Sourdough Discard German Pancakes Everyone Will Love
Imagine waking up to a puffy, golden-brown pancake that’s part soufflé, part custard, and completely irresistible. These sourdough discard german pancakes are exactly that! They’re incredibly easy to whip up in just one bowl, bake beautifully in the oven, and make the most stunning breakfast centerpiece.
What makes them even better? You’re using that tangy sourdough discard you’d otherwise toss. It’s similar to our popular sourdough discard waffles, but these babies puff up dramatically in the oven, creating crispy edges and a custardy center that’ll have everyone racing to the breakfast table!
What Are Sourdough Discard German Pancakes?
Here’s a fun twist—German pancakes aren’t actually German! They’re also called Dutch babies, and honestly, nobody knows exactly why. Maybe it’s the way they puff up like a baby’s cheeks? Who knows! What I do know is that the way to anyone’s heart is through their stomach, and these beauties deliver every single time.
They’re basically a cross between a pancake, a popover, and a crêpe, baked in a hot skillet until they rise into magnificent golden clouds. Ready to create some breakfast magic?
Why You’ll Love This Sourdough Discard German Pancakes
It’s a Show-Stopping Zero-Waste Wonder
The absolute best part about this recipe is watching it transform in the oven. That sourdough discard you’ve been hoarding (or feeling guilty about throwing away) becomes the star ingredient. The tangy flavor adds incredible depth that regular German pancakes just can’t match. Plus, you’re saving money and reducing waste—it’s a win-win!
Budget-Friendly Breakfast Luxury
Making this at home costs a fraction of what you’d pay at a fancy brunch spot. You probably have most ingredients already: eggs, milk, flour, and that precious sourdough discard. No special equipment needed beyond a cast iron skillet or oven-safe pan. It feeds 2-4 people generously, making it perfect for lazy weekend mornings or when you want to impress guests without breaking the bank.
Endless Topping Possibilities
The flavor combinations are absolutely endless! I love mine with fresh berries and a dusting of powdered sugar, but you could go savory with cheese and herbs, classic with lemon and sugar, or indulgent with Nutella and bananas. If you enjoyed our sourdough discard cinnamon rolls, you’ll appreciate how versatile sourdough discard can be. The slightly tangy base complements both sweet and savory toppings beautifully. Go ahead and get creative in your own kitchen!
How to Make Sourdough Discard German Pancakes
Quick Overview
This recipe is surprisingly simple for such an impressive result. You’ll blend everything together, pour it into a hot buttered skillet, and let the oven do the magic. The pancake puffs dramatically while baking, creating those signature crispy edges and custardy center.
Total Time Breakdown:
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 30 minutes
- Serves: 2-4 people
Key Ingredients for Sourdough Discard German Pancakes
For the Pancake:
- 3 large eggs (room temperature works best)
- ½ cup (120g) sourdough discard (unfed is perfect)
- ½ cup (120ml) whole milk
- ½ cup (60g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons butter (for the pan)
For Serving:
- Powdered sugar for dusting
- Fresh berries (strawberries, blueberries, raspberries)
- Lemon wedges
- Maple syrup
- Whipped cream (optional)
Pro tip: Having all ingredients at room temperature helps create a smoother batter and better rise!
Step-by-Step Instructions
How do you preheat the oven and prepare the pan?
Start by placing your oven rack in the middle position and preheating to 425°F (220°C). This high temperature is crucial for getting that dramatic puff! While the oven heats, place your 10-inch cast iron skillet or oven-safe pan inside to get smoking hot. This step is absolutely essential—the hot pan and melted butter create steam that helps the pancake rise.
How do you make the batter?
In a blender or large mixing bowl, combine the eggs, sourdough discard, milk, flour, sugar, vanilla extract, and salt. Blend on high speed for about 30 seconds until completely smooth and slightly frothy. The batter should look thin, almost like crepe batter—don’t worry, this is exactly what you want! If mixing by hand, whisk vigorously for 1-2 minutes to incorporate plenty of air.
Let the batter rest for 2-3 minutes while your pan continues heating. This allows the flour to hydrate fully and helps create a better texture.
How do you bake the pancake?
Carefully remove the hot skillet from the oven using oven mitts. Add all 3 tablespoons of butter and swirl the pan to coat the bottom and sides completely. The butter should sizzle immediately—that’s what you want! Quickly pour the batter into the center of the hot, buttered pan. It’ll start cooking on contact.
