Preheat your oven to 425°F (220°C). While it’s heating up, place a 10-inch cast iron skillet (or any oven-safe pan) inside. You want the skillet to get hot, so the batter will start cooking as soon as it hits the pan.

In a medium-sized mixing bowl, whisk together the eggs, milk, sourdough starter, melted butter, honey (if you like a little sweetness), and vanilla extract. Whisk until it’s smooth and well combined.

Sprinkle the flour and salt into the wet mixture, and whisk until you have a smooth, pourable batter. It should be the consistency of a thin pancake batter.

Carefully remove the hot skillet from the oven, and add a small pat of butter. Swirl it around to coat the entire bottom and sides of the pan. This step helps prevent the pancake from sticking and adds a delicious buttery flavor to the edges.

Pour the batter into the hot, buttered skillet, and place it back in the oven. Bake for 15-18 minutes, or until the pancake is puffed and golden brown around the edges. The center will puff up dramatically, and the edges will be crisp and delicious.

Once your sourdough German pancake is out of the oven, it will start to deflate a bit as it cools—that’s completely normal! Slice and serve immediately with your favorite toppings. Fresh berries, a sprinkle of powdered sugar, a drizzle of honey or maple syrup, or even a squeeze of lemon juice all pair beautifully with this puffy, golden treat.