25 Easy Authentic German Breakfast Recipes for Every Taste

Germany is a country known for its rich culinary traditions, hearty meals, and an incredible variety of breads, pastries, and breakfast delights.

While many think of German cuisine as centered around sausages and beer, its breakfast offerings are equally remarkable.

From flaky croissants filled with ham and cheese to creamy quark spreads on fresh bread, German breakfasts combine flavor, nutrition, and tradition in every bite.

Whether you prefer sweet, savory, light, or indulgent, there’s something in German cuisine to satisfy every morning appetite.

In this blog, we’ve curated 25 authentic German breakfast recipes that bring the tastes of Germany straight to your table.

These recipes include traditional favorites like Bauernfrühstück (Farmer’s Breakfast), Weißwurst with pretzels, hearty potato pancakes, sweet Berliner Pfannkuchen, and much more.

Each dish is designed to be approachable, using ingredients you can find at home, while staying true to authentic German flavors.

25 Easy Authentic German Breakfast Recipes for Every Taste

Exploring German breakfasts is a delicious way to experience the country’s culinary culture.

These 25 recipes offer everything from simple, wholesome options like muesli with yogurt to indulgent treats like Kaiserschmarrn.

Whether you’re cooking for family, friends, or just yourself, these breakfasts promise a flavorful start to your day.

Try them at home and enjoy the authentic tastes of Germany without leaving your kitchen.

Bauernfrühstück (Farmer’s Breakfast)

Bauernfrühstück, or Farmer’s Breakfast, is a hearty German morning dish that combines potatoes, eggs, onions, and bacon into a rustic, filling skillet meal.

Traditionally enjoyed in rural Germany, it’s perfect for a weekend breakfast or brunch that will keep you energized for hours.

Ingredients:

• 4 medium potatoes, peeled and diced
• 4 slices of smoked bacon, chopped
• 1 medium onion, finely chopped
• 4 large eggs
• 2 tablespoons milk
• 2 tablespoons butter
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Optional: 1 small apple, peeled and diced for a touch of sweetness

Instructions:

1. Boil the diced potatoes in salted water for 5–7 minutes until slightly tender but not fully cooked. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped bacon and cook until crispy, releasing flavorful fat.
3. Add the onions (and optional apple) to the skillet and sauté until golden and fragrant.
4. Add the parboiled potatoes to the skillet, season with salt and pepper, and fry until golden brown and crispy on all sides.
5. In a bowl, whisk the eggs with milk, salt, and pepper. Pour the egg mixture over the potato and bacon mixture. Reduce the heat to low and cook gently, stirring occasionally, until the eggs are just set.
6. Garnish with fresh parsley and serve immediately, optionally with slices of rustic bread.

Bauernfrühstück delivers a perfect balance of crispy potatoes, smoky bacon, and fluffy eggs.

Its rustic charm makes it an authentic and satisfying German breakfast.

Weißwurst with Sweet Mustard and Pretzels

Weißwurst, or Bavarian white sausage, is a classic specialty traditionally eaten before noon in southern Germany.

Served with sweet mustard and soft pretzels, this breakfast offers a delicate flavor experience, combining tender sausage with the slight sweetness of Bavarian mustard.

Ingredients:

• 4 Weißwurst sausages (Bavarian white sausage)
• 4 soft pretzels, freshly baked
• 4 tablespoons Bavarian sweet mustard
• Water for simmering
• Optional: Freshly chopped chives for garnish

Instructions:

1. Fill a medium pot with water and bring it to a gentle simmer. Avoid boiling, as this can cause the sausages to split.
2. Add the Weißwurst sausages to the simmering water and cook gently for 10–12 minutes until heated through.
3. While the sausages are warming, bake or warm the pretzels according to package instructions or your homemade recipe.
4. Serve the sausages on a plate with a dollop of sweet mustard on the side and the pretzels freshly baked. Garnish with chopped chives if desired.
5. Traditionally, the sausage is eaten by cutting the casing open and dipping the tender interior into the sweet mustard.

Weißwurst breakfast is a true Bavarian delight, offering a light, flavorful, and culturally rich start to your day.

The combination of tender sausage, sweet mustard, and soft pretzels is simply irresistible.

German Bircher Muesli

Bircher Muesli is a refreshing, healthy breakfast originating in Switzerland but widely embraced across Germany.

