Sourdough German Pancakes (Dutch Baby Pancakes)

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Sourdough German pancakes also known as Dutch baby pancakes was a surprising hit at our house! The kids absolutely loved it, it’s pretty easy to make and it’s high in protein from all the eggs and milk used. This pancake is large and puffs up beautifully, with crispy edges and a softer centre that melts in the mouth. It’s great for breakfast, brunch, a snack or even for lunch!

I love how versatile it these pancakes are as well. You can play around with different topping combinations. If you haven’t tried making these before I highly suggest giving it a go, you’ll be glad you did.

Sourdough German Pancakes are a quick and delicious breakfast, brunch or snack option. They are easy to make and pretty healthy as well!

What Are German Pancakes

What even are German pancakes (Dutch baby pancakes)? I have to say they definitely don’t look like your typical American pancake. The edges puff up, they are pretty large, and a lot thinner than your traditional pancakes. There’s a lot less flour in German pancakes and a lot more egg and milk. The edges are crispier, and you can load it up with fun toppings and roll it up if you choose to. Did I mention German pancakes (Dutch baby pancakes) are a lot easier to make, instead of having to make heaps of little pancakes to feed your family just make 1 to 2 large German pancakes and you are set.

Tips For Success

There are a few key things you can do to ensure your German pancake gets nice and puffy for you!

  1. Make sure to preheat your cast iron pan in the oven. A hot oven and pan will ensure you get a nice puff.
  2. Make sure your batter is well whisked and airy. I generally just blend all the ingredients together and pour into a hot pan. But you can whisk it well by hand as well.
  3. Resist the urge to open your oven to soon. You don’t want to accidentally deflate your German pancake! You want to keep the heat and steam in the oven for best results.

What You Need

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Equipment

  1. Cast Iron Pan Or oven safe skillet: I absolutely love having cast iron pans as they are non toxic, can last a lifetime, non stick (when taken care of) and you can go from stove top to oven! Honestly one of the best items to have in your kitchen and they aren’t even that expensive!
  2. Whisk or Blender: You can whisk the ingredients with your hands or just throw everything in a blender, blend and pour. Super easy!

Ingredients

  1. Sourdough discard or active: It doesn’t matter what you use. You can use sourdough discard or active starter to make these pancakes.
  2. Eggs: This recipe uses a lot of eggs, fresher eggs tend to work better than old eggs.
  3. Milk: You will need to have some sort of milk. I have only ever made this with cow’s milk but you can try with plant-based milk if you like.
  4. Butter: Butter or some sort of fat to heat in the pan. This will give your pancakes a nice taste, slight crispiness and helps it puff up.
  5. Maple syrup or Rapadura sugar: I do add a little bit of sweetener to the mix so the overall pancake has some additional flavour. Any sweetener should work fine.
  6. Sea salt: I always add a little high-quality salt to every recipe. Salt enhances flavour and contains minerals.
  7. Vanilla: optional but a lovely extra touch

How To Make Sourdough German Pancakes

1. The very first thing you will want to do is preheat your cast iron pan to 220c/ 425F in the oven. This can take about 30 minutes.

2. Once the oven is almost at temperature add 1/3 cup of butter into your cast iron pan or oven safe skillet and place back in the oven to melt.

3. Add all the ingredients into a large bowl or blender and mix together well.

4. Carefully take your pan out of the oven and pour your sourdough German pancake mixture straight onto the pan and place back in the oven.

5. Let it bake in the oven for a full 20 minutes before taking it out of the oven.

6. Place whatever toppings you like, serve and enjoy!

Sourdough German Pancakes are a quick and delicious breakfast, brunch or snack option. They are easy to make and pretty healthy as well!

Sourdough German Pancake Recipe

Yield: 1 Pancake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Sourdough German Pancake also known as Dutch baby pancakes are a quick and delicious breakfast, brunch or snack option. They are easy to make and pretty healthy as well! Enjoy!

Ingredients

  • 6 eggs
  • 1/3 cup butter
  • 1 cup sourdough starter
  • 3/4 cup milk
  • 3 tbsp Maple syrup or sweetener of choice
  • 1 tsp vanilla (optional)
  • 1/2 tsp sea salt

Instructions

    1. The very first thing you will want to do is preheat your cast iron pan to 220c/ 425F in the oven. This can take about 30 minutes.

    2. Once the oven is almost at temperature add 1/3 cup of butter into your cast iron pan or oven safe skillet and place back in the oven to melt.

    3. Add all the ingredients into a large bowl or blender and mix together well.

    4. Carefully take your pan out of the oven and pour your sourdough German pancake mixture straight onto the pan and place back in the oven.

    5. Let it bake in the oven for a full 20 minutes before taking it out of the oven.

    6. Place whatever toppings you like, serve and enjoy!

Did you make this recipe?

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How To Store

If you don’t eat it all in one sitting, you can store the rest of it in an airtight container in the fridge. It can last about 3 to 5 days in the fridge. You can reheat in the oven or on the stove top. Or you can enjoy these pancakes cold as well!

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