German Potato Pancakes Recipe
If you’re looking to bring a taste of Germany to your own kitchen, nothing beats homemade German Potato Pancakes. These golden-brown delights are a celebration of crispiness and comfort, with tender shredded potatoes and just the right hint of onion in every bite. Whether you serve them as a brunch treat, a hearty snack, or a cozy side for dinner, they’re always met with delight and requests for seconds. The magic isn’t just in their flavor, but in the ritual of sizzling them up at home—your kitchen will be filled with warmth, irresistible aromas, and the promise of something truly special: authentic German Potato Pancakes.
Ingredients You’ll Need
Ingredients You’ll Need
There’s something beautiful about the simplicity of classic German Potato Pancakes, where humble pantry staples come together for unbeatable texture and flavor. Each ingredient has a special role in making these pancakes a crispy, golden masterpiece—nothing complicated, just pure deliciousness!
- Russet potatoes (2 pounds, peeled): Their starchy texture ensures crisp edges and a hearty bite—avoid waxier varieties for best results.
- Small onion (1): Adds a subtle sweetness and a lovely depth of flavor to the pancakes.
- Large eggs (2): Work as the binding agent, holding everything together for the perfect pancake shape.
- All-purpose flour (¼ cup): Gives just the right amount of structure for tender yet satisfying pancakes.
- Salt (1 teaspoon): Essential for bringing out the earthiness of the potatoes and balancing the overall flavor.
- Black pepper (½ teaspoon): Lends a gentle heat that pairs so well with the potato and onion combination.
- Baking powder (½ teaspoon): Adds a little lift, so your German Potato Pancakes aren’t too dense.
- Vegetable oil (for frying): An important ingredient for that shatteringly crisp exterior—don’t skimp!
- Applesauce or sour cream (for serving): The classic condiments: applesauce for sweetness, sour cream for tang—pick your favorite or serve both!
How to Make German Potato Pancakes
Step 1: Grate the Potatoes and Onion
Start by grabbing your box grater or food processor and grate the peeled russet potatoes and the small onion. This combination is what gives your German Potato Pancakes their signature savory punch and satisfying texture. Work quickly to prevent the potatoes from oxidizing and turning brown—don’t worry if they look a little juicy, we’ll fix that in the next step!
Step 2: Remove Excess Moisture
This is a crucial, can’t-skip step: Place your grated potato and onion mixture in a clean kitchen towel, then go to town squeezing out as much liquid as possible. The drier your mixture, the crispier your pancakes will turn out. It’s a bit of elbow grease, but the payoff—those irresistible crunchy edges—is so worth it.
Step 3: Mix the Batter
Transfer the dry grated mixture to a large bowl. Add in the eggs, all-purpose flour, salt, black pepper, and baking powder. Stir until everything is evenly combined. The mixture will be thick yet scoopable, with just enough egg and flour to coat all those lovely potato strands without turning pasty. This is the secret to authentic German Potato Pancakes—crispy outside, soft inside!
Step 4: Fry the Pancakes
Heat about ¼ inch of vegetable oil in a large skillet over medium heat. When the oil is shimmering (but not smoking), drop spoonfuls of the potato mixture into the pan. Flatten each one out gently with the back of a spatula until they’re about ¼ inch thick. Fry for 3–4 minutes per side, or until golden brown and ultra-crisp. Work in batches so you don’t crowd the pan, adding more oil as needed for each batch.
Step 5: Drain and Serve
Transfer each batch of pancakes to a plate lined with paper towels to catch excess oil. If you’re making a big batch for a crowd, keep finished pancakes in a warm oven (set to 200°F) so everyone can enjoy hot, delicious pancakes at the same time. Serve them up with applesauce or sour cream, and experience German Potato Pancakes at their most irresistible!
How to Serve German Potato Pancakes
Garnishes
For a traditional touch, a generous dollop of applesauce or tangy sour cream truly brings out the flavors in German Potato Pancakes. If you want a pop of color and freshness, scatter some chopped chives, fresh parsley, or even a sprinkle of flaky salt on top just before serving. Each bite will feel extra special and festive.
