Easy 6-Egg Sourdough German Pancakes (Dutch Baby)
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Looking for a quick breakfast that’s packed with protein and family-approved? These sourdough German pancakes are made with six eggs and sourdough discard, creating a fluffy, golden Dutch baby with a custardy center and crisp, puffed edges. It’s a smart way to use up extra starter and serve a meal that feels special—even on a busy morning.
My kids never complain about eggs when they’re tucked into this puffed-up pancake—and I love how easy it is to blend, bake, and serve in under 30 minutes.
Whether you call them Dutch baby pancakes or sourdough German pancakes, this is one of the easiest ways to use up a full cup of sourdough discard—and a recipe that uses a lot of eggs. Perfect for springtime when the eggs are rolling in heavy.
The texture falls somewhere between sourdough pancakes and crepes—airy, custardy, and oven-puffed to golden perfection. While we bake ours in a 12″ cast iron skillet, you can also use a ceramic dish or any baking dish of a similar size.
This version leans sweet with vanilla and cinnamon, but you can easily leave those out and go savory. Try topping it with herbs, cheese, or sautéed veggies for a simple, satisfying meal.
Why You Should Save This Recipe
- Soufflé-like texture – Puffy, airy, and custardy in the center with crisp golden edges
- Protein-packed – A full 6 eggs make this nourishing and satisfying
- No added flour – Uses only fully fermented sourdough discard for better digestion
- Reduces waste – A full cup of discard goes to good use
- Quick blender prep – Toss everything in, blend, and pour
- Fun for kids – The pancake puffs up dramatically in the oven
- Flexible servings – Double the recipe and bake in a 9×13 for a crowd
- Recipe that uses a lot of eggs – Perfect if you’re stocked up
What Are Sourdough German Pancakes?
Sourdough German pancakes are a fermented twist on the classic Dutch baby—a dramatic, oven-baked pancake that puffs up like a popover and settles into a tender, custard-like center.
While the name “German pancake” suggests European roots, the Dutch baby is actually an American creation inspired by German-style baked pancakes. It’s commonly served for breakfast or brunch, topped with either sweet or savory toppings.
This version uses sourdough discard in place of traditional flour, making it tangy, naturally fermented, and easier to digest—plus a great way to use up extra starter.
Fermentation Benefits
Most sourdough discard recipes still include fresh flour—which hasn’t had time to ferment and may be harder on digestion. This recipe stands out because it uses only sourdough discard for the flour component. That means the grains have already been naturally fermented, making the pancake gentler on the gut and easier to break down.
If you’re looking for a breakfast that doesn’t feel heavy or hard to digest, this is a great choice. You still get the flavor, texture, and nourishment of a baked pancake—without the downside of unfermented flour.
Ingredient Notes
- Eggs – This recipe uses more eggs than most, giving the pancake its signature custardy texture and plenty of protein to keep you full.
- Sourdough starter – Use discard or active starter; both work well. Discard adds a gentle tang and helps reduce waste.
- Milk – Whole milk gives the richest result, but any milk will work. Be sure it’s at room temperature for the best oven spring.
- Sugar – I usually use organic cane sugar, but you can swap in honey or maple syrup for a more natural option.
- Vanilla & cinnamon – These add a subtle warmth. For variety, try a pinch of nutmeg or cardamom—or leave them out for a savory version.
- Butter – Used to coat the hot pan, giving the pancake golden, crisp edges. Salted or unsalted both work.
How to Make Sourdough German Pancakes
This is the kind of recipe that feels like a little kitchen magic. Just a handful of ingredients, a blender, and a hot skillet—then watch it puff dramatically in the oven.
Preheat the oven and skillet
Set your oven to 425°F and place your 12-inch cast iron skillet inside to heat up while you prep the batter.
Add everything to the blender
Crack in your eggs, pour in the milk, sourdough discard, vanilla, cinnamon, sugar, and salt. Room temperature ingredients will blend more evenly and help the pancake rise.
Blend until smooth and frothy
Start on medium, then increase to high speed for 1–2 minutes. The batter should look airy and a bit bubbly on top.
Melt the butter in the hot skillet
Carefully remove your preheated skillet from the oven. Add the butter—it should melt quickly and sizzle slightly. Swirl to coat the bottom evenly.
Pour in the batter and bake
Immediately pour the blended batter into the hot, buttered pan and place it back in the oven. Bake for 20–25 minutes, or until beautifully puffed and golden.
Serve warm with your favorite toppings
As it cools, the pancake will naturally deflate a bit—this is normal. Slice and serve with syrup, fresh fruit, powdered sugar, or even savory toppings.
💰 Cost Breakdown (Approximate)
This recipe makes 1 large pancake (about 8 slices) and is perfect for serving 3–4 people as a main dish, or more as a side.
| Ingredient | Quantity Used | Estimated Cost |
|---|---|---|
| Eggs | 6 large | $2.76 |
| Sourdough discard | 1 cup | $0.00 |
| Milk | 1/2 cup | $0.37 |
| Butter | 4 tbsp | $0.50 |
| Sugar | 2 tbsp | $0.09 |
| Vanilla extract | 2 tsp | $1.90 |
| Cinnamon | 1/4 tsp | $0.04 |
Total Estimated Cost: $5.66
That’s about $0.71 per slice or roughly $1.41 per person when serving 4.
