I’ve shared my regular German pancake recipe a million times but it’s worth sharing this variation. If you have a sourdough starter this is a great way to use up some discard and add some more nutrition and prebiotics to your breakfast! If you don’t have a sourdough starter just skip the starter in the recipe!
What is Sourdough?
And because I get asked- “what is a sourdough starter and what is discard?”
In short- a sourdough starter is fermented flour and water which can be used as the only yeast source or leavening agent in sourdough bread. It’s also packed full of amazing health benefits. Neutralized phytic acid, prebiotics, and a lower glycemic index for this meal and the next meals to follow!
“Discard” is the state of the starter long after it’s been fed and when it becomes runny and flat. Discard starter isn’t strong enough to rise bread but can be 1- fed to become active, or 2- thrown into recipes that don’t require a rise.
I have found that discard added into German pancake batter makes them somehow more buttery and delicious. But take note- they won’t rise as high!
Not on the sourdough train yet? Click here for my regular German pancake recipe!
For more detailed information about maintaining and using sourdough see my Natural Yeast Sourdough Sandwich Bread post.
Sourdough German Pancakes
- 4 Tablespoons butter to melt in the pan
- 1 cup whole milk
- six eggs
- 1 cup of flour
- 1/2 tsp salt
- 1 cup sourdough starter discard or even active is fine
- sliced apple with cinnamon -optional!
- Preheat oven to 425° F. In a 9x13 pan, add the 4 tablespoons of butter and put it in the oven to warm the pan and melt the butter.
- Meanwhile, in a blender combine the eggs, milk, flour, salt and sourdough starter. Blend to combine.
- Remove pan from oven and pour in the batter. If you want to try the apple variation, toss the sliced apple to the top and sprinkle on some cinnamon.
- Bake at 425° F for about 20 minutes. Serve immediately with a sprinkle of powdered sugar and lemon juice, or with pure maple syrup.
Note: for all you non-sourdough makers, feel free to make this recipe but simply skip the cup of sourdough starter and follow all other instructions/ingredients. If you use all-purpose flour or bread flour it will puff up really high when coming out of the oven. (Whole wheat flour and Kamut flour is a little heavier and doesn’t rise as high.)
Hi! There’s no resting time for the mixed ingredients?
Good question! You *can* let the batter ferment for up to a day in the fridge to get the full sourdough benefit.
Also, can I use oat milk?