The garlic-and-marjoram aroma of bramborák (Czech potato pancakes) crisping in a hot pan takes me straight back to childhood: my dad made the best, and no one could ever stop at just one. Fry a batch in your own kitchen, and you will see how fast the plate empties.
What is bramborák? Bramborák is a savory Czech potato pancake made from raw shredded potatoes, garlic, dried marjoram, egg, a little flour, and a splash of hot milk. The batter comes together in one bowl, and in about 40 minutes you will have golden, crispy pancakes. Serve them hot, on their own as a satisfying snack or supper. After frying more bramboráky than I can count, I have learned a few tricks to make them crisp every time.
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➜ My best tips for perfect bramboráky
- Squeeze the extra water out of the grated potatoes. Press them in a strainer and pour off the liquid, so the batter is not watery and holds its shape in the pan. This is the difference between crisp edges and a soggy pancake.
- Fry one small test pancake first. Taste it, then adjust the garlic, marjoram, or salt in the batter. Fixing the seasoning now is much easier than after the whole batch is fried.
- Keep the pancakes thin and no wider than about 8 inches (20 cm). Thin pancakes crisp better and flip easily; a too-large bramborák tears when you turn it and can splatter hot fat.
"Absolutely fabulous. We made these with some good sausage and salad and they were excellent. Held their shape extremely well and came out perfectly crispy on the outside and soft in the middle. My kids were visiting and loved them too."
Kevin
Bramboráky are just as likely to appear on a family dinner table as on the menu of a Czech pub, where their small cousins, bramboráčky, are served as a side with beef goulash (hovězí guláš). The fried pancake is folded around smoked meat and sauerkraut in the South Bohemian stuffed version (Cmunda po Kaplicku), or you can stay in garlic territory with a warming bowl of garlic soup (česnečka).
➜ The many names of bramborák
The name is simple to decode: brambora is the Czech word for potato. Beyond that, the bramborák belongs to no single region, and almost every corner of the country has its own name for it. You may hear it called kramfleky, strouhanec, or bandorník, and in the Krkonoše mountains, where my dad's family comes from, they are known as sejkory.
One small thing still divides Czech kitchens: the milk. Some cooks pour hot milk over the grated potatoes so they stay pale and tender, while others skip it and fry the potatoes "dry," closer to the crispier German Kartoffelpuffer just across the border. Neither is wrong. Every bramborák carries a little of the kitchen it came from.
And if you are visiting the country, you do not have to wait for a home invitation: whenever a market, festival, or town celebration is on in Czech cities, freshly fried potato pancakes are usually sizzling somewhere in the streets. In Prague, look for them at the Christmas markets on Old Town Square or Wenceslas Square.
Traditional Czech potato pancakes are made with raw potatoes. Looking for a version with potatoes boiled in their skins first? Give these Czech potato flatbread (bramborové placky) a try!
Czech pronunciation
Wondering how to say bramborák out loud? It sounds like BRAM-bo-raak, with the stress on the first syllable. I recorded a short clip so you can hear both it and the plural, bramboráky, from a real Czech voice. Click and listen.
➜ Ingredients you will need
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
- Potatoes, starchy or all-purpose yellow potatoes such as Yukon Gold or Russet. They shred easily and hold enough starch to bind the batter. Waxy salad potatoes are too firm and low in starch, so the pancakes do not hold together as well. One practical note: go by the weight in the recipe card, not by count. An American "medium" potato (150-225 g / 5-8 oz) is noticeably bigger than a Czech one, so counting pieces leads each cook somewhere else.
- Hot milk, poured over the grated potatoes. It keeps the raw potato from turning gray and softens it for that tender middle. Warm it until steaming, not boiling.
- All-purpose flour (Czech hladká mouka, UK plain flour), just enough to bind the batter. To compare Czech flours with what you have at home, see my guide to types of Czech wheat flour.
- Egg, the binder that holds each pancake together in the pan.
- Garlic, fresh, peeled, and pressed or finely grated. Bramboráky are meant to be boldly garlicky, so do not be shy. Czech garlic is especially pungent, so if yours is mild, taste the batter and add another clove or two.
