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!
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.