This Sourdough German Pancake, also known as a Dutch Baby, is a simple yet impressive way to put your sourdough discard to good use. Baked in a hot, buttered skillet, it puffs dramatically in the oven with crisp, golden edges and a soft, custardy center. A hint of cinnamon adds gentle warmth, while bursts of juicy blueberries (if you choose to add them) bring a touch of natural sweetness to every bite. Perfect for a cozy weekend breakfast or a rushed weekday treat.
Why I Love This
- 100% Sourdough: These Sourdough German Pancakes are fully fermented using 100% starter which can be active or discard.
- Incredibly Quick: This is one of those breakfasts that is SO quick to make but looks so impressive and special. It's sure to please and make a statement.
- Protein Filled: As a bonus the use of a high number of eggs adds a little extra protein, making this breakfast satisfy even longer.
- Holiday Perfection: Due to it's zero prep, zero fuss, 100% impressive nature, this Sourdough German Pancake is the perfect way to make holiday mornings special without extra effort or early wakings.
Try my Cranberry Walnut French Toast for another holiday brunch or my Sourdough Banana Pancakes for another starter idea.
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Ingredients
- Sourdough Starter - active starter or discard works well for this recipe.
- Milk - you can use any milk, cream or milk alternative you desire.
- Butter - this is melted in the skillet while it heats in the oven. You can use a little more if you wish which may help give more "hills" to your pancake when it comes out of the oven.
- Cinnamon - this is optional but I love the warmth and contrast it brings to the blueberries.
- Eggs - I have chosen to only use 3 in my recipe because I like my pancake a little more crisp. You can use up to 5 if you prefer more protein. This will result in a more custard-like center.
- Blueberries - this is optional and can be omitted or other berries can be used as well.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 425°F. Place a 10" skillet in the oven with 2 tablespoons of butter and let it heat as the oven preheats.
Step 2: Add all the remaining ingredients to a blender and blend until smooth and well combined.
Step 3: Carefully remove the hot skillet from the oven. Gently pour the batter into the skillet (be careful - it may splatter). Sprinkle blueberries over the batter if desired.
Step 4: Bake for 18-20 minutes, or until puffed and golden brown.
Step 5: Dust with powdered sugar, slice and serve hot. Top with fresh fruit and drizzle with maple syrup if desired.
Hint: Be sure to let your skillet fully warm in the oven (and the butter). A hot skillet is key to getting a well puffed and properly baked Sourdough German Pancake.
Substitutions
- Dairy-Free - use a dairy-free butter and milk alternative with virtually no change in taste or texture!
- Spices - you can omit the cinnamon if needed or try adding more! Try a pinch of nutmeg, cloves or all spice.
Variations
- Protein Loaded - add up to 5 eggs and substitute the milk for Greek yogurt or Cottage cheese. You may need a little milk or water for thinning.
- Deluxe - top with various fruits, syrups, whipped cream or keep it simple and just sprinkle powdered sugar.
- Crispy - bake for an additional 2 minutes for a crispier pancake.
Try my Cottage Cheese Pancakes for another hearty breakfast option!
Equipment
A cast iron skillet (or pie plate or dutch oven) is best for this Sourdough German Pancakes recipe. I have used a 10-inch skillet for my recipe. A larger skillet will result in a thinner pancake and shorter baking time and vise versa for a smaller one.
Storage
The first few days: Store the Sourdough German Pancakes fully cooled in an airtight container or zip top bag in the refrigerator for up to 3 days.
Freezing: This is not recommended as the texture will become rubbery and dense and the crisp edges become soggy.
Reheating: There is no real way to totally bring this back to life but here are a few options:
- Oven: 350°F for about 8-10 minutes (cover in foil to avoid it drying out)
- Toaster oven: this works well for individual pieces.
- Skillet on the stove top: lightly buttered it warms and crisps it up the edges a bit.
- Microwave: this can make it a little soggy but is the quickest way (on a microwave safe plate).
Top Tip
Make individual pancakes by using muffin tins! You can use standard muffin tins or cast iron ones. Be sure to preheat them in the oven with butter, the same as the skillet, pour the batter into the hot tins (about ½ full) and allow to bake at the same temperature as the recipe calls for. Baking times may vary.
FAQ
A German Pancake is a large, oven-baked pancake that puffs up dramatically as it bakes. It has crisp, golden edges and a soft, custardy center.
This usually happens if the pan wasn't hot enough, the oven temperature was too low, or the batter wasn't well mixed. A hot, preheated pan is key to getting that signature rise.
No. Cast iron give the best crisp edges but any oven-safe skillet or even a muffin tin works as long as it's properly preheated.
This is totally normal! German Pancakes (Dutch Babies) puff up in the oven and then deflate slightly as they cool.
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Sourdough German Pancakes - Dutch Baby
- Total Time: 22-25 minutes
- Yield: 6-8 servings 1x
Description
This Sourdough German Pancake, also known as a Dutch Baby, is a simple yet impressive way to put your sourdough discard to good use. Baked in a hot, buttered skillet, it puffs dramatically in the oven with crisp, golden edges and a soft, custardy center. A hint of cinnamon adds gentle warmth, while bursts of juicy blueberries (if you choose to add them) bring a touch of natural sweetness to every bite.
Ingredients
1 ¼ cup (220 grams) sourdough starer active or discard
3 eggs
¼ cup (60 grams) milk
1 teaspoon (7 grams) vanilla
½ teaspoon (3 grams) salt
½ teaspoon (1 gram) cinnamon
2 tablespoons (1 ounce) butter for in the skillet
½ cup (65 grams) blueberries fresh or frozen - optional
Instructions
- Preheat the oven to 425°F. Place a 10" skillet in the oven with 2 tablespoons of butter and let it heat as the oven preheats.
- Add all the remaining ingredients to a blender and blend until smooth and well combined.
- Carefully remove the hot skillet from the oven. Gently pour the batter into the skillet (be careful - it may splatter). Sprinkle blueberries over the batter if desired.
- Bake for 18-20 minutes, or until puffed and golden brown.
- Dust with powdered sugar, slice and serve hot. Top with fresh fruit and drizzle with maple syrup if desired.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
Active starter or discard work the same in this recipe. You can use either.
You can use up to 5 eggs for more protein and a more custard-like center.
Feel free to use any milk alternative you prefer.
Ensure you preheat your skillet to get the classic puff in your pancake.
- Prep Time: 5 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Jenice Wallace says
This is such a great breakfast option for busy weekdays or a fun brunch treat on lazy weekends. It's quick to make but feels elevated and special.