Made with oats, grated apple, yogurt, and nuts, it’s a nutritious start to the day that combines natural sweetness with creamy texture.

Ingredients:

• 1 cup rolled oats
• 1 cup milk or plant-based milk
• 1 cup plain yogurt
• 1 large apple, grated
• 2 tablespoons lemon juice
• 2 tablespoons honey or maple syrup
• 1/4 cup chopped nuts (almonds or hazelnuts recommended)
• 1/4 cup raisins or dried berries
• Fresh fruit slices for topping (optional)

Instructions:

1. In a bowl, combine rolled oats and milk. Cover and refrigerate for at least 30 minutes, preferably overnight, to soften the oats.
2. In a separate bowl, mix grated apple with lemon juice to prevent browning.
3. Add the yogurt, honey, nuts, and raisins to the soaked oats. Stir until well combined.
4. Gently fold in the grated apple. Adjust sweetness to taste with extra honey if needed.
5. Serve in bowls, garnished with fresh fruit slices or a sprinkle of extra nuts for crunch.

German Bircher Muesli is a light, energizing breakfast that balances creamy yogurt, sweet fruit, and crunchy nuts.

It’s perfect for those looking for a wholesome and refreshing start to their morning.

Rührei mit Kräutern

Rührei mit Kräutern is a simple yet flavorful German breakfast staple.

Fluffy scrambled eggs are enriched with fresh herbs, giving a light, aromatic start to the day.

It’s often served with crusty bread and butter for a satisfying, classic morning meal.

Ingredients:

• 4 large eggs
• 2 tablespoons milk or cream
• 1 tablespoon butter
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh dill, chopped (optional)
• Salt and black pepper to taste
• 2 slices of rustic bread, toasted

Instructions:

1. In a bowl, whisk together eggs, milk, salt, and pepper until smooth.
2. Heat butter in a nonstick skillet over medium-low heat. Once melted, pour in the egg mixture.
3. Stir gently with a spatula, slowly folding the eggs as they cook. Avoid high heat to keep them soft and creamy.
4. When eggs are nearly set, sprinkle in the chopped herbs and fold them gently to distribute evenly.
5. Serve immediately on toasted bread, optionally adding a small pat of butter.

Herb scrambled eggs are a delicate and aromatic breakfast that feels light yet fulfilling.

The fresh herbs elevate simple eggs into an authentically German morning dish.

Fränkische Leberkäse mit Spiegelei

Leberkäse is a Bavarian and Franconian specialty, often compared to a dense, flavorful meatloaf.

Served hot with a fried egg on top and a side of mustard or bread, it makes for a hearty and indulgent breakfast.

Ingredients:

• 8 oz Leberkäse (can be bought pre-made at a German butcher or supermarket)
• 2 large eggs
• 1 tablespoon butter or oil
• 1 teaspoon German sweet mustard
• 1 slice rye or crusty bread per serving
• Salt and pepper to taste

Instructions:

1. Slice the Leberkäse into thick pieces, about 1/2 inch thick.
2. Heat butter or oil in a skillet over medium heat. Fry the Leberkäse slices for 3–4 minutes on each side until golden brown.
3. In a separate small pan, fry the eggs sunny-side up, seasoning lightly with salt and pepper.
4. Serve the Leberkäse slices on a plate, top each with a fried egg, and accompany with a dollop of sweet mustard and slices of bread.

Leberkäse with a fried egg is a rich, indulgent German breakfast that combines meaty, savory flavors with creamy yolk for a uniquely satisfying start to the day.

Vollkornbrot mit Quark und Radieschen

This is a light, traditional German breakfast featuring creamy quark spread over hearty wholegrain bread, topped with fresh radish slices.

It’s simple, nutritious, and full of authentic German flavors.

Ingredients:

• 2 slices wholegrain or rye bread
• 4 tablespoons quark (or cream cheese if unavailable)
• 4–5 radishes, thinly sliced
• 1 teaspoon fresh chives, chopped
• 1/2 teaspoon salt
• Black pepper to taste
• Optional: A drizzle of olive oil or a sprinkle of paprika

Instructions:

1. Spread quark evenly over each slice of bread.
2. Arrange radish slices on top of the quark.
3. Sprinkle with salt, pepper, and chopped chives. Optionally, drizzle a small amount of olive oil or a pinch of paprika for extra flavor.
4. Serve immediately with a cup of coffee or tea.