Even with high-quality ingredients like organic milk, pasture-raised eggs, and pure vanilla, this breakfast stays super affordable. It’s a nourishing meal you can feel good about serving your family—without breaking the grocery budget.
Pro Tips & Easy Variations
- Double it for a crowd – This recipe scales beautifully. Just blend a double batch and bake it in a buttered 9×13” baking dish instead of a skillet.
- Make it savory – Omit the sugar, vanilla, and cinnamon. After blending the eggs, sourdough starter, milk, and salt, stir together grated Parmesan with chopped fresh thyme, chives, and basil. Pour the batter into the hot skillet, then gently sprinkle the herb and cheese mixture over the top just before baking.
- Don’t peek while baking – Keep the oven door closed to trap steam and encourage the pancake to puff.
- Serve right away – It will deflate slightly as it cools—that’s part of the charm. Serve warm with your favorite sweet or savory toppings.
- Storing & reheating leftovers – I haven’t tried freezing these Dutch babies yet—ours usually disappear the same day! But if you do have leftovers, they store well in a covered container in the fridge for up to 2 days. You can enjoy them cold, or reheat slices at 325°F for 8–10 minutes in the oven or 3–5 minutes in a toaster oven.
FAQ
The most common reasons are using cold ingredients or not preheating the skillet long enough. Room temperature eggs and milk are essential, and your cast iron should be fully heated before you add the batter.
Another potential cause is the consistency of your sourdough starter. I use a 1:1 starter (equal parts flour and liquid), which helps create the right batter texture. If your starter is thicker, you may need to add a splash of milk to loosen it. Dutch babies rely on a 2:1 liquid-to-flour ratio, including what’s in your starter, so a slack (thinner), pourable batter is key. I’ve tested this with added flour, and it did not puff well—a thinner batter performs best.
Yes, any oven-safe skillet or baking dish will work. Just be sure to preheat it thoroughly before adding the batter for the best puff and texture.
Dutch babies are baked in the oven, not cooked and flipped individually on a griddle. All the batter goes into the pan at once, making it much easier and more hands-off. The result is puffier and more custardy, with crisp, golden edges—no flipping required.
Easy 6 Egg Sourdough German Pancakes (Dutch Baby)
Equipment
- 1 12" Cast Iron Skillet I use this Lodge brand CI skillet. You can also use any baking dish of a similar size.
- 1 Blender
- Oven mitts or thick kitchen towels (for safely handling the hot skillet)
- Optional: Oven-safe 9×13” baking dish (if doubling
Ingredients
- 6 large eggs room temperature
- 1 Cup sourdough starter discard or fed
- 1/2 Cup milk room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons sugar (honey or maple syrup will work also)
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (goes into the hot pan—not blender) (salted is fine too)
Instructions
- Preheat the oven to 425°F and place a 12-inch cast iron skillet inside to heat while the oven preheats.
- Add all ingredients except the butter to a blender. Blend on medium speed, then increase to high and blend for 1–2 minutes, until the mixture is airy and frothy.
- Add the butter to the hot cast iron skillet and return it to the oven just long enough for the butter to melt. Watch closely to prevent burning. As soon as it’s melted, carefully remove the skillet from the oven using oven mitts.
- Pour the batter into the hot, buttered skillet. Bake for 20–25 minutes, or until the pancake is golden brown and puffed up.
Notes
- For best results, use room temperature ingredients and don’t skip preheating the cast iron skillet—this helps the pancake puff beautifully.
- The Dutch baby will naturally deflate a bit after coming out of the oven. This is totally normal and expected. Once cooled slightly, it settles into a thin, custardy pancake that’s perfect for topping.
-
To double the recipe for a larger crowd, bake in a 9×13-inch buttered baking dish. Use the following measurements:
- 12 large eggs (room temperature)
- 2 cups sourdough starter discard or fed
- 1 cup milk (room temperature)
- 1 teaspoon salt
- 4 teaspoons vanilla extract
- 4 tablespoons sugar (or honey or maple syrup)
- 1/2 teaspoon ground cinnamon
- 8 tablespoons unsalted butter
Nutrition
💬 Come share your bakes!
I’d love to see how your sourdough German pancakes turn out. Share your photos, ask questions, and connect with other like-minded women in the Christian Homemakers’ From-Scratch Recipes Facebook group.
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Thank you so much for stopping by my kitchen today. I hope this sourdough German pancake recipe brings as much nourishment and joy to your home as it has to ours. If you give it a try and love it, I’d be so grateful if you left a 5-star rating on the recipe card—it truly helps more families find this recipe and supports my work here at Rooted Deep Home. Happy baking!
More Sourdough Breakfast Ideas
If you love using your sourdough starter in creative ways, here are more wholesome breakfast recipes to try:
- Healthy Sourdough Breakfast Cookies (1-Bowl)
- Fluffy Sourdough Banana Pancakes
- Light & Fluffy Coconut Raisin Sourdough Scones
- Chewy Homemade Sourdough Granola Bars
- Sourdough Banana Nut Bread
You can also browse the full collection of sourdough breakfast recipes here.