- Dried marjoram (majoránka), the herb that makes a bramborák taste Czech. It is the one seasoning you cannot skip if you want a Czech taste.
- Salt, to taste.
- Pork lard, the traditional frying fat, for its flavor and high smoke point. You can render your own homemade lard (sádlo), or use a neutral oil such as sunflower or canola. Avoid olive oil, which affects the authentic taste.
Equipment
- Box grater with small holes, for the fine, tender shred bramboráky need.
- Stainless steel pan, 10-11 inches (25-28 cm), browns well and takes the high heat; cast iron works too.
- Thin, flexible turner, silicone, nylon, or a metal fish spatula, to flip without tearing.
➜ How to make bramboráky
STEP 1: Grate the potatoes. Peel the potatoes and shred them finely on the small holes of a box grater. New to this? See how to shred potatoes.
STEP 2: Squeeze out the water. Tip the grated potatoes into a strainer and press them firmly to push out the liquid. Pour that liquid away.
STEP 3: Make the batter. Put the squeezed potatoes in a bowl and pour the hot milk over them. Add the egg, flour, garlic, marjoram, and salt, then stir well. The batter should be thick but still soft enough to spread, not runny.
STEP 4: Heat the pan and shape a pancake. Warm the empty pan over medium to medium-high heat; hold your hand above it, and when you feel the heat rising, add enough lard or oil to coat the bottom well, so the pancakes do not stick.
Stir the batter, scoop a ladleful into the center, and spread it with the back of the ladle into a thin round about ¼ inch (5-6 mm) thick and up to 8 inches (20 cm) across.
STEP 5: Fry until golden on both sides. Fry each bramborák for about 2-3 minutes per side. When the edges turn golden, slide your turner underneath and flip it. It is done when both sides are golden brown.
STEP 6: Drain and serve. Stack the finished bramboráky on a plate. If you like, rest them on a paper towel for a moment to soak up extra fat. Serve them hot.
➜ Variations to try
- Add smoked meat. Stir small cubes of smoked pork or sausage into the batter for a heartier, main-course bramborák.
- Stir in mushrooms. Fry finely chopped fresh mushrooms in a pan first, then stir them into the batter. Do not add them raw.
- Swap in some sauerkraut or zucchini. Replace up to about a third of the grated potato with finely chopped, well-squeezed sauerkraut, or with grated zucchini. Squeeze the zucchini well first, since it holds a lot of water.
- Add a pinch of caraway. In some regions cooks add caraway seeds alongside the marjoram, for a note that echoes Czech rye bread.
- Turn it into řízek Ondráš. Spread the batter around a thin, pounded chicken steak and fry it, the Moravian chicken-stuffed potato pancake (řízek Ondráš).
➜ How to serve bramboráky
Bramboráky taste best the moment they leave the pan, hot and crisp at the edges. The longer they sit, the chewier they turn, so serve them right away.
Many Czechs eat them just as they are, straight from the pan. Some add a dollop of sour cream, and in a few regions they turn up with applesauce, though that is more a local custom than a widespread one. Dobrou chuť!
➜ How to store Czech potato pancakes
- In the fridge: Keep leftover fried bramboráky in an airtight container for up to 3 days.
- In the freezer: They freeze well. Freeze the cooled, fried pancakes in a single layer, then stack them with parchment paper between each one in a container or freezer bag for up to 2 months.
- To reheat: Warm them in a hot oven, about 400°F (200°C), for 10-15 minutes, until hot and crisp again. Skip the microwave, which turns them soft.
➜ FAQ
Finely, on the small holes of a hand grater - that is the Czech way. Coarse grating gives crispier but less authentic pancakes; a good compromise is half fine, half coarse.
No, fry bramboráky right after mixing the batter. Raw grated potato releases water and darkens, so a standing batter turns watery and gray. For a head start, fry the pancakes first and refrigerate or freeze them.
Garlic and dried marjoram - a bramborák uses plenty of both, latkes none. Czech cooks also often pour hot milk over the potatoes for a tender middle, while latkes fry "dry" for an all-over crunch.