Wholegrain bread with quark and radishes is a refreshing and healthy breakfast option.

Its creamy, crisp, and savory combination makes it a classic German start to the day.

Pfannkuchen (German Pancakes)

Pfannkuchen are traditional German pancakes, thin and soft, often served for breakfast or brunch.

They can be enjoyed sweet with fruit, jam, or powdered sugar, or savory with cheese and herbs.

Ingredients:

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• 1 tablespoon sugar (for sweet version)
• 1 pinch of salt
• 2 tablespoons butter for frying
• Optional toppings: powdered sugar, fresh berries, jam, or cheese

Instructions:

1. In a mixing bowl, whisk together flour, milk, eggs, sugar, and salt until smooth. Let the batter rest for 10 minutes.
2. Heat a nonstick skillet over medium heat and melt a small amount of butter.
3. Pour a thin layer of batter into the pan and cook for 2–3 minutes until the edges start to lift. Flip carefully and cook for another 1–2 minutes.
4. Repeat with the remaining batter, adding butter as needed.
5. Serve immediately with your choice of toppings, sweet or savory.

Pfannkuchen are versatile, light, and fluffy.

They offer a perfect canvas for both sweet and savory German breakfast flavors.

Brezen mit Butter (Soft Pretzels with Butter)

A simple, iconic German breakfast: soft pretzels served with butter.

Perfectly chewy, golden-brown pretzels are slightly salty and best enjoyed warm straight from the oven.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dry yeast
• 3/4 cup warm water
• 2 tablespoons baking soda (for boiling)
• 2 tablespoons butter, melted

Instructions:

1. In a bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
2. Mix in flour and salt, kneading into a smooth dough for about 5–7 minutes. Let rise for 1 hour until doubled in size.
3. Preheat oven to 425°F (220°C). Divide dough into 4 pieces and shape each into a pretzel.
4. Boil water with baking soda in a large pot. Immerse each pretzel for 30 seconds, then transfer to a baking sheet.
5. Bake for 12–15 minutes until golden brown. Brush with melted butter before serving.

Soft pretzels with butter are a warm, comforting breakfast treat.

Their chewy texture and buttery finish make them a beloved German morning staple.

Apfelpfannkuchen (German Apple Pancakes)

Apfelpfannkuchen are thin, tender pancakes filled with sweet, lightly caramelized apple slices.

Often dusted with powdered sugar, they are a delightful fruity breakfast treat.

Ingredients:

• 1 cup flour
• 1 cup milk
• 2 eggs
• 1 tablespoon sugar
• 1 pinch of salt
• 2 medium apples, peeled, cored, and sliced thin
• 2 tablespoons butter
• Powdered sugar for dusting

Instructions:

1. Prepare the pancake batter by mixing flour, milk, eggs, sugar, and salt.
2. Heat butter in a skillet and sauté apple slices until slightly softened. Remove from skillet.
3. Pour a thin layer of batter into the skillet, place apple slices on top, and cook until golden on both sides.
4. Repeat with remaining batter and apples. Dust with powdered sugar before serving.

Apfelpfannkuchen are a sweet and satisfying way to start the day.

The combination of tender pancakes and warm apples is classic German comfort food.

Müsli mit Joghurt und Obst (Muesli with Yogurt and Fruit)

A refreshing and healthy German breakfast, combining crunchy muesli, creamy yogurt, and fresh seasonal fruits.

It’s light, nutritious, and perfect for a quick morning meal.

Ingredients:

• 1 cup rolled oats or muesli
• 1 cup plain yogurt
• 1 tablespoon honey or maple syrup
• 1/2 cup fresh berries or sliced fruits
• 2 tablespoons chopped nuts (optional)

Instructions:

1. Mix the oats or muesli with yogurt and honey in a bowl.
2. Top with fresh fruit and nuts.
3. Serve immediately, chilled.

Muesli with yogurt and fruit is simple, refreshing, and wholesome—a perfect light German breakfast.

Kartoffelrösti (German Potato Rösti)

Rösti are crispy, golden potato pancakes popular in Germany and Switzerland.

Served with eggs or smoked salmon, they make a hearty breakfast full of texture and flavor.

