Name: German Potato Pancakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 2 pounds russet potatoes, peeled and grated; 1 small onion, grated; 2 large eggs; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/4 teaspoon black pepper; vegetable oil; applesauce or sour cream

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If there’s one dish that can unite comfort food lovers everywhere, it’s German Potato Pancakes. Crispy around the edges, meltingly tender inside, and gloriously golden, these classic pancakes are a staple at German markets and family dinners alike. They’re simple to prepare, deeply satisfying, and just begging to be topped with a dollop of tangy sour cream or a spoonful of sweet applesauce. With every bite, you get a harmony of rustic potato flavor laced with just the right touch of onion—no wonder they’re loved by all generations.

German Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully simple, letting the earthy flavor of potatoes shine through. Each ingredient plays a key role in creating those irresistible crispy-yet-tender German Potato Pancakes. Here’s what you’ll need, with a few tips on how to make each component work its magic:

Russet potatoes (2 pounds): The high starch content is essential for crisp edges and a creamy center—definitely worth choosing for authenticity and texture.
Small onion (1, grated): Adds depth and sweetness, balancing the hearty potato with a gentle savory note.
Large eggs (2): The binder that helps everything hold together beautifully during frying.
All-purpose flour (1/4 cup): Just enough to give structure without weighing down your pancakes—don’t be tempted to skip or overdo it!
Salt (1 teaspoon): Brings out all those subtle flavors and helps draw moisture from the potatoes for crispiness.
Black pepper (1/4 teaspoon): Adds a mild kick and heightens the natural flavor of the potatoes.
Vegetable oil (for frying): A neutral frying oil gives you the crisp golden finish without adding any unwanted flavors.
Optional: applesauce or sour cream: Classic toppings—one sweet, one tangy—that take your German Potato Pancakes to the next level.

How to Make German Potato Pancakes

Step 1: Prep the Potatoes

The secret to crispy pancakes starts with the potatoes. Peel and grate your russet potatoes, catching them in a large bowl. Next, place the grated potatoes in a clean kitchen towel and twist tightly to squeeze out as much liquid as possible. The drier your potatoes, the crispier your final result will be! Don’t skip this step—it really makes a difference.

Step 2: Add the Onion

Grate the small onion (a box grater works best) and add it directly to the wrung-out potatoes. The onion not only brings lovely flavor, but also some natural moisture to keep your pancakes from being too dry. Mix them together to ensure even distribution.

Step 3: Mix the Batter

Crack the eggs into the potato-onion mixture, sprinkle in your flour, salt, and black pepper. Using clean hands or a sturdy spoon, mix until everything’s thoroughly combined—you want every shred of potato coated and ready for frying. The mixture will seem loose, but it should hold together when you press it between your fingers.

Step 4: Heat the Oil

Pour vegetable oil into a large skillet to reach about 1/4 inch depth, and set over medium heat. Give it a few minutes to heat up—if you drop in a shred of potato and it starts bubbling right away, you’re ready to cook.

Step 5: Form and Fry the Pancakes

Scoop up about 1/4 cup of the mixture per pancake and gently flatten it in the hot oil, shaping the edges with your spoon if needed. Fry for about 3–4 minutes per side, until each pancake is gloriously golden brown and crispy. Work in batches so you don’t crowd the skillet, and adjust the heat as needed to avoid burning.

Step 6: Drain and Serve

Transfer finished pancakes to a paper towel-lined plate to soak up any excess oil. You can keep them warm in a low oven (about 200°F) while you repeat with the rest of the batch. Serve your German Potato Pancakes hot, with applesauce or sour cream on the side for dipping.

How to Serve German Potato Pancakes

Garnishes

Nothing enhances the classic charm of German Potato Pancakes quite like the right garnish. Traditionalists adore a sprinkle of chopped chives or parsley, which add a pop of color and freshness. Don’t be shy—serve a stack with a dusting of flaky sea salt or even a light grind of fresh black pepper right before serving for extra flair.

Side Dishes

While these pancakes can absolutely stand alone, they’re often part of a larger meal. They pair perfectly with hearty German sausages, braised red cabbage, or a simple green salad. For brunch, try a fried egg on top—the runny yolk mingling with the crispiness is pure magic. You can even turn them into a light main course alongside a bowl of soup.

Creative Ways to Present

Want to wow guests? Stack mini German Potato Pancakes as appetizers with toppings like smoked salmon, dill, and crème fraîche. Or go sweet by dusting them with powdered sugar and serving alongside cinnamon-spiced apple compote. These pancakes also make a fun canvas for inventive, seasonal toppings year-round.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra pancakes (lucky you!), let them cool completely before storing in an airtight container. In the refrigerator, they’ll keep well for up to three days and are just as delicious when reheated.

Freezing

For longer storage, place cooled German Potato Pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This way, they won’t stick together, and you can grab exactly what you need later. They’ll keep for up to two months without losing their texture.

Reheating

To restore maximum crispness, reheat the pancakes in a 375°F oven for about 8–10 minutes, flipping once midway. Skip the microwave if you can—it tends to soften the gorgeous edges—though it’ll do in a pinch for a fast fix.

FAQs

Can I use a different type Side Dish

Russets are ideal for their starchiness, but you can use Yukon Golds or other starchy potatoes with good results. Just avoid waxy types like red potatoes, as they won’t crisp up the same way.

Do I have to peel the potatoes?

Peeling is traditional for authentic German Potato Pancakes, and it does give a smoother texture. If you love the look and flavor of rustic skins, you can leave them on—just scrub thoroughly before grating.

Can I make these gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend in place of regular flour, and you’ll still get deliciously crispy pancakes. Just double-check the rest of your ingredients if you’re making them for someone with an allergy.

Why do my pancakes fall apart when frying?

This usually happens if there’s too much moisture left in the potatoes or if there isn’t enough binding from the eggs and flour. Make sure to really squeeze out liquid, and measure your flour and eggs carefully for best results.

Are German Potato Pancakes the same as latkes?

They’re very similar—both are crisp fried potato cakes—but German Potato Pancakes (or “Kartoffelpuffer”) are usually a bit thinner and sometimes use less flour or matzo meal than latkes. Both taste amazing, so enjoy whichever version you prefer!

Final Thoughts

There’s something truly special about making German Potato Pancakes from scratch—the aroma, the sizzle, and the first crispy bite always bring a smile. If you haven’t tried them yet, I hope this guide inspires you to give it a whirl. With a handful of pantry staples, you can share a taste of this irresistible classic at your table any day of the week!

German Potato Pancakes Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Learn how to make delicious German Potato Pancakes, also known as Kartoffelpuffer or potato fritters. These crispy traditional German pancakes are perfect as a side dish and can be served with applesauce or sour cream.

Ingredients

Scale

Potato Pancakes:

2 pounds russet potatoes, peeled and grated
1 small onion, grated
2 large eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper

For Frying:

vegetable oil

Optional for Serving:

applesauce or sour cream

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Instructions

Prepare Potato Mixture: Squeeze out excess liquid from grated potatoes. Mix potatoes, onion, eggs, flour, salt, and pepper in a bowl.
Fry Pancakes: Heat oil in a skillet. Scoop potato mixture, flatten in skillet, and fry until golden brown.
Drain and Serve: Transfer pancakes to a paper towel-lined plate. Serve warm with applesauce or sour cream.