How to Make a Deliciously Puffy Sourdough German Pancake
Learn how to make a deliciously puffy sourdough German pancake with this easy recipe. Perfect for using sourdough discard, this golden pancake is simple, flavorful, and a cozy breakfast treat for the whole family!
There’s something magical about a German pancake. Watching it puff up in the oven, golden and light, with crisp edges and a warm, soft center—it’s like breakfast and a show all in one! But a sourdough German pancake? Now that’s next-level cozy and delicious. With just a touch of sourdough discard added to the mix, this pancake takes on a subtle tang that makes it truly unique. So let’s dive in and make this simple, yet impressive, dish together!
What is a German Pancake?
If you’ve never had a German pancake (also known as a Dutch baby), you’re in for a treat! Unlike traditional pancakes that are cooked on the stovetop, a German pancake is baked in the oven, where it puffs up beautifully. This dish has roots in German and Dutch cuisine, and it’s known for its airy, almost soufflé-like texture. The best part? It’s incredibly easy to make with just a few simple ingredients.
Why Add Sourdough to a German Pancake?
Adding sourdough to a German pancake recipe gives it a slight tang and extra depth of flavor that makes each bite so satisfying. If you’re someone who loves using sourdough discard, this recipe is a great way to put it to use. It’s perfect for those cozy mornings when you’re craving something a little special but don’t want to spend hours in the kitchen.
Sourdough German Pancake Recipe
This sourdough German pancake is perfect for sharing with the whole family. In less than 30 minutes, you’ll have a golden, puffy pancake on the table, ready to be devoured.
Ingredients:
• 1/2 cup sourdough starter (discard or active)
• 3 large eggs
• 1/2 cup milk (any kind you prefer)
• 1/2 cup all-purpose flour
• 2 tbsp melted butter (plus extra for the pan)
• 1 tbsp honey or maple syrup (optional for sweetness)
• 1/4 tsp salt
• 1/2 tsp vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). While it’s heating up, place a 10-inch cast iron skillet (or any oven-safe pan) inside. You want the skillet to get hot, so the batter will start cooking as soon as it hits the pan.
Step 2: Whisk the Wet Ingredients
In a medium-sized mixing bowl, whisk together the eggs, milk, sourdough starter, melted butter, honey (if you like a little sweetness), and vanilla extract. Whisk until it’s smooth and well combined.
Step 3: Add the Flour and Salt
Sprinkle the flour and salt into the wet mixture, and whisk until you have a smooth, pourable batter. It should be the consistency of a thin pancake batter.
Step 4: Butter the Hot Pan
Carefully remove the hot skillet from the oven, and add a small pat of butter. Swirl it around to coat the entire bottom and sides of the pan. This step helps prevent the pancake from sticking and adds a delicious buttery flavor to the edges.
Step 5: Pour and Bake
Pour the batter into the hot, buttered skillet, and place it back in the oven. Bake for 15-18 minutes, or until the pancake is puffed and golden brown around the edges. The center will puff up dramatically, and the edges will be crisp and delicious.
Step 6: Serve and Enjoy!
Once your sourdough German pancake is out of the oven, it will start to deflate a bit as it cools—that’s completely normal! Slice and serve immediately with your favorite toppings. Fresh berries, a sprinkle of powdered sugar, a drizzle of honey or maple syrup, or even a squeeze of lemon juice all pair beautifully with this puffy, golden treat.
Tips for Making the Perfect Sourdough German Pancake
• Use Discard or Active Starter: This recipe works well with both discard and active sourdough starter. If you use discard, you’ll get a subtle tang without much rise from the starter itself. Using an active starter might give the pancake just a bit more lift.
• Butter Your Pan Well: A hot, buttered skillet is key to getting that golden crust. Don’t be shy with the butter—it adds flavor and prevents sticking.
• Keep an Eye on It: Every oven bakes a little differently, so check your pancake at the 15-minute mark. It should be golden and puffy with crisp edges when it’s done.
Why You’ll Love This Sourdough German Pancake
This sourdough German pancake is:
• Easy to Make: You just mix the batter, pour it into a hot skillet, and bake!
• Budget-Friendly: Simple pantry staples make this an affordable breakfast.
• Perfect for Using Sourdough Discard: If you’re a sourdough baker, this recipe is an easy way to use up some of that discard.
• Customizable: Add a dash of cinnamon or nutmeg to the batter, or top it with your favorite seasonal fruits.
Frequently Asked Questions
Can I make this recipe without a cast iron skillet?
Absolutely! While a cast iron skillet gives a lovely crisp edge, you can use any oven-safe skillet or even a pie dish.
Can I prepare the batter ahead of time?
For the best puff, it’s best to make this batter fresh. However, you can prep the wet and dry ingredients separately the night before and quickly mix them in the morning.
Does the pancake taste sour?
No, the sourdough adds a slight tang but doesn’t make the pancake taste sour. The flavor is more complex and subtle than a regular German pancake.
The Perfect Breakfast for Any Occasion
There’s something so satisfying about a simple, cozy breakfast, and this sourdough German pancake is just that. Whether you’re feeding a hungry family or just treating yourself, this recipe is sure to bring warmth and comfort to your table. So grab your sourdough starter, heat up that skillet, and enjoy this puffy, golden treat that’s sure to become a breakfast favorite.
I hope this recipe brings some extra coziness to your morning! Enjoy every fluffy bite of your sourdough German pancake.
Sourdough German Pancake
Ingredients
- 1/2 cup sourdough starter discard or active
- 3 large eggs
- 1/2 cup milk any kind you prefer
- 1/2 cup all-purpose flour
- 2 tbsp melted butter plus extra for the pan
- 1 tbsp honey or maple syrup optional for sweetness
- 1/4 tsp salt
- 1/2 tsp vanilla extract optional
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 425°F (220°C). While it’s heating up, place a 10-inch cast iron skillet (or any oven-safe pan) inside. You want the skillet to get hot, so the batter will start cooking as soon as it hits the pan.
Step 2: Whisk the Wet Ingredients
- In a medium-sized mixing bowl, whisk together the eggs, milk, sourdough starter, melted butter, honey (if you like a little sweetness), and vanilla extract. Whisk until it’s smooth and well combined.
Step 3: Add the Flour and Salt
- Sprinkle the flour and salt into the wet mixture, and whisk until you have a smooth, pourable batter. It should be the consistency of a thin pancake batter.
Step 4: Butter the Hot Pan
- Carefully remove the hot skillet from the oven, and add a small pat of butter. Swirl it around to coat the entire bottom and sides of the pan. This step helps prevent the pancake from sticking and adds a delicious buttery flavor to the edges.
Step 5: Pour and Bake
- Pour the batter into the hot, buttered skillet, and place it back in the oven. Bake for 15-18 minutes, or until the pancake is puffed and golden brown around the edges. The center will puff up dramatically, and the edges will be crisp and delicious.
Step 6: Serve and Enjoy!
- Once your sourdough German pancake is out of the oven, it will start to deflate a bit as it cools—that’s completely normal! Slice and serve immediately with your favorite toppings. Fresh berries, a sprinkle of powdered sugar, a drizzle of honey or maple syrup, or even a squeeze of lemon juice all pair beautifully with this puffy, golden treat.
