Name: Sourdough Apple Dutch Baby
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 5 Large Eggs; 1/2 Cup Whole Milk; 1/4 Cup All-Purpose Flour; 1/4 Cup Sourdough Starter - Active or Discard; 2 tsp Vanilla; 1/2 tsp Salt; 2 Large Apples, Peeled, Cored, and Thinly Sliced; 3 Tbsp Butter; 1 1/2 Tbsp Brown Sugar; 1 1/2 Tbsp Coconut Sugar; 1/2 Tbsp Cinnamon

Jump to Recipe

This Sourdough Apple Dutch Baby is a cozy, cast iron skillet breakfast made with fresh apples, eggs, and sourdough starter (active or discard). An easy, quick and wholesome recipe perfect for weekday mornings or weekend brunch!

Sourdough Apple Dutch Baby in a skillet and on a plate with some sliced apples and a bowl of powdered sugar

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New to Sourdough? START HERE!

While this breakfast may look indulgent, it’s actually a nourishing way to start the day—packed with fresh fruit, protein, and the added benefits of sourdough starter. This Sourdough Apple Dutch Baby is a win for the whole family: light yet satisfying, impressive yet incredibly easy to make. We love whipping it up most Sunday mornings before heading to church. Made with wholesome, real ingredients, it’s a beautiful way to begin your day with something that feels special but comes together with ease.

What you’ll love about this Sourdough Apple Dutch Baby:

NO-FUSS SOURDOUGH – Simple recipe that uses sourdough discard or active starter, whatever you have
HEALTHY – Naturally sweetened with apples and coconut sugar
QUICK & EASY – Made in one pan. Great for breakfast, brunch, or even dessert

Ingredients Overview

🥚 Large eggs – Provide structure, lift, and richness to the Dutch baby. Eggs help it puff up beautifully in the oven. My favorite eggs are organic pasture raised eggs as they have such great nutrients.

🥛 Whole milk – Adds moisture and creaminess. Whole milk gives the best flavor and texture thanks to its fat content.

🌾 All-purpose flour – Gives the batter body and helps it set into a light, pancake-like texture when baked. Organic un-bleached all-purpose flour is my go-to as it isn’t sprayed with pesticides and then bleached.

🍞 Sourdough starter (active or discard) – Adds a subtle rise. Great way to use up discard and sneak in gut-friendly fermentation benefits. New to sourdough? – START HERE!

🍦 Vanilla extract – Enhances the overall flavor and adds warmth and sweetness.

🧂 Salt – Balances the sweetness and brings out the flavors of the other ingredients.

🍏 Large apples, peeled, cored & thinly sliced – The star fruit! Brings natural sweetness, texture, and seasonal flavor. Do yourself a favor and get this apple corer and peeler. Worth the $20!

🧈 Butter – Used to sauté the apples and prevent sticking. Adds richness and depth.

🍯 Brown sugar – Brings a caramelized sweetness and pairs beautifully with apples and cinnamon.

🥥 Coconut sugar – A less refined sweetener that adds a hint of molasses flavor and balances the brown sugar.

🌰 Cinnamon – Adds cozy, warm spice that enhances the apple flavor and makes this Dutch baby so good!

How to Make a Sourdough Apple Dutch Baby

Preheat the oven to 400°F (200°C).
Make the batter:
- In a medium mixing bowl, whisk together the eggs, whole milk, sourdough starter (active or discard), flour, vanilla extract, and salt until smooth and well combined. Set aside while you prepare the apples. This allows the flour to hydrate slightly and the batter to rest.
Prepare the apple filling:
- In a 10-inch cast iron skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, coconut sugar, and cinnamon. Cook, stirring occasionally, for about 5–7 minutes, or until the apples are soft and caramelized.
Add the batter:
- Once the apples are tender and the sugars have melted into a syrupy glaze, gently pour the prepared batter over the apples in the skillet. Do not stir.
Bake:
- Carefully transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the Dutch baby is puffed and golden around the edges. The center should be just set.
Serve:
- Remove from the oven and let it cool slightly. Serve warm, topped with powdered sugar, or a drizzle of maple syrup.

Frequently Asked Questions

Use your favorite. I like Hunnyz, Honeycrisp or Pink Lady Apples, but any variety will work.

You can, but I would double the recipe. Then you would have more – that’s a win!

Of course! That is typically where I keep my discard.

I wouldn’t. It will change the texture of the Dutch Baby.

No – I don’t think you have to. Another oven safe pan (like this one) or a 9×13 pan should work just great.

Serving Suggestions

Top it with powdered sugar, maple syrup, yogurt, or nuts. Our favorite is Powdered Sugar!
Serve it with your favorite breakfast meat – Bacon, Sausage, Canadian Bacon, Ham etc.
Don’t forget the Coffee!

Storage & Reheating

Storage: Let the Dutch baby cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days. For best texture, store slices in a single layer or with parchment between layers to prevent sticking.

Reheating: To reheat, place individual slices in a 300°F (150°C) oven for about 8–10 minutes or until warmed through. You can also reheat in a skillet over medium-low heat for a few minutes per side.

Avoid the microwave if possible—it can make the texture rubbery.

Tip: While best enjoyed fresh from the oven, leftovers still taste delicious and make a quick, satisfying breakfast the next day!

More Sourdough Breakfast Recipes

Check out the full list HERE!

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen

Sourdough Apple Dutch Baby

Yield: 8 Slices

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This Sourdough Apple Dutch Baby is a cozy, cast iron skillet breakfast made with fresh apples, eggs, and sourdough starter (active or discard). An easy, quick and wholesome recipe perfect for weekday mornings or weekend brunch!

Ingredients

5 Large Eggs
1/2 Cup Whole Milk
1/4 Cup All-Purpose Flour
1/4 Cup Sourdough Starter - Active or Discard
2 tsp Vanilla
1/2 tsp Salt
2 Large Apples, Peeled, Cored, and Thinly Sliced
3 Tbsp Butter
1 1/2 Tbsp Brown Sugar
1 1/2 Tbsp Coconut Sugar
1/2 Tbsp Cinnamon

Instructions

Preheat the oven to 400°F (200°C).

Make the batter:

In a medium mixing bowl, whisk together the eggs, whole milk, sourdough starter (active or discard), flour, vanilla extract, and salt until smooth and well combined. Set aside while you prepare the apples. This allows the flour to hydrate slightly and the batter to rest.

Prepare the apple filling:

In a 10-inch cast iron skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, coconut sugar, and cinnamon. Cook, stirring occasionally, for about 5–7 minutes, or until the apples are soft and caramelized.

Add the batter:

Once the apples are tender and the sugars have melted into a syrupy glaze, gently pour the prepared batter over the apples in the skillet. Do not stir.

Bake:

Carefully transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the Dutch baby is puffed and golden around the edges. The center should be just set.

Serve:

Remove from the oven and let it cool slightly. Serve warm, topped with powdered sugar, or a drizzle of maple syrup.

Notes

Storage: Let the Dutch baby cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days. For best texture, store slices in a single layer or with parchment between layers to prevent sticking.

Reheating: To reheat, place individual slices in a 300°F (150°C) oven for about 8–10 minutes or until warmed through. You can also reheat in a skillet over medium-low heat for a few minutes per side.