Ingredients:

• 4 medium potatoes, peeled and grated
• 1 small onion, grated
• 1 tablespoon flour
• 1 egg
• Salt and pepper to taste
• 2 tablespoons butter or oil

Instructions:

1. Squeeze excess moisture from the grated potatoes and onion.
2. In a bowl, combine potatoes, onion, flour, egg, salt, and pepper.
3. Heat butter or oil in a skillet over medium heat. Form small patties and fry until golden brown and crispy, about 4–5 minutes per side.
4. Serve hot with eggs, sour cream, or smoked salmon.

Kartoffelrösti are crispy, golden, and full of flavor.

This versatile dish is a satisfying, authentic German breakfast option.

Milchreis (German Rice Pudding)

Milchreis is a creamy, comforting rice pudding often eaten for breakfast in Germany.

Served with cinnamon, sugar, or fruit compote, it’s a warm and nostalgic morning treat.

Ingredients:

• 1 cup short-grain rice
• 4 cups milk
• 2 tablespoons sugar
• 1 pinch of salt
• 1 teaspoon vanilla extract
• Cinnamon and sugar or fruit compote for serving

Instructions:

1. Rinse the rice under cold water. In a saucepan, bring milk, sugar, and salt to a gentle boil.
2. Add the rice, reduce heat, and simmer for 25–30 minutes, stirring frequently, until creamy and tender.
3. Stir in vanilla extract.
4. Serve warm, sprinkled with cinnamon sugar or topped with fruit compote.

Milchreis is creamy, warm, and comforting.

This classic German breakfast is a perfect balance of simple ingredients and indulgent flavor.

Semmeln mit Butter und Marmelade

A quintessential German breakfast includes fresh, soft bread rolls (Semmeln) served with creamy butter and fruit jam.

This simple combination is a staple in households and cafés across Germany.

Ingredients:

• 4 fresh German bread rolls (Semmeln)
• 4 tablespoons butter, softened
• 4 tablespoons fruit jam (strawberry, raspberry, or apricot)
• Optional: slices of cheese or cold cuts

Instructions:

1. Slice the Semmeln in half horizontally.
2. Spread a generous layer of butter on each half.
3. Add fruit jam on top of the butter.
4. Serve immediately with coffee or tea. Optionally, add cheese or cold cuts for a savory twist.

Semmeln with butter and jam are a simple, classic German breakfast.

The combination of fresh bread, creamy butter, and sweet jam is comforting and versatile.

Quarkküchle (German Quark Pancakes)

Quarkküchle are small, fluffy pancakes made with quark cheese, lightly fried to golden perfection.

They are slightly sweet and often served with powdered sugar, fruit, or compote.

Ingredients:

• 250 g quark (or ricotta)
• 1 egg
• 2 tablespoons sugar
• 4 tablespoons flour
• 1 pinch of salt
• Butter for frying
• Powdered sugar for dusting
• Optional: fruit compote

Instructions:

1. In a bowl, mix quark, egg, sugar, flour, and salt until smooth.
2. Heat butter in a skillet over medium heat.
3. Drop spoonfuls of the batter into the skillet and gently flatten to form small pancakes.
4. Fry until golden brown on both sides, about 2–3 minutes per side.
5. Serve warm, dusted with powdered sugar or with fruit compote.

Quarkküchle are light, fluffy, and deliciously soft.

This sweet German breakfast treat pairs perfectly with morning coffee.

Frühstücksteller (Traditional German Breakfast Plate)

A Frühstücksteller is a classic German breakfast plate combining a variety of items like cold cuts, cheeses, boiled eggs, and fresh vegetables.

It’s a balanced, hearty start to the day.

Ingredients:

• 2 boiled eggs
• 2 slices of bread or rolls
• 4 slices of cold cuts (ham, salami, or roast beef)
• 2 slices of cheese (Gouda or Emmental)
• 1 small cucumber, sliced
• 5 cherry tomatoes
• Butter for spreading
• Salt and pepper to taste

Instructions:

1. Arrange the cold cuts, cheese, sliced cucumber, and cherry tomatoes on a plate.
2. Peel the boiled eggs and cut in half. Season with salt and pepper.
3. Serve with bread or rolls and butter on the side.

