Sauerkraut pancakes consist of chopped sauerkraut in a crepe-style batter with herbs. They are a surprisingly delicious way of enjoying sauerkraut. Easy to make, nutritious, perfect as a vegetarian meal.
Sauerkraut pancakes (or ‘fuczki’, as they are called in Poland) are made with finely chopped raw sauerkraut, a handful of herbs and a few binding ingredients. Extremely easy to make, the batter can be prepared ahead and used later.
Sauerkraut pancakes are a traditional Lemko dish. Lemkos are an ethnic group inhabiting the mountainous regions of Poland, Slovakia and Ukraine. Originally this dish would have been extremely simple, often made with water or whey. Today sauerkraut pancake recipes tend to contain milk as well as herbs popular in Slavic cooking.
Sauerkraut, or fermented cabbage, is well known as an ingredient popular in Polish and other Slavic cuisines and often associated with dishes such as kapuśniak soup, bigos or pierogi. Adding sauerkraut to pancakes may surprise you but it works. If you are a fan of sauerkraut you will love this dish!
Sauerkraut pancakes ingredients and substitutions
- Sauerkraut: see preparation tips below.
- Flour: I used all-purpose flour, but you can use it in combination with whole wheat or oat flour.
- Milk: use either regular milk or oat milk.
- Egg
- Marjoram
- Caraway: if using seeds crush them a little in a pestle and mortar.
- Garlic and onion granules
- Pepper: be generous.
- Dill: you can use fresh parsley, instead.
- Vegetable oil: for frying the pancakes.
How to flavour this recipe
My version of Lemko sauerkraut pancakes contains more herbs than would originally have been used, but I wanted to infuse the sauerkraut with flavour. I used marjoram and caraway, frequently seen in Slavic dishes, including many modern-day recipes for sauerkraut pancakes. I also added fresh dill, another Slavic favourite, perfect with virtually all cabbage dishes (see creamy cabbage soup and salmon cabbage bake).
My savoury sauerkraut pancakes have lots of depth of flavour thanks to the onion and garlic granules (not traditional but work extremely well!).
Other flavour possibilities include using a herb called savory ('cząber' in Polish) and/or lovage ('lubczyk') – use approx. ½ teaspoon each. You should be able to find these in a Polish store. Alternatively use a Polish herb mix (also available in some Polish stores), but if it contains dill omit the fresh.
How to prepare sauerkraut for pancakes
Because sauerkraut is the star ingredient in this recipe I recommend that you use the best variety you can find. This means sauerkraut ideally made with salt (plus carrot, optionally) and nothing else.
Generally sauerkraut should not be soaked before using and this recipe is no exception. Yes, it’s salty and sour but that’s part of its charm! But do make sure you squeeze as much moisture out of it as possible. The best way to do this is with your hands.
Next finely chop your sauerkraut and, lastly, weigh it (or use measuring cups).
See also my tips for cooking sauerkraut!
Step-by-step recipe instructions
1.Make batter: To a bowl add the egg, most of the milk (reserve 2-3 tablespoons for later) and whisk until combined. Gradually add the flour whisking all the time until thoroughly combined and smooth.
2. Add herbs: Add all the herbs, a generous amount of freshly ground pepper, and whisk in to combine.
3. Add sauerkraut: Stir in the sauerkraut. Set aside for 10-15 minutes. The batter will be thick and not pourable, but if after 'resting' it for 15 minutes it becomes too thick (difficult to stir) add the remaining milk.
4. Cook pancakes: In a non-stick pan heat 1-2 tablespoons of oil (use enough oil to just cover the bottom of the pan), add tablespoons of the batter, flatten to a thickness of about ½ an inch and cook over a medium heat for 2-3 minutes on each side until nicely browned. Do not overcrowd the pan.
5. Serve: Remove from the heat, place for a few seconds on top of a paper towel to remove excess oil and serve. Yields approx. 16 pancakes.
Serving suggestions
Fuczki pancakes are typically served with sour cream, sometimes also bacon and fried onion. While for me personally sour cream is not essential (after all these pancakes are sour!) slowly cooked softened onion is. And if you add a little honey to the onion mixture or drizzle it directly over the pancakes your meal will be even more delicious.
