Sourdough German Pancake Recipe

This sourdough German pancake recipe is such a fun twist on the traditional pancake recipe. Featuring crispy, puffed edges and a creamy custard center, this sourdough German pancake (or Dutch baby, whichever name you prefer) is easy to prepare, and can be made with either fresh or discard sourdough starter.

It can be topped with a variety of different treats, sweet and savory (I’ve included a list of ideas below), making it a go-to treat for brunches, special breakfasts (think Christmas morning breakfast), or even for breakfast-for-supper!

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Kitchen Equipment

Ingredient Notes for Sourdough German Pancakes

• Sourdough starter – You can use active or discard starter. Using a well-hydrated starter makes it easier to mix.
• Milk – I’ve only made this recipe with whole milk, and I recommend it! If you experiment with another type of milk, however, leave me a note in the comments and let me know how it turned out!
• Nutmeg – Nutmeg is often used in authentic German pancake recipes, and its rich flavor compliments the egg-y custard flavor nicely (like in eggnog).
• Salt – I use pink Himalayan, but you can use your salt-of-choice.
• Eggs – You want to make sure they are at room temperature. If you are short on time, place them in a bowl of warm water for about five minutes before adding to the recipe.
• Butter – I use salted butter, as using unsalted butter will taste as if you cooked the German pancake/Dutch baby in oil. Plus, I like the slightly salty edges it creates!

Flavor Variations/Topping Ideas

Flavor Variations

• Cinnamon – Substitute cinnamon instead of the nutmeg; this would pair well with an apple or pear topping
• Lemon zest – Lemon zest is often added in addition to nutmeg in some German pancakes/Dutch babies

Sweet Topping Ideas

• Apple pie filling
• Whipped cream
• Powdered sugar
• Maple syrup
• Berries
• Lemon zest
• Chocolate chips/shavings
• Pear slices
• Toasted walnut pieces

Savory Topping Ideas

• Herbal compound butter
• Shredded cheddar cheese, crumbled bacon, and green onions

Tips for Sourdough German Pancakes

• Make sure your skillet is hot – This can affect how well, if at all, your German pancake rises. I like to put my cast iron skillet in the oven while it is preheating.
• Use room temperature ingredients – This allows the batter to combine better, helping the pancake bake through more evenly.
• Allow the batter to rest – Allow the batter to rest for about 10 minutes before pouring into the skillet. This allow gluten to develop in the batter, which helps give the batter structure to puff up!
• Leave the oven door shut – Opening the oven door while the pancake is baking affects the ovens temperature and can cause the pancake to not rise/fall.

Step-by-Step Instructions and Pictures

1. Set out the milk, sourdough starter, and eggs to allow them to come to room temperature. Meanwhile, place the cast iron skillet in the oven and preheat to 425 degrees Fahrenheit.
2. Once at room temperature, whisk the sourdough starter and milk in a medium mixing bowl until combined. Add the eggs, vanilla extract, salt, and nutmeg, and mix well.

3. Add the all-purpose flour and mix with the handheld mixer until batter is smooth. Allow the batter to rest for at least 10 minutes.

4. Once the skillet is hot, remove from the oven and place the butter in the skillet. Swirl it to help it melt quickly (you don’t want the skillet to cool down) and coat the sides of the skillet.

5. Pour the batter into the hot skillet, and bake for 15 – 18 minutes, or until lightly browned.

6. Remove, and allow the German pancake to deflate for about 2 minutes. Slice and serve warm with toppings.

If you need more breakfast ideas, check out my spiced butternut squash muffins or healthy and delicious banana muffins!

Sourdough German Pancakes

Golden, puffy, and with a custardy center, these sourdough German pancakes are simply to prepare and absolutely delicious!! They can be made with active or discard sourdough starter, and can be topped with a variety of different toppings from sweet to savory. Perfect for Christmas breakfast, a special brunch, or just because!

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 48 minutes mins

Course Breakfast, Brunch

Cuisine German

Servings 8

Calories 125 kcal

Ingredients

  

• 3 large Eggs room temperature
• ½ cup Whole milk room temperature
• ½ cup Sourdough starter active or discard
• dash of Salt
• ⅛ tsp Ground nutmeg
• 1 tsp Vanilla
• ½ cup All-purpose flour
• 2 Tbsp Butter salted

Instructions

 

• Set out the milk, sourdough starter, and eggs to allow them to come to room temperature. Meanwhile, place the cast iron skillet in the oven and preheat to 425 degrees Fahrenheit.
• Once at room temperature, whisk the sourdough starter and milk in a medium mixing bowl until combined. Add the eggs, vanilla extract, salt, and nutmeg, and mix well.
• Add the all-purpose flour and mix with the handheld mixer until batter is smooth. Allow the batter to rest for at least 10 minutes.
• Once the skillet is hot, remove from the oven and place the butter in the skillet. Swirl it to help it melt quickly (you don’t want the skillet to cool down) and coat the sides of the skillet.
• Pour the batter into the hot skillet, and bake for 15 – 18 minutes, or until lightly browned.
• Remove, and allow the German pancake to deflate for about 2 minutes. Slice and serve warm with toppings.

Notes

• Make sure your skillet is hot – This can affect how well, if at all, your German pancake rises. I like to put my cast iron skillet in the oven while it is preheating.
• Use room temperature ingredients – This allows the batter to combine better, helping the pancake bake through more evenly.
• Allow the batter to rest – Allow the batter to rest for about 10 minutes before pouring into the skillet. This allow gluten to develop in the batter, which helps give the batter structure to puff up!
• Leave the oven door shut – Opening the oven door while the pancake is baking affects the ovens temperature and can cause the pancake to not rise/fall.

Keyword breakfast, Christmas breakfast, Dutch baby, German pancake, sourdough, sourdough discard, sourdough German pancake