Heat a heavy pan properly before you add the fat, and start frying only once the fat is hot. That hot start is what makes the golden, crispy edges.
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Authentic Czech Bramborák
Tap or hover to scale
This recipe was developed in grams. For the most accurate results, tap the purple METRIC toggle and use a kitchen scale.
Ingredients
- 1 ½ pounds potatoes rather starchy (e.g. Yukon Gold or Russet)
- ⅔ cup hot milk heated until steaming
- 1 egg
- ½ cup all-purpose flour
- 5 cloves garlic peeled and pressed or finely grated
- 1 Tablespoon dried marjoram
- 1 teaspoon salt
- pork lard, for frying or a neutral oil such as sunflower or canola
Instructions
- Peel 1 ½ pounds potatoes and grate them finely on the small holes of a box grater.
- Tip the grated potatoes into a strainer and press out the liquid. Discard the liquid.
- Put the potatoes in a bowl and pour ⅔ cup hot milk over them. Add 1 egg, ½ cup all-purpose flour, 5 cloves garlic, 1 Tablespoon dried marjoram, and 1 teaspoon salt, and stir into a thick, spreadable batter.
- Heat a stainless steel pan over medium to medium-high heat. Add enough pork lard, for frying or oil to coat the base, and let it get hot.
- Stir the batter, scoop a ladleful into the pan, and spread it into a thin round about ¼ inch (5-6 mm) thick and up to 8 inches (20 cm) across.
- Fry for about 2-3 minutes per side, flipping once the edges turn golden, until golden brown on both sides.
- Stack on a plate, blot with a paper towel if you like, and serve hot.
Notes
- The batter should be thick but spreadable, not runny; add a little more flour if it is too thin.
- Fry one small test pancake first, then adjust the garlic, marjoram, and salt.
- Keep pancakes thin and no wider than 8 inches (20 cm) so they are easy to flip.
- Stainless steel or cast iron browns best. Heat the pan, then the fat, and fry only once the fat is hot.
- Serve hot; they turn chewy as they cool. Fridge up to 3 days; freeze up to 2 months; reheat in a hot oven to re-crisp.
Giulia says
Hi Petra!
My boyfriend is Czech and I'm Italian, and before meeting him I knew nothing about Czech cuisine (and he knows all about the eating part, and nothing about the cooking part). Your website has been a godsend! The recipes are clear and easy to follow, the tips and tibdits are useful and interesting and the photography is lovely. These potato pancakes were excellent. Trying the Fruit Dumplings next.
Greetings from Italy 🙂
Petra | Cook Like Czechs says
Ahoj Giulia,
thank you so much for you comment and compliments 🙂 Yep, Czech boys are usualy not very good at cooking, but they love to get served a good meal (and eat it in a company of their loved ones 😉
Enjoy the time together before Christmas!
Many greetings from the Czech Republic, Petra
Ingrid Gerbich says
Hello Petra: Is it possible to not add the garlic and .majoram, to just keep the. plain and serve them with a bit of sweetened sour cream that has been made pourable by adding a little sugar and thinning it out with a little milk or half and half, and serving it with a little applesauce? Should I try to fing a different recipe for that type of potato cake elsewhere? Thank you for all of your wonderful recipes, they are great! Cheers🍻 and 👏 Bravo!
Ingrid
Petra Kupská says
Hello Ingrid,
If you'd like to omit the garlic and marjoram, you certainly can. However, those two ingredients are what give traditional Czech bramboráky their characteristic flavor. Your idea of serving them with sweetened sour cream and applesauce sounds delicious! While that's not the traditional way bramboráky are served, it is a wonderful combination with plain potato pancakes. You could certainly try this recipe without the garlic and marjoram, but if your goal is a milder potato cake meant to be enjoyed with sweet toppings, you may be happier with a recipe specifically for bramborové placky or another type of potato pancake, or maybe even lokše.
Like this one, you can go both ways savoury or sweet. Bramborové placky - https://www.cooklikeczechs.com/bramborove-placky-czech-potato-flatbread/
Lokše - https://www.cooklikeczechs.com/lokse-potato-flatbread/
Happy cooking,
Petra
Lee Sedivy-Schroder says
1st try. Tasted ok but got some good ideas on what to change on my next try. Most of the issues were on my end.
