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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 4 votes

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


  • 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


  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


Monday 2nd of August 2021

When I saw your comment about making a half recipe for the photos, I looked at the recipe and was trying to figure out how much milk would be half of a 1/3 cup? Would love to make this for breakfast, but it is just my husband and myself, so the half recipe sounds like the perfect amount.

Erica Kastner

Monday 2nd of August 2021

1/3 cup is 5 1/3 tablespoons, or 5 tablespoons + 1 teaspoon. Hope that helps!


Saturday 17th of April 2021

Absolutely delicious! I slightly decreased the amount of starter and added an extra egg (just to get a little additional protein in my busy boys) and it was delightful. I can tell this will be a regular weekend breakfast in our house. Thanks very much for the recipe!

Erica Kastner

Monday 19th of April 2021

So happy you enjoyed them! And thank you for letting us know what you did! :)


Sunday 28th of February 2021

I was looking for a sourdough Dutch Baby recipe and this looks amazing! But I was wondering if it needs whole milk or would it work with low fat milk or nut milk?

Erica Kastner

Tuesday 2nd of March 2021

Yes, it will work with low fat milk or nut milk, but the best flavor will be with whole milk!


Wednesday 24th of February 2021

Thanks for sharing! Does it keep long?


Wednesday 24th of February 2021

This looks so good! What a fun way to mix up the usual pancake routine and try something new!

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