This Sourdough Dutch Baby/German Pancake is yeasty and melt-in-your-mouth delicious!
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.
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.
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.
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…
Slide it into the oven, and bake until deep golden brown and puffed. Sourdough Dutch Baby doesn’t get as light and airy as a regular oven pancake, but the way it melts in your mouth is so pleasant.
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.
Here are some more delicious Dutch Baby/German Pancake Recipes:
Sourdough Dutch Baby/German Pancake
This puff pancake is yeasty and melt-in-your-mouth good!
- 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
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.
Place the remaining ingredients except for the blueberries in a blender. Blend for 1 minute, making sure everything is well combined.
Pour the batter over the melted butter in the baking dish. Sprinkle the blueberries evenly on top if desired.
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.
- 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.