Growing up in Germany, a warm midday meal was what we typically had. On busy weekdays, my mom would often make fresh Pfannkuchen (German pancakes) because it was a quick, comforting lunch that us kids would love.

Over the years, I have perfected a way to bring my sourdough method to this European classic. The result is a thinner, egg-forward pancake with a subtle hint of tang and the perfect texture for rolling, just like the ones from my childhood.

A stack of golden-brown sourdough pancakes dusted with powdered sugar sits on a white plate, with a fork partially visible in the background.

If you love these, you might also enjoy my Dutch Baby recipe – the same great idea, but baked into a stunning, puffed skillet pancake.

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What makes this recipe special

Authentic Thin Texture: Unlike thick American stacks, these traditional Pfannkuchen are thin, delicate, and sit right between a pancake and a crepe.
The Sourdough Twist: Active starter adds a tender crumb and a subtle, complex tang you cannot get from standard batters.
Perfect for Rolling: The egg-y batter creates a pliable, sturdy pancake that wraps beautifully around sweet or savory fillings without tearing.
Perfect for Leftovers: In true German no-waste style, you can slice any extra plain pancakes into ribbons to make Flädlesuppe (German pancake soup).

Ingredients

Active Sourdough Starter: Provides the signature tender texture and a mild sour note. You can easily make your own starter with my simple method.
Buttermilk: Most Germans use regular milk but buttermilk adds a beautiful richness and a pleasant hint of sweetness.
Eggs: This recipe is egg-forward to create the traditional European structure.
Flour: I always use AP flour.
Salt: A half teaspoon balances the flavors and prevents a bland taste.
Butter: I prefer butter for frying rather than oil because of the better flavor.

👉 Note: You will notice this recipe does not call for sugar. Germans traditionally do not prefer sweet batters, as the sweetness will come from the toppings.

How to make Sourdough Pancakes

1. Make the Batter

All you really need to do is mix the ingredients together (except the butter).

A metal whisk rests in a stainless steel bowl filled with smooth, light sourdough pancake batter, sitting on a wooden surface. Batter clings to the sides of the bowl, indicating it has just been mixed.

2. Preheat the Skillet

I like preheating my skillet over medium or low-medium heat, depending on the heat source and the type of skillet I am using.

3. Cook the pancakes

Then melt some butter and cook the Pfannkuchen on both sides until golden brown.

A sourdough pancake cooking in a black skillet, with bubbles forming on the surface and edges beginning to set.

A golden-brown sourdough pancake cooking in a black cast iron skillet on a stovetop.

Tip: Apple Pancakes (Apfelpfannkuchen)

Melt butter in the skillet and arrange a few thin apple slices across the bottom. Let them sizzle for 1 minute to begin caramelizing, then pour a ladle of batter directly over the apples. Let the top set fully before executing a swift, careful flip.

How to serve

German pancakes are very versatile, and we love them with both sweet and savory toppings:

The Classic Sweet Way: Dust the warm pancakes with powdered sugar, or spread a thin layer of plum butter (Pflaumenmus), applesauce, maple syrup, or your favorite sweet topping.
The Savory Way: Skip the sweet toppings and top with fresh herbs, cream cheese and smoked salmon, or your favorite spread.
As Leftovers: If you have leftovers from this batch, repurpose them for another meal. They are so perfect for Flädlesuppe (German pancake soup) that you might even want to make a double-batch.

A stack of three golden-brown sourdough pancakes sits on a white plate with a fork beside them, placed on a striped cloth.

How long do sourdough pancakes last?

You can keep them in the refrigerator for up to 3 days in an airtight container or ziplock bag.

You can also freeze them for up to 2 months. Stack them with a piece of parchment paper between each pancake so they do not stick together, then seal tightly in a freezer bag.

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