Side Dishes
While these pancakes are often the star of the plate, they also pair beautifully with other German favorites like bratwurst, red cabbage, or a hearty cucumber salad. For a lighter meal, serve alongside a crisp green salad that’ll contrast with the warm, crispy texture of your German Potato Pancakes.
Creative Ways to Present
Dare to think outside the box! Stack your pancakes to create a savory breakfast “cake,” or top each one with smoked salmon and herbed crème fraîche for a festive appetizer. For a crowd, set up a “topping bar” with assorted condiments and let guests personalize their German Potato Pancakes—bound to be a hit!
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers (a big “if”), keep your German Potato Pancakes in an airtight container in the refrigerator. They’ll be at their best for up to three days, and make for a tasty, easy snack or side for busy weeknights.
Freezing
To freeze, arrange completely cooled pancakes in a single layer on a baking sheet and pop them in the freezer until firm. Then transfer them to a freezer bag, separating layers with parchment paper. They’ll keep for up to three months, ready to crisp up whenever cravings strike.
Reheating
Craving that just-fried crisp? Reheat your German Potato Pancakes in a preheated oven at 375°F for about 10 minutes, or until piping hot and crunchy again. Microwaves make them soggy, so stick with the oven or even a toaster oven for best results.
FAQs
Can I use a different type Side Dish
Russet potatoes really are ideal because of their starchy, fluffy interior, but if you can’t find them, Yukon Golds are a decent backup. Waxier potatoes may yield pancakes that are less crispy, but they’ll still taste great!
Why do my pancakes fall apart?
Usually, this means either there’s too much moisture in your batter or not enough egg and flour to bind everything together. Make sure you squeeze out those potatoes thoroughly and measure your ingredients carefully for perfect German Potato Pancakes every time.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend. Potato starch or chickpea flour also make a great substitute, and won’t change the flavor of your German Potato Pancakes.
What’s the difference between German Potato Pancakes and latkes?
While both are crispy, savory potato pancakes, German Potato Pancakes (or “Kartoffelpuffer”) tend to have a simpler ingredient list and sometimes a finer texture than latkes, which may include matzo meal or baking powder and are often a bit thicker. The biggest difference might just be the traditional serving style—applesauce in Germany, sour cream in Eastern Europe!
Do I need to peel the potatoes?
Peeled potatoes are the classic choice and give a smooth, uniform texture, but if you love a bit of rustic charm and added fiber, feel free to leave the skins on—just scrub the potatoes thoroughly first.
Final Thoughts
There’s a special kind of joy in serving up a platter of golden, crispy German Potato Pancakes. Whether you’re making them for a family dinner or impressing friends at brunch, this recipe brings comfort, flavor, and a touch of tradition to any table. Give them a try—you’ll want to make them again and again!
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German Potato Pancakes Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious German Potato Pancakes, also known as Kartoffelpuffer or potato latkes, a traditional German side dish that is crispy on the outside and tender on the inside. These savory pancakes are perfect for breakfast, brunch, or as a comforting side.
Ingredients
Potato Pancakes:
- 2 pounds russet potatoes (peeled)
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- vegetable oil (for frying)
For Serving:
- applesauce or sour cream
Instructions
- Grate the Potatoes and Onion: Grate the peeled potatoes and onion using a box grater or food processor. Squeeze out excess moisture with a kitchen towel.
- Mix Ingredients: In a bowl, combine the grated mixture with eggs, flour, salt, pepper, and baking powder.
- Fry the Pancakes: Heat oil in a skillet, spoon potato mixture, flatten into pancakes, and fry until golden and crispy.
- Serve: Drain on paper towels and serve warm with applesauce or sour cream.
Notes
- For extra crispiness, remove excess liquid from the potato mixture.
- Keep cooked pancakes warm in a 200°F oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
