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Sourdough Clafoutis – With Black Cherries And Maple Syrup

A delicious and naturally sweetened clafoutis made with tummy friendly fermented grain.


In an effort to bring you everything sourdough, I now present you with Sourdough Clafoutis.

I just couldn’t resist the challenge of making clafoutis with sourdough. The part of my job I love the most is recipe development. And developing this one was tasty!

I used fully-fermented sourdough starter, pastured eggs and butter, organic maple syrup, raw milk, a little salt, a little vanilla and a full pound of organic black cherries. This is the line where health food meets pure indulgence.


The perfect clafoutis made with tummy friendly, naturally fermented and leavened sourdough starter.


What is Clafoutis?

Clafoutis is a form of French cobbler. It starts as a thick flan or pancake like batter that is poured into a hot pan and studded with fresh fruit. The batter envelopes the fruit as it cooks and puffs around the edges. It is similar to a Dutch Baby but a bit denser with a more cake like texture.


Why Sourdough?

You all know by now that I’ve made a commitment to eat only traditionally prepared grains and I do that because my body responds better to soaked, fermented or sprouted grains. Somewhere along the way we lost our methods for making grains healthy and body friendly. But not anymore, I’m rewriting all the recipes and your body will thank you for using them.


Sourdough Clafoutis fresh out of the oven and bursting with black cherries!


Fermented grains are more easy to digest, they have reduced phytic acid (that acts as an anti-nutrient) and their important vitamins and minerals have been unlocked. Almost all early humans had some sort of grain in their diet but they prepared them in totally different ways then we do now. Where did we go wrong?

To learn more about how our ancestors really ate,

please read Sally Fallon-Morell’s new book Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate. This book will blow your mind!

5 from 1 vote
The perfect clafoutis made with tummy friendly, naturally fermented and leavened sourdough starter.
Sourdough Clafoutis
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A classic Black Cherry Clafoutis but made with whole-body-friendly fermented grain.

Course: Brunch, Dessert
Cuisine: American, French, Traditional
Keyword: Farm To Table, Fermented, Pastured, Real Food, Sourdough
Servings: 12
Author: Butter For All
Batter Ingredients
  • 1 1/2 Cups Sourdough Starter, stirred down (375g at 100% hydration)
  • 1/2 Cup Maple Syrup (118g)
  • 1/2 Cup Whole Milk (118g)
  • 3 Whole Eggs
  • 1/4 Teaspoon Salt (2g)
  • 1 Teaspoon Vanilla (3g)
  • 4 Tablespoons Butter (56g melted)
Other ingredients
  • 4 Tablespoons Butter (56g)
  • 2 1/2 Cups Pitted Cherries About 1 pound before pitting
Maple Whipped Cream
The Night Before - Feed Your Sourdough
  1. If you keep your sourdough at 100% hydration, feed it with 200 g of flour and 200 g of water. If you need to convert your sourdough to 100% hydration mix 250 g of flour and 250 g of water together and add one tablespoon of your active sourdough starter. Ferment the starter at room temperature overnight. 

The Next Morning -
  1. Pit the cherries and set them aside. If you don't have a pitter you can cut them in half or use a metal straw and beer bottle (place the berry on top of the beer bottle and push the metal straw through the cherry, pushing the pit into the bottle). 

  2. Melt 4 tablespoons of butter. Reserve the other 4 tablespoons for greasing the pan.

  3. Measure and add the batter ingredients to your blender, food processor or mixer.  This can be done by hand or with a whisk as well. Blend until combined. Set the batter aside.

  4. Preheat your oven to 450° and place a cast iron skillet inside the oven to preheat.

  5. Once the oven has heated remove the skillet and drop in the other 4 Tablespoons of butter. Roll the pan to coat it evenly. Add the batter to the hot pan and then drop in the cherries in a nice even layer.

  6. Bake the clafoutis for 15 minutes. Lower the temperature of the oven to 350° and continue to bake the clafoutis another 15 minutes or until it is puffed, golden brown and set in the middle.

  7. Whip the cream, maple syrup and vanilla together and refrigerate the whipped cream.

  8. Let the clafoutis cool slightly before serving.  Add whipped cream if desired!



This three ingredient Raw Strawberry Sherbert comes together is less that three minutes!
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Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
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Thursday 9th of July 2020

Do you leave all the 4 Tablespoons butter in the pan or just coat the surface and dump out the extra butter? Thank you.


Friday 26th of June 2020

I have a bunch of fresh peaches and blueberries and extra sourdough starter - planning on this for breakfast this weekend. Sounds yummy

Butter For All

Friday 26th of June 2020

I hope you love it, Alicia!

Donna Coats

Thursday 25th of June 2020

Would blueberries work? If so, would you use a whole pint? That sounds like a lot to me. Another question, my cast iron frypan is 10 inches, is that too big? Maybe I should use a pie plate, but then I couldn't preheat it.

Butter For All

Friday 26th of June 2020

Hi Donna,

I think a full pint would be good, and the 10 inch pan will probably work great, especially with berries that will benefit from more surface area! Should be just fine all around!

Let me know how it goes!



Wednesday 27th of May 2020

What size cast iron pan? Can it be made in a pie plate or 8x8 pan?

Butter For All

Wednesday 27th of May 2020

Hi Jill,

This is an 8" cast iron so a standard size pie plate will work great!




Tuesday 5th of May 2020

This was great! Instead of using the fresh cherries we had some frozen cherries and berries. I feared that is may mess up some moisture ratio's in the dish but turned out okay. Baked it for extra time due to the frozen berries. The perfect amount of sweet. I would be interested in experimenting with honey instead of maple syrup next time. What's your experience swapping those things. I know the water and sugar content is a little different. Love that you create and adapt recipes to using the natural sweeteners. Thanks a lot :)

Butter For All

Tuesday 5th of May 2020

Hi Meggie!

I'm so happy that this recipe worked well for you! Good choice to bake it a tad longer... I'm sure honey would work just as well, I often switch them out for each other! Thanks for taking the time to write a note and happy baking!