Germany By Food Enthusiasts · 8 min read

National Dish Germany: Buttermilk Getzen (Recipe)

Golden-brown buttermilk getzen stacked on a plate with a dusting of icing sugar

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Say hello to Buttermilk Getzen, a thrifty little classic from the old East German kitchen that still tastes of home. These soft, faintly tangy pan-fried cakes get their tender crumb from buttermilk, and they come together in minutes from whatever you happen to have in the cupboard. Serve them sweet with a flurry of icing sugar or savoury with a dollop of quark — either way, they are honest, satisfying comfort food that puts a warm plateful on the table without any fuss.

About Buttermilk Getzen

Buttermilk Getzen are a traditional, down-to-earth dish that many people still associate with hearty home cooking and a cosy kitchen. At heart they are fluffy, gently tangy pancakes whose batter is made especially tender by buttermilk, lending them a pleasant freshness. They are quick to make and can be served either sweet or savoury, depending on what is to hand in the pantry. For a simple lunch or a warm supper, buttermilk getzen are ideal: they call for only a handful of ingredients yet still fill you up nicely.

Ingredients (serves 1–2)

200 ml buttermilk
1 egg (medium)
150 g plain flour (Type 405 or 550)
1–2 tbsp sugar (optional, for the sweet version)
1 pinch of salt
1 tsp baking powder
1 tsp vanilla sugar (optional)
1–2 tbsp oil or butter for frying

These quantities make a small batch that, depending on appetite, will stretch to one large or two smaller meals. The pairing of buttermilk and baking powder gives a light structure without any need to rest the batter for long. If you like things classically sweet, sugar and vanilla make a good base, while for the savoury route you simply leave the sugar out. The right amount of fat in the pan matters too, so the getzen turn golden brown and do not stick.

Shopping for the ingredients

When shopping, it pays to check that the buttermilk has a fresh use-by date, since its tang and freshness shape the flavour noticeably. The flour and baking powder should have been stored somewhere dry so the raising agent works reliably and the getzen really do rise. If you are planning the sweet version, plain sugar will do, but vanilla sugar or vanilla extract rounds out the aroma. For frying, clarified butter or a neutral oil is handy, as it copes with higher temperatures and browns the surface evenly.

Preparing the dish

Before you start cooking, it helps to have everything within reach so the batter can be mixed swiftly and nothing waits about in the pan. Ideally the egg should be at room temperature, as the batter then comes together more smoothly with fewer lumps. It is also worth briefly mixing the flour with the baking powder so the raising agent is well distributed once it goes into the batter. Set out a plate lined with kitchen paper too, in case you want to drain the finished getzen for a moment, especially if you are frying in butter.

Step-by-step instructions

Whisk the egg with the buttermilk in a bowl until the mixture is smooth.
Add the flour, baking powder, salt (and optionally sugar/vanilla) and stir to a thick batter.
Heat a frying pan over medium heat and add oil or butter until the base is lightly coated.
Spoon the batter into the pan in portions (around 2–3 tbsp per getzen) and fry slowly until bubbles appear on the surface.
Flip and cook the second side until golden brown, then keep warm and carry on with the rest of the batter.

Take care not to set the heat too high, or the getzen will brown too quickly on the outside while staying doughy within. The buttermilk gives the batter a fine tang that goes especially well with sweet toppings, yet also makes savoury accompaniments interesting. If you want them all the same size, a spoon or a small ladle helps you portion each one evenly. They taste best straight from the pan, when the surface is still slightly crisp and the inside stays soft.

Gluten-free / lactose-free version

For a gluten-free version you can use a gluten-free plain flour blend that already contains a binder, so the getzen do not fall apart. Alternatively, a mix of rice flour and a little cornflour works well, though you may need to adjust the batter with a splash more liquid. The recipe turns out lactose-free with lactose-free buttermilk, which many supermarkets stock, or with a mild lactose-free fermented alternative. It is important to let the batter rest for about 5 minutes after mixing so gluten-free flours can absorb the liquid and the getzen hold together better.