1. I think Americans & Czechs have different ideas of what a medium potato looks like. I think I added way to many potatos.
2. Next time I need to grate them even smaller.
3. More garlic!
4. I used a cast iron skillet. Mistake! Nest time a regular skillet for better heat control.
All and all they were pretty good. I think these little changes will make it much better next time! can't wait to try them again.
Petra Kupská says
Thank you for the thoughtful feedback, Lee! One thing worth knowing is that Czech garlic can be much stronger in flavor than the garlic sold in many other countries, so it is always worth experimenting a little to find your balance. You are right about the pan too. A non-stick surface tends to work best for bramboraky, just be careful not to let it get too hot. I am sure your next batch will be wonderful!
pz says
Very nice and garlicky!
Petra Kupská says
Oh yes, potato pancake bramborák includes lots of garlic and dried marjoram! 🙂
carin cihlar says
my Great Aunt used to make these i can not wait to have them again only thing better would be if i could have them with her. another keeper thank you again Dekuji
Gary Prebyl says
Ahoj Petra, Thank you for the recipe.
am learning to cook for myself.
Pribyl family is from the Kralovice area.
Petra Kupská says
Ahoj Gary, thank you for your kind comment, I hope you enjoy the bramboráky potato pancakes! Přibyl is a beautiful, typical Czech name. In the past, Czechs could call someone who had newly arrived or moved in by this name.
stania machacek says
My Dad is from Prague. Born 1942. Bramborak was a weekend treat he would spend all.afternoon making with 3 pans on the stove. He never added milk or any liquid. Just eggs, onion, garlic, and marjoram. It was always a big deal cause he made them maybe once a month, if that. I watched him make them for almost 30 years and I still can't make them as good. We went to Prague in 1997 and my Bubichka made them...OMG. To die for.
Must have with sour cream. Some people like apple sauce, but to me, that's just weird.
Petra Kupská says
Ahoj Stania, thank you for your comment. I think the recipe for Czech bramboráky potato pancakes has many variations, but the base is a lot of garlic and marjoram. The classic recipe for potato pancakes does indeed contain milk. Potato pancakes without liquid are very common in our neighbors in Germany, where they call them Kartoffelpuffer - they are crispier than Czech ones, less soft. In Germany, their potato pancakes are also typically served with Apfelmuss (apple sauce). Either way, bramboráky are usually associated with memories of our loved ones who fondly prepared them for us. P. S. My dad was also born in 1942, in Jilemnice, a small town below the Krkonoše Mountains (the largest Czech mountains). With friendly greetings, Petra
Milena Bartik says
Jak prochazim tvoje recepty, tak vylozene kulim oci, jeste nikdy jsem nedala mliko do bramboraku, ale to zkusim, vypadaji moc chutne. Dekuj...
Petra Kupská says
Myslím, že recept na bramboráky se region od regionu trochu liší. U nás doma přeléváme nastrouhané brambory mlékem, aby "nezmodraly". Někdo zde psal, že také bramboráky ničím nezalévají. Takhle nasucho je dělají třeba vedle u sousedů v Německu - bramboráky jsou pak spíše křupavé a méně vláčné. Asi záleží na chuti, schválně vyzkoušej s tím mlékem a dej pak vědět, jak to dopadlo! Posílám pozdrav ze severu Čech, Petra
Rose says
My mom, who escaped from Czechoslovakia in 1968 always used to make these paired with cottage cheese! This recipe brought me back to the good old days when we had the bramboráky for dinner!
Petra Kupská says
We also spread bramboráky potato pancakes with fresh cheese! Most often it is Czech cheese Lučina 🙂
Kevin says
Absolutely fabulous. We made these with some good sausage and salad and they were excellent. Held their shape extremely well and came out perfectly crispy on the outside and soft in the middle. My kids were visiting and loved them too. Thank you again for another delicious recipe!
