Molly Yeh’s sauerkraut pancakes are a brilliant fusion of Jewish deli flavors and American breakfast comfort. Tangy sauerkraut is folded into a simple batter, then pan-fried until golden and crisp on the edges, soft and tender inside. They’re a quick, pantry-friendly dish that works for breakfast, brunch, or a savory snack, and the sauerkraut adds a pleasant sour note that cuts through the richness beautifully.
Ingredients
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 1/2 cups (360 ml) buttermilk
- 3 tablespoons (45 g) unsalted butter, melted and slightly cooled
- 1 cup (150 g) sauerkraut, drained and squeezed dry, then chopped
- 2 tablespoons chopped fresh dill (optional)
- Vegetable oil or neutral oil, for frying
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be lumpy; do not overmix.
- Fold in the chopped sauerkraut and dill (if using). Let the batter rest for 5 minutes while you heat the pan.
- Heat a large nonstick skillet or griddle over medium heat. Add about 1 tablespoon of oil and swirl to coat.
- For each pancake, pour about 1/4 cup (60 ml) of batter onto the hot skillet. Cook in batches, leaving space between pancakes.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until golden brown on the other side, another 2–3 minutes.
- Transfer to a plate and keep warm in a low oven (200°F/95°C) while cooking the remaining batter. Add more oil to the pan as needed.
- Serve warm with sour cream, applesauce, or a dollop of crème fraîche.
Tips
- Squeeze the sauerkraut well: Excess moisture makes the batter thin and the pancakes soggy. Use your hands to press out as much liquid as possible before chopping.
- Don’t overmix: Stir just until the flour is incorporated. Overmixing develops gluten, resulting in tough, rubbery pancakes.
- Adjust the heat: If the pancakes brown too quickly, lower the heat. Medium heat allows the inside to cook through without burning the outside.
- Substitute buttermilk: If you don’t have buttermilk, mix 1 1/2 cups (360 ml) milk with 1 1/2 tablespoons lemon juice or white vinegar. Let sit for 5 minutes before using.
Serving Suggestions
These pancakes are delicious with a dollop of sour cream or crème fraîche and a sprinkle of fresh dill. For a heartier meal, serve them alongside smoked salmon, a fried egg, or roasted potatoes. A side of applesauce adds a sweet contrast that balances the tang.
Variations
- Add cheese: Fold in 1/2 cup (50 g) shredded Swiss, Gruyère, or cheddar for extra richness.
- Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The batter may need a little extra buttermilk to reach the right consistency.
- Add protein: Mix in 1/2 cup (75 g) diced ham or cooked bacon for a more substantial meal.
- Spice it up: Add a pinch of caraway seeds or a dash of smoked paprika to the batter for a flavor twist.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 1 month. Reheat in a toaster, toaster oven, or skillet over medium heat until hot and crisp. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned? Yes, fresh sauerkraut works well. Just be sure to squeeze out excess liquid and chop it finely. The flavor may be slightly more pronounced, which is a plus for many.
Can I make the batter ahead of time? You can prepare the batter up to 2 hours in advance and keep it refrigerated. Stir gently before using. The baking powder may lose some lift, so the pancakes might be slightly less fluffy.
Why are my pancakes sticking to the pan? Ensure the pan is hot before adding oil, and use enough oil to coat the surface. A nonstick skillet or a well-seasoned cast-iron pan works best.
Can I use whole wheat flour? Yes, substitute up to half of the all-purpose flour with whole wheat. The pancakes will be denser and have a nuttier flavor.
What if I don’t like dill? You can omit it or substitute with chives, parsley, or a pinch of caraway seeds.
Are these pancakes suitable for a vegetarian diet? Yes, they are vegetarian as written. To make them vegan, use a plant-based buttermilk (like soy milk with lemon juice) and replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
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