Tips for vegans and vegetarians

The dish is vegetarian anyway, but with a few tweaks it becomes vegan just as easily. You can replace the egg with a flaxseed substitute (for example 1 tbsp ground flaxseed plus 3 tbsp water, left to swell briefly) to give the batter its bind. Instead of buttermilk, a plant-based “buttermilk” works nicely: stir a little lemon juice or cider vinegar into soya or oat drink and leave it for 5–10 minutes. For frying, reach for plant-based margarine or a neutral oil so the flavour stays mild and the browning still comes out well.

More tips and tricks

If you want especially airy getzen, stir the batter only until everything has just come together, as overmixing often makes the result tougher. A small pinch of bicarbonate of soda alongside the baking powder can boost the reaction with the buttermilk, making the getzen even lighter. For more aroma you can add a little lemon zest or cinnamon to the batter, which suits the sweet version particularly well. And if the first getzen come out too dark, lower the heat a touch and wipe out the pan before adding fresh fat.

Adapting the recipe to your taste

You can adjust buttermilk getzen to your own taste very easily by controlling the sweetness or folding in extra additions. For a more filling version, grated apple, raisins or finely chopped nuts work well stirred straight into the batter. If you prefer them savoury, leave out the sugar and vanilla and add herbs or a pinch of pepper instead, serving them with quark or a dip. The thickness is adjustable too: a little more flour makes the getzen denser, while a little more buttermilk makes them thinner and more pancake-like, much as you might tweak Buckwheat Pancakes to taste.

Ingredient substitutions

If there is no buttermilk in the house, you can stand in for it quite well by mixing milk with a squeeze of lemon juice or vinegar and leaving it to sour slightly. Part of the flour can be swapped for spelt flour, which gives a nuttier aroma, though you may need a touch more liquid. Sugar can be replaced with honey or maple syrup, which may make the batter a little softer, so fine-tune the flour accordingly. For frying, clarified butter is a fragrant alternative, while neutral oil remains the mildest option.

Drink pairing ideas

Buttermilk getzen go well with drinks that either echo the fresh tang or set up a warm contrast. A black tea or herbal tea is very fitting, as it does not mask the sweetness and keeps the dish feeling pleasantly light. If you like things classic, coffee works too, especially when the getzen are eaten with sugar and cinnamon. For children or a mild accompaniment, an apple spritzer or a fruity juice harmonises with the buttermilk note. A pot of East Frisian Tea with Rock Sugar and Cream makes for an especially cosy pairing.

Serving and presentation ideas

Buttermilk getzen look especially appetising when you layer them into a small stack and crown the top with a topping. In the sweet version, icing sugar, apple sauce or a spoonful of quark are quick to add and instantly inviting. Fresh fruit such as berries adds colour too and makes the dish feel lighter and fresher. For a savoury presentation you can scatter them with herbs and set a dip in a little bowl alongside, so the plate looks tidy and modern.

A bit of history

Getzen and similar pan-fried dishes have a long tradition in many regions, precisely because they get by on simple basics and are quick to make. Such recipes were especially popular when people wanted to turn flour, eggs and a soured milk component into a filling meal. Using buttermilk was practical, as it was often already on hand in the household and lends the batter a natural lightness. Buttermilk getzen could also be varied flexibly with the season and the larder, which keeps them an easygoing feel-good dish to this day — a thrifty staple of German cuisine from the GDR years.

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Summary: Buttermilk Getzen

Buttermilk Getzen are a simple, speedy pan dish made from just a few ingredients, turned especially light and flavourful by buttermilk. With the right pan temperature and a quick, clean hand with the batter, they come out golden brown on the outside and pleasantly soft within. The beauty of them is how effortlessly you can switch between sweet, savoury, lactose-free, gluten-free or even vegan versions. That makes them perfect for an uncomplicated meal that reaches the table fast yet still tastes of genuine feel-good cooking.