Immediately return the pan to the oven and bake for 20-25 minutes without opening the door. I know it’s tempting to peek, but don’t do it! Opening the door releases heat and can cause your pancake to deflate. You’ll know it’s done when the edges are deep golden brown and puffed high, while the center is set but still slightly custardy.
How do you serve it?
Remove from the oven and admire your masterpiece for about 10 seconds because it’ll start deflating quickly—this is completely normal! Dust generously with powdered sugar, add your favorite toppings, and slice into wedges. Serve immediately while it’s still warm and puffy. The contrast between the crispy edges and soft center is absolutely divine!
What to Serve Sourdough Discard German Pancakes With
These pancakes are substantial enough to be the star of breakfast, but I love rounding out the meal with complementary sides:
Sweet Pairings:
- Fresh fruit salad with mint
- Crispy bacon or turkey sausage for sweet-savory contrast
- Greek yogurt with honey
- Homemade berry compote
Beverage Ideas:
- Freshly brewed coffee or espresso
- Orange juice or fresh-squeezed grapefruit juice
- Chai tea lattes
- Hot chocolate for weekend treat mornings
For Brunch Gatherings: Serve alongside scrambled eggs, roasted potatoes, and a simple green salad. The pancake becomes the impressive centerpiece while other dishes provide balance and variety.
Top Tips for Perfecting Sourdough Discard German Pancakes
Why is room temperature important?
Bringing your eggs and milk to room temperature takes just 15-20 minutes but makes a huge difference. Cold ingredients can lower your batter temperature, resulting in less dramatic rising. Simply set them on the counter while you prep everything else.
Can you substitute ingredients?
Absolutely! Use any milk you have—2%, skim, or even unsweetened almond milk work well. For a richer pancake, substitute heavy cream for half the milk. You can also use melted coconut oil instead of butter for a dairy-free version, though the flavor will be slightly different.
If your sourdough discard is particularly thick, thin it slightly with a tablespoon of milk. If it’s very liquidy, reduce the milk in the recipe by 1-2 tablespoons.
What size pan should you use?
A 10-inch cast iron skillet is ideal, but a 9-inch or 10-inch oven-safe pan works too. Smaller pans create a thicker, puffier pancake, while larger pans make a thinner, crispier one. Just avoid going larger than 12 inches or your pancake will be too thin and won’t puff properly.
Why does the pancake deflate?
Don’t panic when your gorgeous puffed pancake starts sinking! This is physics, not failure. As it cools, the steam escapes and the structure relaxes. It’s still absolutely delicious! To maintain maximum puff, serve immediately and photograph quickly if you’re capturing that perfect Instagram shot.
How can you add flavor variations?
Mix in ½ teaspoon of cinnamon or cardamom to the batter for warm spice notes. Add the zest of one lemon or orange for bright citrus flavor. For a decadent twist, sprinkle chocolate chips over the batter immediately after pouring it into the hot pan.
Storing and Reheating Tips
Refrigerator Storage: Leftover German pancake can be stored in an airtight container in the refrigerator for up to 3 days. Let it cool completely before storing to prevent condensation. The texture will be different from fresh—more dense and less puffy—but still tasty!
Freezing Instructions: Cut cooled pancake into wedges and wrap each piece individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. This is perfect for meal prep! Just thaw overnight in the fridge when ready to eat.
Reheating Methods: For best results, reheat in a 350°F oven for 5-7 minutes until warmed through. This helps restore some of the crispiness. You can also microwave individual slices for 30-45 seconds, though they’ll be softer. Avoid reheating in a toaster as the eggy texture doesn’t crisp well.
Make-Ahead Tips: The batter can be prepared the night before and stored in the refrigerator. Let it come to room temperature for 20 minutes before baking, or add 2-3 minutes to the baking time if using cold batter. The pancake itself is best fresh from the oven.
Tips for Avoiding Common Baking Mistakes
Why didn’t my pancake puff up?
The most common culprit is not preheating the pan long enough. Your skillet needs to be screaming hot—at least 10 minutes in that 425°F oven. Also, make sure your baking powder is fresh if you added any, and that you didn’t overmix the batter after adding flour.
How do you prevent a soggy center?