The Frühstücksteller is a well-rounded and satisfying German breakfast, offering a variety of flavors, textures, and nutrients.

Rote Grütze mit Vanillesauce

Rote Grütze is a traditional German dessert-style breakfast made from red berries, served with sweet vanilla sauce.

It’s refreshing, fruity, and lightly sweet—perfect for a morning treat.

Ingredients:

• 300 g mixed red berries (raspberries, strawberries, red currants)
• 50 g sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 cup vanilla sauce (homemade or store-bought)

Instructions:

1. In a saucepan, combine berries, sugar, and water. Bring to a gentle boil.
2. Dissolve cornstarch in a little cold water and add to the berry mixture. Stir until thickened.
3. Allow to cool slightly. Serve in bowls topped with warm vanilla sauce.

Rote Grütze with vanilla sauce is a light, fruity German breakfast that is both refreshing and indulgent.

Laugenstangen mit Käse (Pretzel Sticks with Cheese)

Laugenstangen are soft pretzel sticks, often topped with cheese or seeds. They’re a savory breakfast option that pairs wonderfully with butter or cold cuts.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dry yeast
• 3/4 cup warm water
• 2 tablespoons baking soda
• 1/4 cup grated cheese (optional)
• 2 tablespoons butter, melted

Instructions:

1. Mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
2. Combine flour and salt, then knead into the yeast mixture to form dough. Let rise for 1 hour.
3. Preheat oven to 425°F (220°C). Shape dough into sticks.
4. Boil a pot of water with baking soda. Dip each stick briefly, then place on a baking sheet.
5. Sprinkle with cheese if desired and bake 12–15 minutes until golden. Brush with melted butter before serving.

Cheesy Laugenstangen are soft, savory, and satisfying. They’re perfect for a hearty German breakfast or snack.

Eiersalat auf Brot (German Egg Salad on Bread)

Eiersalat, or German egg salad, is a creamy, flavorful mix of chopped eggs and mayonnaise, traditionally served on bread or rolls for breakfast or brunch.

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 tablespoons mayonnaise
• 1 teaspoon mustard
• Salt and pepper to taste
• 2 slices of bread or rolls
• Optional: chopped chives or parsley

Instructions:

1. In a bowl, mix chopped eggs with mayonnaise, mustard, salt, and pepper until well combined.
2. Spread the egg salad evenly on bread or rolls.
3. Garnish with chopped chives or parsley if desired. Serve immediately.

Eiersalat auf Brot is a creamy, savory German breakfast option that is simple, filling, and packed with flavor.

Schinken-Käse Croissant (Ham and Cheese Croissant)

A popular German breakfast pastry, the Schinken-Käse Croissant combines flaky buttery layers with savory ham and melted cheese.

It’s warm, satisfying, and perfect for a morning treat.

Ingredients:

• 4 store-bought or homemade croissants
• 4 slices of ham
• 4 slices of cheese (Emmental or Gouda)
• 1 tablespoon butter, for brushing

Instructions:

1. Preheat oven to 180°C (350°F).
2. Slice each croissant horizontally but not all the way through.
3. Place a slice of ham and cheese inside each croissant.
4. Brush the top with melted butter and bake for 10–12 minutes until cheese is melted and croissants are golden brown.
5. Serve warm.

Schinken-Käse Croissants are a deliciously indulgent German breakfast, combining flaky pastry with savory ham and creamy melted cheese.

Berliner Pfannkuchen (German Jelly-Filled Doughnuts)

Berliner Pfannkuchen, commonly called Berliners, are sweet, fried doughnuts filled with jam and dusted with sugar.

Traditionally enjoyed during breakfast or special occasions, they’re soft and indulgent.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup milk, warm
• 2 tablespoons sugar
• 1 packet dry yeast
• 2 eggs
• 1/4 cup butter, melted
• Jam (raspberry or strawberry) for filling
• Powdered sugar for dusting
• Oil for frying

Instructions:

1. Mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine flour, eggs, and melted butter with the yeast mixture. Knead into smooth dough. Let rise for 1 hour.
3. Roll out dough to 1/2 inch thickness and cut into circles. Let rise again for 20 minutes.
4. Heat oil in a deep pan and fry the doughnuts until golden brown. Drain on paper towels.
5. Fill each doughnut with jam using a piping bag and dust with powdered sugar.

