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This sourdough skillet is a one-pan dinner made with simple ingredients and any protein and veggies you have on hand. It’s an easy base recipe you can make your own and rely on any night of the week.
Table of Contents
On busy weeknights, the last thing I want to do is dirty a bunch of dishes and make a long, complicated dinner.
That’s where one-pot meals come in to save the day!
One-pot meals like Japanese curry, fire-roasted tomato soup, and even Instant Pot spaghetti and Hawaiian pork tenderloin are often on repeat in our home.
But it probably comes as no surprise that I’ll take any opportunity to squeeze in something with sourdough because, well, I love everything sourdough.
This sourdough skillet meal is the perfect way to keep dinner simple and delicious—all while enjoying sourdough.
The best part is that you don’t need to worry about making dough, kneading, or fermenting.
Like my sourdough discard pancakes recipe, this sourdough skillet doesn’t use any extra flour. You just need a sourdough starter and a few pantry staples to make a super quick batter.
You can also use any protein and veggies you have on hand. The filling ingredients in the printable recipe card below are just a starting point. Really, you can’t go wrong with this versatile recipe.
This is an updated version of the sourdough skillet meal in my sourdough starter eBook. Since publishing the eBook, I’ve tried different variations of the topper, and this is, by far, the winner.
Why You’ll Love This Recipe
Quick Cleanup: When you are done cooking, you only have one bowl and a skillet to wash. Fewer dishes are always a win in my book!
Sourdough: Not only does this recipe use extra discard from your regular feedings, but since it uses only metabolized starter, you get the benefits of fermented grains.
Fridge Cleanout: This recipe is perfect for tossing in those odds and ends, like wilting greens, leftover chicken, or half a bell pepper.
Versatile: You can start with this base recipe and change it up with seasonal produce, different proteins, or your favorite flavors.
Ingredients
Protein: I used ground beef, but you can use any protein you prefer. Chicken, ground turkey, and sausage are great options.
Veggies: I always use half of an onion. Then, I chop up anything I have in the fridge. My favorites are bell peppers, carrots, celery, zucchini, and broccoli. I also like to use fermented peppers and onions when I have them.
Sourdough Starter: Use active or inactive starter. If you don’t have a starter yet, download my free sourdough starter eBook.
Herbs: Fresh herbs elevate this easy dinner. I usually use a combination of basil, parsley, and cilantro. Freeze-dried herbs work well in this recipe, too.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Skillet: To make a sourdough skillet meal, you will need a large skillet. I use a 13.25″ Lodge cast iron skillet. If you aren’t sure what size is right for you, check out my cast iron skillet size guide.
Mixing Bowl: Grab a large mixing bowl to make the sourdough skillet topping.
Whisk: I use a Danish dough whisk to combine the topping ingredients. It more efficiently combines the eggs and starter than a traditional whisk.
Step-by-Step Instructions
Step 1: Gather the ingredients and preheat the oven to 350° F.
Step 2: In a large cast iron skillet (I use a 13.25″), brown the ground beef over medium-high heat.
If necessary, drain the excess fat and return the beef to the skillet.
Step 3: Add the chopped veggies to the skillet and cook on medium heat until tender-crisp.
Step 4: While the veggies are cooking, in a medium bowl, add the sourdough starter, eggs, baking powder, and chopped herbs.
Mix until thoroughly combined. I like to use a Danish dough whisk for this.
Step 5: Once the veggies are tender-crisp, turn off the burner. Pour the sourdough mixture over the meat and veggies.
Use a silicone spatula or the back of a spoon to evenly spread it.
Step 6: Sprinkle the top with parmesan cheese.
Step 7: Bake for 30-35 minutes or until the top is thoroughly cooked.
Tips for Success
- Depending on your protein and veggies, this dinner can be on the table in 35 minutes or so, especially if you use leftover ingredients.
- This recipe is extremely forgiving. Use what you have on hand, and don’t get too hung up on precise measurements.
- If you’re using hard and soft vegetables, cook the hard ones first. Add the softer veggies once the others are just shy of done to ensure everything cooks evenly.
- The longer starter goes unfed, the more sour it will taste. So, for a milder flavor, use discard that’s been fed within the last few days.
- If you don’t have an oven-safe skillet, transfer the filling to a baking dish, spread the sourdough topping over it, and bake as usual.
Variations
Chicken Pot Pie: Toss shredded chicken and mixed veggies in béchamel and top with the sourdough discard batter.
Cheesy Broccoli and Ham: Combine chopped ham, steamed broccoli, and shredded cheese for the filling.
Taco Sourdough Skillet: Layer seasoned ground beef, black beans, corn, and cheddar. Serve with candied jalapeños, sour cream, and salsa.
Sourdough Breakfast Skillet: Combine scrambled eggs, homemade bacon, and diced potatoes for the filling.
Storing and Reheating
- Let the skillet meal cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 5 days.
- I usually pop my leftovers in the microwave for a minute or two. But you can also warm it in the oven at 350° F for 15-20 minutes.
FAQs
Definitely, I do this all of the time. Cold starter is a little harder to mix into the batter, so thoroughly stir to ensure everything is well combined.
Yes, sourdough skillet meals typically freeze well as long as you use freezer-friendly ingredients. Let the skillet meal cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months.
This sourdough skillet meal doesn’t use any added flour, but it works great with a starter fed with whole wheat or fresh-milled flour.
Let’s Connect!
If you tried this recipe and loved it, leave a comment or review below.
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Sourdough Skillet
Equipment
Ingredients
- 2 lbs ground beef
- 3-4 cups chopped veggies, (onion, carrots, zucchini, tomatoes, peppers, etc.)
- 2 cups sourdough starter, active or inactive
- 3 eggs
- 3 teaspoons baking powder
- 1/4 cup fresh herbs, chopped (basil, parsley, and cilantro are good choices)
- 1/4 cup parmesan cheese, shredded
Instructions
- Preheat the oven to 350° F.
- In a large cast iron skillet (I use a 13.25"), brown the ground beef over medium-high heat. If necessary, drain the excess fat and return the beef to the skillet.2 lbs (907.18 g) ground beef
- Add the chopped veggies to the skillet and cook on medium heat until tender crisp.3-4 cups (546 g) chopped veggies
- While the veggies are cooking, in a medium bowl, add the sourdough starter, eggs, baking powder, and chopped herbs. Mix until thoroughly combined. I like to use a Danish dough whisk for this.2 cups (500 g) sourdough starter, 3 eggs, 3 teaspoons baking powder, 1/4 cup (15 g) fresh herbs
- Once the veggies are tender-crisp, turn off the burner. Pour the sourdough mixture over the meat and veggies. Use a silicone spatula or the back of a spoon to evenly spread it.
- Sprinkle the top with parmesan cheese.1/4 cup (25 g) parmesan cheese
- Bake for 30-35 minutes or until the top is thoroughly cooked.
Notes
- Depending on your protein and veggies, this dinner can be on the table in 35 minutes or so, especially if you use leftover ingredients.
- This recipe is extremely forgiving. Use what you have on hand, and don’t get too hung up on precise measurements.
- If you’re using hard and soft vegetables, cook the hard ones first. Add the softer veggies once the others are just shy of done to ensure everything cooks evenly.
- The longer starter goes unfed, the more sour it will taste. So, for a milder flavor, use discard that’s been fed within the last few days.
- If you don’t have an oven-safe skillet, transfer the filling to a baking dish, spread the sourdough topping over it, and bake as usual.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
This is one of the easiest weeknight meals. And I love that I can use whatever we have on hand. It takes the thinking out of mealtime.