Kevin says
I forgot to add stars on my previous review so adding here 🙂
Petra Kupská says
Thank you very much, Kevin!
Petra N says
Totally agree with all the comments above saying how wonderfully tasty these are! Have been looking for a recipe for a long time and this one was perfect - thanks to this website, my children are slowly being introduced to the foods my mum (who was Czech) used to cook for me when I was little, and they loved these - thank you Petra!!!!
Anashta Celovich says
This is going to sound ridiculous, but I am allergic to gluten, eggs and milk.
Would I be able to sub gluten-free flour, flax eggs and almond milk? Or would that be a terrible disaster? I am a very unfortunate Czech. LOL
Petra Kupská says
Hi Anashta, thank you for your comment! Hmm, since I myself don't have an allergy to the foods you mentioned, I don't dare to guess how these potato pancakes with substitutes would taste. On the other hand: the Czech potato pancake is characterized by the addition of large amounts of garlic and marjoram, so much of the identical flavor could be retained. Eggs serve as a binder when frying; if you replace it with flax eggs, be sure to pan-fry smaller potato pancakes than the recipe recommends.
Ben Pribyl says
Can I buy these potato pancakes already made? I am Bohemian and my grandmother made absolutely excellent potato pancakes in a cast iron skillet on a wood burning stove- Your recipe seems to mimic close to what my grandmother did
Petra Kupská says
Hello Ben, in traditional Czech potato pancakes, you'll find lots of garlic and dried marjoram. Since I live in the Czech Republic, I'm not sure if and where to buy bramboraky in your country. But their making is straightforward; give it a try and see what success you will have!
Dailin says
Hi! very excited to be making these tonight. I am wondering if it is possible to make the batter and then refrigerate it to be used for lunch tomorrow?
Anicka Cooklikeczechs.com says
Hello Dailin, I am happy you like the recipe and want to make bramboraky yourself!
Hmm, I would recommend making bramboraky right away. They can be refrigerated after - however, when you eat them fresh out of the pan, they are crispier. As they cool they become chewier.
Anne says
My question exactly! Did you try refrigerating the batter ahead of time?
Petra Kupská says
Honestly, I have no experience freezing Bramboráky potato pancake batter. I know that some Czech shops sell chilled potato pancakes, but these are already fried.
Jon Kadlec says
I had this dish in the Czech Republic last year. The version they served was stuffed with sauerkraut and smoked meat. I think it was called Bramborakova Apsa? I made this recipe a few weeks ago for my 86 year old Bohemian father (raised in the USA). They turned out great and we enjoyed it very much!
Anicka Cooklikeczechs.com says
Thank you for your comment, Jon - I am very happy to hear the recipe was a success!
Hope you enjoyed your stay! 🙂
Anita Hartgerink says
Ii haven’t made the pancakes yet but your recipes remind me of my Grandma and my Mom! We always had dumplings red cabbage, and the one thing I really want to try is the poppyseed sweet bread or whatever you all it! It all was so nummy! Lots of memories!
Petra Kupská says
I am so glad that it brings such memories. I am trying to think what could clasify as "sweet bread". Are you tnikning of "makovec" nebo "makový závin"?
https://www.cooklikeczechs.com/poppy-seed-cake-czech-makovec/#growSource=search&growReferrer=true
https://www.cooklikeczechs.com/czech-poppy-seed-roll/
Joseph says
hello y'all very nice recipe. Italian Lithuanian heritage. my mom and even ancient relatives never heard of CANOLA oil aint no Canola Tree Nut , or FRUIT ITS A GMO CREATED BY MONSANTO. WHAT DA HECK DID THE OLD FOLKS USE AND THOSE BEFORE THEM. surely a true veg. or grain oil.
Petra Kupská | Cook Like Czechs says
Hi Joseph,
Thank you for your comment! Rapeseed oil (řepkový olej), known as canola in North America, is a common choice in the Czech Republic when frying. As for what people used in the past, it really depends on how far back you want to go. During tough times like wartime, folks used whatever cheap fat substitutes were available. Go even further back, and it varied by location. People in cities had different options than those in the countryside. On farms, pork lard was often used, since families typically raised pigs and lard was readily available.