If your center is too wet while the edges are browning, your oven temperature might be off. Use an oven thermometer to verify accuracy. Also, ensure you’re not using too much milk in your batter. The consistency should be thin but not watery.
What if the edges burn?
Lower your oven temperature slightly to 400°F and increase baking time by 3-5 minutes. Every oven is different! Also, make sure your rack is in the center position, not too close to the top heating element.
Why is my batter lumpy?
Sourdough discard can be thick and stubborn! Blending is the easiest solution—it creates a perfectly smooth batter in seconds. If whisking by hand, make sure your discard is well-stirred before measuring, and whisk vigorously to break up clumps.
Can you overmix the batter?
Unlike traditional pancakes, German pancakes are more forgiving about mixing. Since you want to incorporate air, mixing thoroughly is actually beneficial. However, letting the batter rest too long before baking (more than 10 minutes) can cause the flour to absorb too much liquid and affect the rise.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, definitely! Active starter works beautifully in this recipe. It might even create a slightly lighter texture since it’s more bubbly. Just use the same measurement (½ cup or 120g).
Do I need a cast iron skillet?
Cast iron is ideal because it retains heat wonderfully, but any oven-safe skillet works. Avoid nonstick pans as they don’t conduct heat as well. Ceramic, stainless steel, or even a pie dish can work in a pinch—just preheat it thoroughly!
How do I know when it’s done baking?
Look for deep golden-brown edges that are puffed and crispy, with a center that’s set but might jiggle slightly. If you insert a toothpick in the center, it should come out with just a few moist crumbs, not wet batter. The total baking time is usually 20-25 minutes, but every oven varies.
Why does my sourdough discard make the pancake taste sour?
A mild tang is normal and delicious! However, if your discard is very old (more than 2 weeks) or smells unpleasantly sour, it might be too acidic. Try using fresher discard or add an extra teaspoon of sugar to balance the flavor. The tang should be subtle, not overwhelming.
Can I make this recipe without a blender?
Absolutely! Use a whisk and a mixing bowl. Just whisk extra vigorously to ensure the sourdough discard is fully incorporated and the batter is smooth. It might take 2-3 minutes of whisking, but it works perfectly.
Can I double the recipe?
You can double the ingredients, but you’ll need to bake in two separate pans rather than one large one. German pancakes need the right ratio of surface area to batter to puff properly. Two 10-inch skillets work great for feeding a crowd!
What’s the difference between German pancakes and regular pancakes?
Regular pancakes are cooked on a griddle, contain baking powder, and have a fluffy, cakey texture. German pancakes are baked in the oven at high heat, contain no leavening agents, and puff up from steam and eggs. They’re more similar to popovers or Yorkshire pudding in technique.
Can I make this gluten-free?
You can try using a 1:1 gluten-free flour blend, but results will vary. The texture might be slightly different—less crispy and more dense. Make sure your blend contains xanthan gum for structure. I’ve had good luck with Bob’s Red Mill 1:1 Baking Flour
Nutrition Information
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 245 |
| Total Fat | 13g |
| Saturated Fat | 7g |
| Cholesterol | 165mg |
| Sodium | 220mg |
| Total Carbohydrates | 23g |
| Dietary Fiber | 1g |
| Sugars | 8g |
| Protein | 8g |
| Vitamin A | 12% DV |
| Calcium | 6% DV |
| Iron | 8% DV |
Note: Nutrition information is approximate and will vary based on specific ingredients used and toppings added.
Final Thoughts
These sourdough discard german pancakes have become my absolute favorite way to use up that extra starter. There’s something magical about pulling a dramatically puffed, golden pancake from the oven and watching everyone’s faces light up. It feels fancy and impressive, but honestly, it’s one of the easiest breakfast recipes in my collection.
The tangy sourdough flavor adds such wonderful depth that you just don’t get with regular German pancakes. Whether you top yours with classic powdered sugar and lemon, load it up with fresh berries, or go wild with your own creative combinations, this recipe is endlessly adaptable.
I hope this becomes a weekend staple in your home like it has in mine. Don’t forget to snap a photo of your beautiful puffed pancake before it deflates—those are always the best kitchen victories to share! Happy baking, and enjoy every custardy, crispy bite!
Have you tried this recipe? I’d love to hear how it turned out! Leave a comment below and let me know what toppings you used. And if you’re looking for more ways to use that sourdough discard, check out our complete collection of sourdough discard recipes!
