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Sourdough Dutch Baby/German Pancake

 

This Sourdough Dutch Baby or German Pancake is yeasty and melt-in-your-mouth delicious!

Sourdough Dutch Baby AKA German Pancake

If you’ve been a reader of Buttered Side Up for a while, you know that I have a thing for Dutch Babies/German pancakes. The flavors and textures are sublime and satisfying. There’s just enough egginess, and just enough pancake-like texture.

Lately I’ve been into transforming as many recipes as possible to make them sourdough-friendly. This isn’t just because sourdough has some pretty amazing benefits: the taste is also fantastic! You may have a preconceived notion that sourdough is almost unbearably tart. But if you treat it correctly, it’s pleasantly yeasty without that overwhelming tang.

 

A fed and active sourdough starter.

Feeding the Sourdough Starter

It starts the evening before: feed your starter and let it do its thing overnight. In the morning, it should be bubbly and light. You’re looking for about 12 hours of fermentation.

 

Pouring the batter into the hot, buttered pan.

Mixing the Batter

The thing I love about this sourdough Dutch baby recipe is that is uses the starter exclusively. That means you don’t use any unfermented flour in the batter!

And it’s almost effortless to mix up the batter: simply toss all ingredients in the blender, and give it a whirl.

 

Adding the blueberries.

You can add a wide variety of toppings. Go the sweet route with vanilla extract and fruit. Or go the savory route with meat, cheese, vegetables, and herbs. I’ll have to do a post sometime about the most amazing savory German pancake that I made…

 

Sourdough Dutch Baby AKA German Pancake

Baking Time

Slide it into the oven, and bake for 15-20 minutes, or until deep golden brown and puffed. Sourdough Dutch Baby (AKA German Pancake) doesn’t get as light and airy as a regular oven pancake, but the way it melts in your mouth is so pleasant.

 

Sourdough Dutch Baby AKA German Pancake

I hate to say this, but you *almost* don’t need extra butter since it bubbles up and tops the pancake. But I usually add a slice or two anyway. What can I say? I’m addicted.

More Dutch Baby/German Pancake Recipes:

 

Sourdough Dutch Baby-German Pancake
5 from 6 votes
Print

Sourdough Dutch Baby/German Pancake

This puff pancake is yeasty and melt-in-your-mouth good!

Course Breakfast
Cuisine American
Keyword Baking, Pancakes, Sourdough
Prep Time 10 minutes
Cook Time 20 minutes
Fermenting time 12 hours
Total Time 30 minutes
Servings 4
Author Erica Kastner

Ingredients

  • 6 tbsp butter grass-fed
  • 6 large eggs (see note)
  • 320 grams sourdough starter (see note)
  • 1/3 cup whole milk
  • 1/2 tsp unrefined salt
  • 1 tbsp pure maple syrup optional
  • 1 tsp pure vanilla extract optional
  • 2/3 cup wild blueberries or other berries optional

Instructions

  1. Preheat oven to 425 degrees F (218 C). Place the butter in a glass 13x9-inch baking dish and put in the oven to melt. Keep an eye on it so it doesn't burn! Remove from oven once melted.

  2. Place the remaining ingredients except for the blueberries in a blender. Blend for 1 minute, making sure everything is well combined.

  3. Pour the batter over the melted butter in the baking dish. Sprinkle the blueberries evenly on top if desired.

  4. Bake in preheated oven for 15-20, or until the edges are deep golden brown and the pancake has puffed up. Serve with extra butter and a drizzle of maple syrup if desired. 

Recipe Notes

  • You can use 5 duck eggs in place of the chicken eggs if you like. It's amazing!
  • For the starter, feed it the evening before with 160 grams flour and 160 grams water. Let ferment overnight. It should sit for about 12 hours after being fed, and be bubbly and light.
  • For the photos in this post, I halved the recipe and baked it in a 9-inch Le Creuset skillet.
  • Recipe adapted from Cultures for Health.


Recipe Rating




Brooke

Friday 20th of May 2022

The blending is an important step! Tried it this morning mixing by hand and my sourdough starter separated so there was this eggy layer and sourdough crust-ish layer on top. Not great. Going to try again and actually blend it! Just wanted to comment in case anyone else wondered about that.

Holly Hoffman

Thursday 31st of March 2022

Hi! Just want to add for anyone else who is gluten-free that I made this using my GF sourdough starter (buckwheat + rice flour), and it came out great! My whole family loved it.

Erica Kastner

Friday 1st of April 2022

Thank you for sharing that it works for GF sourdough as well!

Amy Moore

Saturday 19th of March 2022

For those with out a food scale roughly how many cups of starter does this use?

Judith

Thursday 16th of December 2021

Hi I would love to tr this out..can you aso offer a sour dough starter recipe that exactly fills the bill for this recipe -ie 320grams starter ? thanks ! Judith

Erica Kastner

Tuesday 21st of December 2021

To get 320 grams of sourdough starter, mix together 110 grams of starter, 110 grams of flour, and 110 grams of water. Let sit for 4-12 hours, or until it has doubled, and is active and bubbly. This will make a little extra starter to give you some wiggle room.

Tari A

Thursday 4th of November 2021

I just made this for the second time, with frozen blueberries, thawed, and some chopped fresh peaches. I have a 10” cast iron skillet, so make 2/3 of the recipe in it, baked for about 18 minutes. I love the crispy edges too. My hubby wants me to try a savory one next time. I’ll probably try cooked breakfast sausage, sautéed onions and peppers and some herbs.

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