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sourdough german pancake in cast iron skillet dusted with powdered sugar and topped with berries
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Easy 6 Egg Sourdough German Pancakes (Dutch Baby)

Fluffy and golden, this sourdough German pancake uses six eggs and sourdough discard for a protein-packed, naturally fermented breakfast. Quick to blend and bake, it's perfect for busy mornings and loved by kids—especially with berries and syrup on top.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: sourdough dutch baby, sourdough german pancake
Servings: 8 slices
Calories: 150kcal
Author: Alicia Pyle

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 9x13” 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 9x13-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 Disclaimer

Nutrition

Calories: 150kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 244mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 0.003mg | Calcium: 40mg | Iron: 1mg