Nick Fox says
Hey Petra, we're just back from Kutnà Hora where I had venison haunch, wrapped in bacon, in plum sauce with bramboracky on the side.
I've just recreated that with local Scottish venison at home, and for a first attempt, the bramboracky were amazing. Really easy recipie to follow, and they turned out absolutely perfectly.
Thank you so much!
(any chance of a walnut brandy recipie? I can't get hold of it anywhere in the UK)
Petra Kupská | Cook Like Czechs says
Venison with bacon in plum sauce with bramboráčky? That sounds incredible! I am so glad the recipe worked out, and getting bramboráčky perfect on the first try? Nicely done! 👏 I don’t see myself making recipes for walnut brandy anytime soon... but hey, never say never!
Joseph says
I lived in Hradcany in Prague for 2 years and Palisady in Bratislava for 2 years and the things I still miss since returning to the UK are Pilsner Urquelle, bramboracky filled with ground beef and also the pancake which is deep fried in garlic oil and I think is called Langos. Your recipe looks delicious and really simple to make and I will try it very soon. I hope you post some recipes for Czech venison sausages which are also extremely tasty.
Cheryl Parkes says
My Czech Mum died several years ago at the age of 92 and this was always her go to recipe. She taught me the best of Czech cooking, although I am 100% Australian born and bred and have now reached the venerable age of 74, I still cook these for my 43 year old son and my 46 yr old Daughter's sons and they love them just as my mum had done.
Thank you for your channel we love the content and have made several recipes not already in our recipe catalogue.
Thanks again for all your fabulous recipes.
George says
1001% Thank you
George says
thank you so much...love itsvickova
glass
bramboraky
knedliky....hmmm Czech doesn't have competition
George says
gulash....ooo yaaa
Julie Henricksen says
I just had my first-ever bramborák at a market in náměstí in České Budějovice. It came from a potato farm’s booth, and we watched the farmer cook it in lard right in front of us. It was delicious! I’m glad I have a recipe so I can make it at home.
Petra Kupská says
That sounds amazing! There’s nothing like enjoying a bramborák straight from the fryer, especially when you can watch it being made in lard—it really makes a difference in flavor. I am so glad you enjoyed it, especialy since it was your first time tasting it. And now you can recreate that delicious taste at home anytime!
Kalani says
I had the pleasure of staying in Prague nearly a decade ago and my host made these for me for the first time there. What a delight! I've tried to no avail to explain that the latkes we usually get pale in comparison, so I'm making these with some goulash for my friends tonight. Thanks, Petra!
Petra Kupská says
That sounds wonderful! I love that your first taste in Prague left such a lasting impression. Pairing them with goulash for your friends tonight sounds like the perfect way to share that experience. I hope everyone enjoyed them as much as you did!
Magnus says
Clear and direct instructions.
Very nice dish. Great taste.
I made it and had it as a side to Halibut, fried carrots and remoulade.
Maybe off the book but as a scandinavian who loves czech kitchen its a great mix 😊
Petra Kupská says
Thank you for your feedback Magnus, it is incredibly helpfull to me. It is nice to know I am doing it right. It’s wonderful to hear a Scandinavian perspective on Czech flavors. Glad it worked well for you!
Andrea says
Oddly, I don’t remember Mom making these, although I’m sure she must have. I do remember my aunt (her sister) often making small 3” ones when I was a kid. Her family lived in a small apartment above, close enough that I could smell them frying. I would go up and knock politely for a free sample. Best sample ever. Another memory, thanks again.
Petra Kupská says
Food memories like that stay with us forever. Honestly, I think I would have been knocking on the door for free samples too!
It’s funny how recipes sometimes bring back memories we didn’t even realize were still tucked away somewhere.
Happy cooking,
Petra
Marie Wapniarski says
How garlicky do they taste? That’s a lot of garlic.
Petra Kupská says
They’re actually not overpoweringly garlicky once cooked—the potato and herbs balance it out nicely. Even though there’s quite a bit of garlic in the mix, it mellows during frying, so the final taste is more savoury.