Last Updated on December 4, 2024 by Kiersten
Use your extra sourdough starter for quick, heart (and belly) warming sourdough apple German pancakes. Skillet to table in 30 minutes!
Sourdough apple German pancakes are quick and easy but “fancy enough for Christmas” breakfast. I have been making different versions of this meal for what seems like forever but the apple cinnamon is always the little ones’ favorite.
The bulk of the meal can be prepared the night before and stored in the refrigerator overnight for even faster prep. All you would have to do in the morning is warm up some apples in butter, brown sugar, and cinnamon in the skillet before pouring the batter over and baking.
Dutch Baby vs German Pancakes
Dutch babies and German pancakes are exactly the same thing with different names! They are made in a skillet and a weekend breakfast favorite in houses with young children.
Both dutch babies and German pancakes compare to a thicker crepe with crisp edges and soft centers. Both make for a versatile, easy to prepare family breakfast that can be on the table in less than 30 minutes!
What You Will Need
- Mixing bowl
- Measuring cups/spoons
- 10 or 12” cast iron skillet
Ingredients
- 4 tablespoons butter
- 4 red apples – peeled, cored, and thinly sliced
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup sourdough starter (unfed)
- 1/2 cup milk
- 1.5 teaspoons vanilla extract
- 5 eggs beaten
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Powdered sugar (optional topping)
How to Make Sourdough Apple German Pancakes
Preheat the oven to 400 then melt the butter over low heat in a cast iron pan.
Add the apples, brown sugar, and cinnamon to the pan. Stir to combine evenly and let cook for about 5 minutes until the apples soften and deepen in color.
While the apples are cooking down, combine the sourdough starter, milk, vanilla, and eggs in a medium sized bowl.
Add the flour and salt to the bowl. Depending on the thickness and hydration of your sourdough starter, you can add more flour one tablespoon at a time to achieve the consistency of a thin pancake batter.
Add the baking powder to the batter and pour into the pan over the apples. Use a spoon to spread it evenly across the skillet.
Bake at 400 F for 15 minutes until the edges are crisp and the center is a beautiful golden brown.
If desired, sprinkle sifted powdered sugar across the skillet before slicing to serve. Add more cinnamon to taste.
Make Ahead For a Quick School Day Breakfast
This is an excellent breakfast that can be prepped the night before. If you choose to do this, prepare the batter using steps 4 and 5. Cover the bowl tightly with plastic wrap and refrigerate until the next morning.
When you’re ready for breakfast, simply slice up the apples and pull the batter out of the refrigerator. Stir the batter before pouring it into the skillet as the ingredients may have separated and settled overnight. Do not add the baking powder until right before you are ready to bake!
Storing Sourdough Apple German Pancakes
Chances are, there will be little to no leftovers if your family is anything like mine. If there are some portions remaining, cut into individual portions with a spatula and place into airtight storage containers for another day.
It should keep well this way for 3 to 4 days without a problem.
More Quick Sourdough Breakfast Recipes
Sourdough Buttermilk Belgian Waffles
Sourdough Pumpkin Waffles With Discard
Sourdough Apple German Pancakes
Ingredients
- 4 tablespoons butter
- 4 red apples - peeled, cored, and thinly sliced
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup sourdough starter (unfed)
- 1/2 cup milk
- 1.5 teaspoons vanilla extract
- 5 eggs beaten
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Powdered sugar (optional topping)
Instructions
- Preheat the oven to 400 F.
- Melt the butter over low heat in a cast iron pan.
- Add the apples, brown sugar, and cinnamon to the pan. Stir to combine evenly and let cook for about 5 minutes until the apples soften and deepen in color.
- While the apples are cooking down, combine the sourdough starter, milk, vanilla, and eggs in a medium sized bowl.
- Add the flour and salt to the bowl. Depending on the thickness and hydration of your sourdough starter, you can add more flour one tablespoon at a time to achieve the consistency of a thin pancake batter.
- Add the baking powder to the batter and pour into the pan over the apples. Use a spoon to spread it evenly across the skillet.
- Bake at 400 F for 15 minutes until the edges are crisp and the center is a beautiful golden brown.
- If desired, sprinkle sifted powdered sugar across the skillet before slicing to serve. Add more cinnamon to taste.
Notes
This is an excellent breakfast that can be prepped the night before. If you choose to do this, prepare the batter using steps 4 and 5. Cover the bowl tightly with plastic wrap and refrigerate until the next morning.
When you’re ready for breakfast, simply slice up the apples and pull the batter out of the refrigerator. Stir before pouring into the skillet to make sure the ingredients didn’t separate and settle overnight. Do not add the baking powder until right before you are ready to bake!
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