Berliner Pfannkuchen are soft, sweet, and perfect for a special German breakfast or brunch treat.

Spinat-Ei Pfanne (Spinach and Egg Skillet)

A healthy and flavorful German breakfast option, Spinat-Ei Pfanne combines sautéed spinach with eggs for a nutritious start to the day.

Ingredients:

• 200 g fresh spinach
• 4 eggs
• 1 tablespoon olive oil
• 1 small onion, chopped
• Salt and pepper to taste
• Optional: grated cheese

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions until translucent.
2. Add spinach and cook until wilted. Season with salt and pepper.
3. Make small wells in the spinach and crack eggs into them. Cover and cook until eggs are set.
4. Optionally sprinkle with grated cheese before serving.

Spinat-Ei Pfanne is a light, nutritious, and satisfying German breakfast. It’s packed with greens and protein to start the day energized.

Zwiebelkuchen (German Onion Pie)

Zwiebelkuchen is a savory onion tart popular in southern Germany.

Traditionally eaten with a slice of bread or a glass of white wine, it’s also a hearty breakfast option.

Ingredients:

• 200 g flour
• 100 g butter, cold
• 1 egg
• 500 g onions, thinly sliced
• 150 g bacon, diced
• 200 ml sour cream
• 2 eggs
• Salt and pepper to taste

Instructions:

1. Preheat oven to 180°C (350°F).
2. Make dough by combining flour, butter, and 1 egg. Press into a tart pan and pre-bake for 10 minutes.
3. Sauté onions and bacon until translucent. Mix with sour cream, eggs, salt, and pepper.
4. Pour mixture into pre-baked crust and bake for 25–30 minutes until golden and set.

Zwiebelkuchen is a hearty, flavorful breakfast tart. Its savory combination of onions, bacon, and creamy custard makes it an authentic German morning favorite.

Leberwurstbrot (Liverwurst on Bread)

Leberwurstbrot is a traditional German breakfast of creamy liverwurst spread on hearty bread.

Often paired with pickles or onions, it’s savory and satisfying.

Ingredients:

• 4 slices of rye or wholegrain bread
• 150 g liverwurst
• 1 small onion, thinly sliced
• Optional: pickles or radishes

Instructions:

1. Spread liverwurst evenly on each slice of bread.
2. Top with thin onion slices and optional pickles or radishes.
3. Serve immediately.

Leberwurstbrot is a simple yet robust German breakfast option.

Its savory flavor and hearty bread make it a filling start to the day.

Kaiserschmarrn (Austrian/German Shredded Pancake)

Kaiserschmarrn is a fluffy, shredded pancake popular in Bavaria.

Lightly sweetened, caramelized, and often served with fruit compote, it’s a delightful breakfast treat.

Ingredients:

• 4 eggs, separated
• 1 cup flour
• 1 cup milk
• 2 tablespoons sugar
• 2 tablespoons butter
• Powdered sugar for dusting
• Fruit compote for serving

Instructions:

1. Whisk egg yolks with milk, flour, and sugar until smooth.
2. Beat egg whites until stiff peaks form and fold into the batter.
3. Melt butter in a skillet over medium heat. Pour batter and cook until the bottom is golden. Flip and cook briefly, then shred into pieces using spatulas.
4. Sprinkle with powdered sugar and serve with fruit compote.

Kaiserschmarrn is a light, fluffy, and indulgent breakfast.

Its sweet, shredded texture and fruity accompaniments make it a beloved German morning dish.

Kartoffelpfannkuchen (German Potato Pancakes)

Kartoffelpfannkuchen are savory potato pancakes, crispy on the outside and tender inside.

Often served with applesauce or sour cream, they’re a traditional German breakfast favorite.

Ingredients:

• 4 medium potatoes, grated
• 1 small onion, grated
• 2 eggs
• 2 tablespoons flour
• Salt and pepper to taste
• Oil or butter for frying

Instructions:

1. Squeeze out excess moisture from grated potatoes and onion.
2. Mix potatoes, onion, eggs, flour, salt, and pepper.
3. Heat oil in a skillet. Form small pancakes and fry until golden on both sides.
4. Serve warm with applesauce or sour cream.

Kartoffelpfannkuchen are a hearty, comforting German breakfast. Their crispy exterior and soft interior make them an irresistible morning treat.