German Pancakes with Sauerkraut Filling (Buchweizenpfannkuchen mit Sauerkrautfüllung)

German Pancakes with Sauerkraut Filling (Buchweizenpfannkuchen mit Sauerkrautfüllung)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.7
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 687.2 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 6.1 g
  • Protein: 9.4 g


German savory pancake dish German savory pancake dish
Number of Servings: 6


    1.5 C Buckwheat or whole wheat flour
    2 C Water
    1/2 Tsp salt
    2 Tbsp soy flour
    1/2 Onion
    3.5 oz smoked tofu or 3 cut up veggie burgers (I used eggplant burgers)
    1/2 jar (or 1 can) Sauerkraut
    1/2 C Vegetable broth
    1.5 C Soy milk or almond milk
    2 Tbsp nutritional yeast
    2 Tbsp flour
    1 tsp mustard
    1 tbsp vegetable bouillon
    a pinch of nutmeg


Make dough out of flour, water, salt, and soy flour. Let sit for at least 30 minutes, as it will start to rise.

Make dough into 4-6 pancakes on a griddle or in a pan.

Grill the tofu or veggie burgers with the onions in some oil spray until browned. Add the broth and sauerkraut. Cook approximately 20 minutes.

Heat soy milk, flour, and nutritional yeast in a pot. Cook with the bouillon and the nutmeg.

Spray a baking pan with oil and lay out your pancakes. Fill with the sauerkraut filling and roll up. Drizzle pancakes with sauce.

Cook on 425 degrees Fahrenheit for 20-30 minutes until the sauce is dark brown.

Number of Servings: 6

Recipe submitted by SparkPeople user ERIKA00177.