I have been making these for years but have neglected to share my recipe for Sourdough German Pancakes! I apologize!
This is one of the most requested recipes from people, and yet I have failed to post until now. There must be a reason, right? Of course right.
I am the type of person who likes to just “throw things together.” Odd, isn’t it? That someone running a blog with A LOT of recipes on it wouldn’t actually write those things down? I understand the confusion.
These German Pancakes are served at least once a week at my house. They are slightly different each time, but always consumed without hesitation.
I hadn’t ever stopped to think much about exact measurements. I have a general idea, and go from there. These pancakes are an excellent way to use up excess starter, and all my kids love them!
I realized this wasn’t very kind of me, especially since I throw visions of them on my instagram stories frequently! And so, I have put together a recipe that I am pretty sure produces delicious Sourdough German Pancakes.
- 4 T butter
- 6 eggs
- 1 c sourdough starter
- ¼ c whole milk (or nut milk of choice)
- ½ tsp vanilla extract
- ½ tsp salt
- Add butter to 9x13 pan and preheat in the oven to 450 degrees.
- In a wide mouth jar or other tall container, add eggs, starter, milk, vanilla, and salt.
- Using an immersion blender, blender together ingredients well.
- When the oven reaches 450 degrees, carefully pull out the hot pan and slowly pour in batter.
- Return pan to the oven and bake for 17-20 minutes or until bubbling and brown on top.
- Remove from oven and serve hot with syrup, berries, lemon curd, etc.