German Potato Pancake - Pickert Recipe (2024)

Westphalian Pickert, also known as Lappenpickert, is a hearty German potato pancake that’s easy to make from scratch according to Grandma’s Original recipe! What was then considered a “poor man’s food” is now a delicious regional specialty in Germany!

The Best German Potato Pancake “Pickert” Recipe

Are you ready to dive into the culinary world of Westphalia? Today I’d like to share with you a delicious recipe for Pickert – a rustic dish that combines tradition and flavor. But what actually is Pickert?

What is Pickert?

Pickert is a savory pancake from Westphalia, Germany, that is perfect for a hearty breakfast or brunch. It is characterized by its thick, fluffy consistency and its unique, slightly sour taste, which comes from the addition of yeast.

It is also popularly known as the “national dish” of the Lippe (German Region) people. The origin of the word Pickert can be derived from the Low German word “pecken” = to stick, as the dough is sticky during preparation.

German potato pancake used to be baked on the so-called Pickert plate at low heat, often with eggs and some bacon. At the weekly markets in the German “Lipperland”, Pickert is still often prepared fresh, but with this recipe you can easily make the delicious pancake without eggs and bacon!

The ingredients:

• Potatoes
• Flour (wheat, spelt or gluten-free flour)
• Soy milk (lukewarm) or other vegetable milk
• Fresh yeast (or 1 packet of dry yeast)
• Sugar
• Salt
• Raisins (optional)
• Oil (for frying)

How to make Pickert from scratch

As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact quantities in the recipe card below!

Step 1: Make the pickert batter

First, dissolve the yeast in lukewarm soy milk with the sugar and set aside briefly until it foams. Meanwhile, shred the potatoes into a bowl. Then add the yeast mixture, flour, salt and raisins and mix well. Then cover the bowl airtight and let the dough rise for about 1 hour.

Step 2: Cook the pancakes

Heat plenty of oil in a frying pan. When the oil is hot, pour in a ladleful of dough, smooth it out into a circle and fry over medium heat with the lid on until golden brown on both sides. Drain on paper towels and fry the next pancake in the meantime. Serve the pancakes still warm with desired toppings.

Serve Pickert sweet or savory?

Pickert is a versatile dish and can be served with a variety of toppings. Classically, it is enjoyed with sugar beet syrup, butter and jam or applesauce and vanilla sauce. For the traditional savory version, you can replace about 100 ml of soy milk with beer when making the batter. Then you can eat the savory Pickert with vegan liverwurst or with vegan bacon and onions.

How to store leftover Pickert?

If you have leftover German potato Pancake, you can easily store it in the refrigerator. Just store it in an airtight container and reheat it in the pan when needed.

This Vegan Pickert recipe is:

• Eggless
• Daily-free
• Plantbased
• Hearty and delicious!
• Thick and fluffy
• Easy to make
• Delicious
• Versatile
• Inexpensive
• Perfect for breakfast, brunch, lunch or dinner!

Recipe Video

Pickert is a wonderful example of traditional Westphalian cuisine and a treat for any palate. If you try this vegan potato pancake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your pancake dish and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka – maybe your Pickert adventure will even become the next culinary trend! Have fun trying it out and bon appétit! 🙂

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