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Fuczki Polish Sauerkraut Pancakes Recipe

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A plate of pancakes with sauerkraut and Polish recipe flair.

Have you ever heard of fuczki? I bet not! Polish sauerkraut pancakes recipe is not even popular in Poland. This dish is regional and specific to Podkarpackie (Subcarpathia) region.

Even though I was born and raised here, I discovered this dish a few years ago and fell in love with it immediately.

Why? First of all, fuczki are quick and easy to make. Secondly, they are quite healthy. Last but not least- they are delicious and cheap!

About Polish Sauerkraut Pancakes Recipe

The recipe for Polish sauerkraut pancakes is very easy. All you need to do is mix the pancake dough with chopped sauerkraut and onion. It literally takes 5-10 minutes!

Fuczki are specific to kuchnia łemkowska and they taste similar to placki ziemniaczane – Polish potato pancakes that are VERY popular in Poland.

I like fuczki more as sauerkraut is definitely healthier than potatoes.

See also my kapusniak Polish sauerkraut soup recipe and Polish sauerkraut and mushroom pies recipe.

Tips For Serving Fuczki

1. They taste best fresh.

Even though you can store them in the fridge and serve them the following day, sauerkraut pancakes taste best when eaten right after frying.

They are crispy for some time and after half an hour or so, the structure is softer.

2. Serve them with add-ons.

The best add-on for fuczki is sour cream or Polish garlic sauce that is basically a sour cream with minced garlic and a bit of salt.

3. Fry them in oil or butter.

I went for rapeseed oil.

4. Use spelt or white flour.

Spelt flour is obviously healthier and I use it most of the times. Today I mixed white and spelt flour for a change.

Polish Sauerkraut Pancakes Recipe


Yield: 4 servings

Fuczki Polish Sauerkraut Pancakes Recipe

A plate of pancakes with sour cream and dill, inspired by a Fuczki Polish recipe.

Have you ever heard of fuczki? I bet not! Polish sauerkraut pancakes recipe is not even popular in Poland. This dish is regional and specific to Podkarpackie (Subcarpathia) region.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 4 cups of sauerkraut
  • 1 onion
  • 2 cups of flour (white or spelt flour)
  • 3/4 cup of milk
  • 3 eggs
  • oil
  • salt, pepper
  • sour cream
  • garlic (optionally)


  1. Drain the sauerkraut by squeezing it carefully. Make sure there is no water left and chop it finely.
  2. Finely chop the onion.
  3. Mix all the ingredients for the dough in the food processor. If you are doing it manually, whip milk and eggs first, then slowly start adding the flour, mixing all the time.
  4. Add sauerkraut and onion to the dough.
  5. Season with salt and pepper (remember that the sauerkraut is already salty, so make sure to taste it before seasoning).
  6. Using the spoon, place the small pieces of the dough on the hot pan with oil. Fry for 3 minutes each side (fuczki needed to be golden).
  7. Place fuczki briefly on a plate lined with paper towels to drain off excess fat.
  8. Serve with sour cream or garlic sauce (sour cream with minced garlic and salt).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 390Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 1473mgCarbohydrates: 61gFiber: 8gSugar: 7gProtein: 15g

These data are indicative and calculated by Nutritionix

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