a dutch baby, popover, a german pancake and a pancake?

A popover shares the same ingredients as a Dutch baby but is baked in a single pan instead of in individual tins or containers. The result is a rapid rising dough which collapses to less heat when removed from the oven.

A Dutch baby relies heavily on eggs and butter, resulting in a custard-like texture. It rises rapidly because of the egg content and collapses in size once it’s removed from the oven. Another name for a Dutch baby is a dutch puff and German skillet pancake.

A pancake uses similar ingredients as a Dutch baby but has utilizes eggs and butter. The results are less custard like and often fluffier / cake like due to a leavening agent like baking soda. Traditional pancakes are prepared as individual rounds and are often served in stacks.

Can this recipe use less or more eggs?

Yes. I have reduced the amount of eggs down to two and have increased up to eight depending on what I have on hand. The more eggs you use, the higher the dutch baby will rise and the ‘eggier’ the texture will be. Both options create a delicious recipe!