Alternatively enjoy with a sprinkle of sugar – this surprising ingredient works extremely well with another savoury pancake recipe, traditional Polish potato pancakes.
Top tips
- Remove excess water from the sauerkraut before weighing it (or using a measuring cup).
- There is no need to add salt to the batter as sauerkraut is quite salty.
- If using caraway seeds (rather than powder) crush them a little in a pestle and mortar.
- You can prepare the sauerkraut pancake batter a day ahead. Keep covered, refrigerated. Add a little milk to loosen the consistency, if needed, before cooking the pancakes.
- Cook the pancakes over a medium heat until nicely browned on both sides.
- Do not overcrowd the pan.
- Best served hot.
- If you do not want to make too many pancakes save some of the batter for the following day so you can enjoy them fresh (leftover sauerkraut pancakes are not quite as good as freshly made).
- Not suitable for freezing.
Related recipes to try next
See also these other easy vegetarian recipes plus traditional Polish recipes!
Recipe
Sauerkraut Pancakes (Fuczki Recipe)
Ingredients
- 2 cups (250 g) sauerkraut strained, moderately tightly packed, see Instructions
- 1 cup (125 g) all-purpose/plain flour
- 1 cup (240 ml) milk any
- 1 large egg
- 1 teaspoon dried marjoram
- ⅔ teaspoon caraway seeds or ½ tsp powder
- ½ teaspoon garlic and onion granules each
- 3 tablespoons fresh dill finely chopped
- 4 tablespoons vegetable oil
- Pepper to taste
Instructions
- Prepare sauerkraut: Remove as much moisture from the sauerkraut as you can by squeezing it with your hands. Next finely chop your sauerkraut and, lastly, weigh it (or use measuring cups).
- Make batter: To a bowl add the egg, most of the milk (reserve 2-3 tablespoons for later) and whisk until combined. Gradually add the flour whisking all the time until thoroughly combined and smooth.
- Add herbs: Add all the herbs, a generous amount of freshly ground pepper, and whisk in to combine.
- Add sauerkraut: Stir in the sauerkraut. Set aside for 10-15 minutes. The batter will be thick and not pourable, but if after 'resting' it for 15 minutes it becomes too thick (difficult to stir) add the remaining milk.
- Cook pancakes: In a non-stick pan heat 1-2 tablespoons of oil (use enough oil to just cover the bottom of the pan), add tablespoons of the batter, flatten to a thickness of about ½ an inch and cook over a medium heat for 2-3 minutes on each side until nicely browned. Do not overcrowd the pan.
- Serve: Remove from the heat, place for a few seconds on top of a paper towel to remove excess oil and serve. Yields approx. 16 pancakes.
Notes
-
- Remove excess water from the sauerkraut before weighing it (or using a measuring cup).
-
- There is no need to add salt to the batter as sauerkraut is quite salty.
- If using caraway seeds (rather than powder) crush them a little in a pestle and mortar.
-
- You can prepare the sauerkraut pancake batter a day ahead. Keep covered, refrigerated. Add a little milk to loosen the consistency, if needed, before cooking the pancakes.
-
- Cook the pancakes over a medium heat until nicely browned on both sides.
-
- Do not overcrowd the pan.
-
- Best served hot.
-
- If you do not want to make too many pancakes save some of the batter for the following day so you can enjoy them fresh (leftover sauerkraut pancakes are not quite as good as freshly made).
-
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these savoury pancakes with sauerkraut I'd love to know how you liked them. Let me know in the comments below, thanks:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Lucy says
Interested in making these. Is the sourkraut not biitter? Don’t need to cook it first?
Monika says
No, you do not need to cook the sauerkraut beforehand. Just drain well and chop quite finely. If you are worried your sauerkraut is bitter serve these pancakes with a drizzle of honey.
Steve says
I made these with a mixture of homemade sauerkraut and homemade lactose-fermented beets I had on hand. Turned out great and would have even without the beets. The caraway is a must. It gives it a nice earthy flavor. Thanks for a great recipe.
Monika says
You are welcome! I like the idea of adding fermented beets. Must have produced a nice colour:)
Gretchen says
Could I cook these in an air fryer?
Monika says
I haven't tried it so I am not sure, but if you've used it to make other pancakes, with success, these might also work. Good luck!