Cinnamon Spiced Sourdough Dutch Baby German Pancake Recipe

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This cinnamon-spiced sourdough Dutch baby is light, puffy, and baked in the oven for an easy, from-scratch breakfast. A simple German pancake recipe using sourdough for added flavor.

Some mornings just call for something warm and comforting, but still simple enough to get on the table without a lot of effort. This cinnamon-spiced sourdough Dutch baby bakes up light and puffy right in the oven, with cozy flavors that make your kitchen feel extra inviting. It’s an easy way to turn sourdough into a beautiful breakfast that feels special, even on a busy morning.

As a homeschool mom, I’m always looking for that balance—something nourishing made from real, simple ingredients, but without a complicated cooking method or a sink full of dishes. This sourdough dutch baby pancake has quickly become one of my favorite sourdough breakfast recipes because it checks all those boxes. It feels like a weekend brunch treat, but it’s easy enough for a regular weekday when you have a lot of sourdough discard sitting on your counter.

What is a Dutch Baby?

If you’ve never made a german pancake before, you’re in for a treat. A Dutch baby—sometimes called a german pancake—is essentially a puffy oven pancake that bakes in a hot oven instead of being flipped on a stovetop like traditional pancakes.

It reminds me a little of yorkshire pudding in the way it rises dramatically around the edges, creating those signature crispy edges and a soft, custardy center. The best part is how hands-off it is. Once your pancake batter is ready, you simply pour it into a hot cast iron skillet and let the oven do the work.

Unlike traditional pancakes, there’s no standing at the stove flipping batch after batch. It’s one pan, one bake, and you end up with these beautiful, big dutch babies that feel a little bit fancy without any extra effort—-my kind of recipe on any kind of morning!

What You’ll Love About This Recipe

There are so many reasons this sourdough discard dutch baby has become a staple in our home.

First, it’s a great way to use up excess sourdough starter. If you keep an active sourdough starter or even just maintain your own sourdough starter for occasional baking, you know how quickly sourdough starter discard can pile up. This is one of those sourdough discard recipes that doesn’t feel like an afterthought—it truly is the perfect recipe.
Second, the flavor is incredible. The combination of cinnamon, nutmeg, and pure vanilla extract gives it that cozy, comforting feel, while the sourdough adds depth you just don’t get from unfermented flour alone.
And third, it’s just an easy recipe. Everything comes together quickly in a blender or large mixing bowl, and it bakes up beautifully every single time when you follow a few simple tips.

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Key Ingredients

Let’s talk through a few of the ingredients and why they matter.

You’ll need sourdough discard (or even active sourdough starter if that’s what you have on hand), fresh eggs, whole milk (or raw milk if that’s what your family uses), and a few pantry staples like white sugar, kosher salt, and warm spices.
The eggs are especially important here. Using fresh eggs at room temperature helps create those beautiful, airy egg whites that give the sourdough puff pancake its lift.
And don’t skip the melted butter. Those tablespoons of butter in a hot skillet are what create that golden brown finish and those irresistible crispy edges around the top of the dutch baby, the best part in my opinion.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make A Sourdough Dutch Baby Pancake

This sourdough dutch baby recipe truly comes together so simply, and once you’ve made it once, you’ll have the process memorized.

Start by preheating your oven to a high temperature—this is key. A properly preheated oven and a hot cast iron skillet are what give you the best results. I like to place my cast-iron skillet in the oven with the butter and let it melt as everything heats up.

While that’s happening, you’ll prepare your pancake batter. You can use a blender, food processor, or even mix everything in a large bowl or large mixing bowl if that’s what you prefer. Add your sourdough starter discard, whole milk, fresh eggs, and the rest of your simple ingredients, including cinnamon, nutmeg, and vanilla.

Mix until smooth. You’re looking for a pourable batter that’s well combined.

Once your butter is melted and your hot skillet is ready, carefully remove it from the oven. This part matters—pouring your batter into a hot skillet helps create that instant rise.

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Then, straight into the hot oven it goes. And here’s my biggest tip—do not open the oven door while it bakes. I know it’s tempting (especially if you have little ones asking when breakfast is ready), but opening the oven door can cause your sourdough dutch babies to deflate before they’ve had a chance to fully rise.

Bake for about 15-20 minutes, until the edges are tall and golden brown and the center is set.

Dutch Baby Topping Ideas

The beauty of this oven-baked pancake is how versatile it is. You can keep it simple or dress it up depending on the morning.

For a sweet version, we love a drizzle of maple syrup, fresh berries, or fresh fruit. Sometimes I’ll add a spoonful of lemon curd or a squeeze of fresh lemon juice over the top of the dutch baby for a bright contrast to the warm spices.
Chocolate chips are always a hit with my boys, and occasionally we’ll sprinkle a little extra white sugar on top right when it comes out of the oven.
If you’re in the mood for something different, you can even turn this into a savory dutch baby. Skip the sugar and spices, and instead add fresh herbs, black pepper, and maybe a little cheese. A savory version with eggs and herbs on top makes such a delicious breakfast or even a simple dinner.

What Pan Do I Use for Sourdough Dutch Baby Pancakes?

A trusty cast iron skillet is truly the best way I have found to make a perfect dutch baby. It holds heat beautifully and gives you that classic rise and texture.

If you don’t have one, you could use a casserole dish, but I will say—you’ll get the best flavor and texture from a hot cast iron skillet. It’s totally doable though and will still get that rise and yummy flavor.

That initial sizzle when the batter hits the pan is exactly what you’re looking for.

Tips for Making Sourdough Dutch Baby Pancakes

There are just a few small things that make a big difference in this sourdough puff pancake.

Make sure all your ingredients are at room temperature. This helps everything blend smoothly and creates a better rise.
Use a hot skillet and a hot oven. Don’t rush this step—preheating properly is the best way to ensure success.
Resist opening the oven door while baking. This is probably the most important tip of all.
And finally, serve it immediately. A sourdough dutch baby pancake is at its peak right out of the oven, when the edges are crisp and the center is soft.

Recipe FAQs

Can I use active starter instead of discard?

Yes! Active sourdough starter works just fine in this recipe.

Can I make this dairy-free?

You can substitute non-dairy milk and even use coconut oil or vegan butter, though it may slightly change the flavor and texture.

Can I save leftovers?

You can, but just know that leftover sourdough dutch baby won’t be as puffy the next day. It still tastes good, though!

More Sourdough Breakfast Recipes

If you love this sourdough dutch baby recipe, there are so many other sourdough pancakes and breakfast recipes to try. It’s such a fun and easy way to use what you already have in your kitchen, especially if you find yourself with a lot of sourdough discard after a feeding.

Final Thoughts

This sourdough discard dutch baby has become one of those recipes I come back to again and again. It’s simple, reliable, and feels just a little bit special without requiring much effort.

In a season of life where mornings can feel full and sometimes rushed, having an easy way to put a nourishing, delicious breakfast on the table means so much. And truly, that’s what this recipe is all about—simple ingredients, a thoughtful process, and creating something your family will gather around and enjoy together. I hope your family enjoys this recipe as much as mine does!

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!