Name: German Potato Pancakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: German
Ingredients: 2 pounds russet potatoes (peeled); 1 small onion; 2 large eggs; ¼ cup all-purpose flour; 1 teaspoon salt; ½ teaspoon black pepper; vegetable oil for frying; applesauce or sour cream for serving (optional)

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Golden, crispy, and unbelievably comforting, German Potato Pancakes are the kind of dish that turns simple pantry staples into a plateful of pure happiness. Whether you grew up calling them Kartoffelpuffer or you’re just discovering them for the first time, these pancakes deliver a perfect balance of shatteringly crisp edges and tender, savory insides. Served warm, they make a fabulous side, an irresistible appetizer, or even a cozy main course when loaded with your favorite toppings. With just a handful of ingredients, you’ll be amazed at how much flavor and texture you can coax out of humble potatoes. This recipe will walk you through step-by-step so you can enjoy the very best German Potato Pancakes right at home.

German Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few fresh, straightforward ingredients create such magic. Each one plays a crucial role in building flavor, creating the perfect crisp, and making the pancakes uniquely delicious and authentic.

Russet potatoes (2 pounds, peeled): Choose russet potatoes for their high starch content, which leads to a fluffy inside and golden crunch outside.
Onion (1 small): The onion adds subtle sweetness and a touch of complexity; grating it ensures it melds perfectly into each bite.
Eggs (2 large): Eggs help bind everything together so your pancakes hold their shape while frying.
All-purpose flour (¼ cup): Just a touch of flour ensures the batter isn’t too wet, creating those craveable crispy edges.
Salt (1 teaspoon): Salt not only seasons the potatoes but enhances all the other flavors in the mix.
Black pepper (½ teaspoon): A little pepper adds savory warmth and a mild kick.
Vegetable oil (for frying): Neutral-flavored oil is best for frying, ensuring even crisping without overpowering taste.
Applesauce or sour cream (for serving, optional): Classic toppings that provide a playful contrast: applesauce offers a bit of sweetness, while sour cream brings cool, tangy richness.

How to Make German Potato Pancakes

Step 1: Grate the Potatoes and Onion

Start by peeling your russet potatoes. Using a box grater or a food processor with a coarse grating attachment, grate the potatoes and the onion together. Not only does this save time, but the onion’s moisture also helps keep the potatoes from discoloring. For the best results, work quickly, as freshly grated potatoes can turn brown if left out for too long.

Step 2: Squeeze Out Excess Moisture

This is the secret for crisp, never soggy, German Potato Pancakes. Take the grated potatoes and onion, and place them in a clean kitchen towel. Gather up the ends and squeeze firmly—over the sink or a bowl—until you’ve removed as much liquid as possible. Removing excess water is crucial for that irresistible crispness everyone loves.

Step 3: Make the Pancake Mixture

In a large mixing bowl, combine the squeezed potato-onion mixture with the eggs, flour, salt, and black pepper. Give everything a good mix so the eggs and flour coat the veggies evenly. A fork or your hands work best here. The mixture should be sticky enough to hold together when pressed, but not too wet.

Step 4: Fry the Pancakes

Pour vegetable oil into a large, heavy skillet to about ¼ inch deep, and heat over medium-high. Once the oil shimmers, scoop about ¼ cup of the potato mixture for each pancake into the skillet. Flatten them gently with a spatula for even cooking and crispness. Cook for 3 to 4 minutes per side, or until they’re deeply golden and crispy. Work in batches so you don’t overcrowd the pan. As you finish each batch, transfer the pancakes to a paper towel-lined plate to drain off extra oil.

Step 5: Keep Them Warm and Serve

If you’re working in batches (and you likely are!), place finished pancakes on a baking sheet in a 200°F oven to keep them hot and delicious until all are ready. For the grand finale, serve your German Potato Pancakes right away, with applesauce or sour cream, while they’re still beautifully crisp on the outside and tender inside.

How to Serve German Potato Pancakes

Garnishes

Traditional garnishes aren’t just for looks—they bring out the best in German Potato Pancakes. A classic dollop of sour cream or a generous spoonful of applesauce adds creaminess or a touch of bright sweetness. For more color and flavor, try a sprinkle of fresh chives or parsley. These finishing touches elevate each bite and make the dish feel truly special.

Side Dishes

German Potato Pancakes are wonderfully versatile, pairing well with almost any side. If you’re serving them as a meal, consider crisp green salads, smoked salmon, or even sautéed greens. They’re also fantastic alongside stews, sausages, or roasted veggies. Their neutral flavor lets them shine in just about any culinary setting, from brunch to dinner.

Creative Ways to Present

Think beyond the basics! Serve mini pancakes as an appetizer with different dips—herbed yogurt, mustard cream, or spicy ketchup. Layer slices of smoked fish, avocado, or roasted vegetables on top for a modern, open-faced twist. For a breakfast treat, tuck a poached egg or a drizzle of honey over the pancakes. German Potato Pancakes offer endless opportunities to make each serving uniquely yours.

Make Ahead and Storage

Storing Leftovers

Leftover German Potato Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Let them cool completely before refrigerating to avoid condensation and sogginess. They’re almost as delicious the next day, especially when reheated properly.

Freezing

To freeze, arrange the cooled pancakes in a single layer on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. This prevents sticking and makes it easy to grab just what you need. They keep beautifully in the freezer for up to 2 months.

Reheating

For best results, reheat German Potato Pancakes in a 375°F oven for about 10 minutes, flipping halfway through. This restores their signature crispness without the need for additional oil. Avoid microwaving, as it tends to soften the pancakes instead of crisping them up.

FAQs

Can I use a different type Side Dish, Appetizer

Russet potatoes work best due to their high starch, but Yukon Golds also make tasty pancakes with a slightly creamier interior. Waxy potatoes like red or white aren’t ideal as they can result in a chewier, less crispy texture.

Do I need to peel the potatoes?

Peeled potatoes yield the most traditional texture for German Potato Pancakes, but if you love a rustic look and want a little extra fiber, you can leave the peels on—just be sure to wash them well!

Why do my pancakes turn out soggy?

Excess moisture is the most common culprit. Be sure to squeeze the grated potatoes and onion very thoroughly, and don’t overcrowd the skillet so the pancakes fry rather than steam.

Can I make these gluten-free?

Absolutely! Swap the all-purpose flour with your favorite gluten-free flour blend or even potato starch. The result will still be crisp and delicious.

Are German Potato Pancakes served hot or cold?

They’re best enjoyed fresh from the skillet, hot and crisp. If you have leftovers, a quick reheat in the oven brings them back to life, but they’re rarely served cold.

Final Thoughts

If you haven’t made German Potato Pancakes at home yet, there’s truly no better time to start. Each bite is a celebration of comfort and simple ingredients done right. Whether you serve them for brunch, as a cozy dinner side, or just because you’re craving something crispy and golden, these pancakes are sure to bring joy to your table. Give them a try—you might just find a new family favorite!

German Potato Pancakes Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 pancakes 1x
Diet: Vegetarian

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Description

German Potato Pancakes, also known as Kartoffelpuffer, are crispy and savory pancakes made from grated potatoes and onions. They are a traditional German favorite, perfect as a side dish or appetizer.

Ingredients

Scale

Main Ingredients:

2 pounds russet potatoes (peeled)
1 small onion
2 large eggs

Additional Ingredients:

¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
vegetable oil for frying
applesauce or sour cream for serving (optional)

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Instructions

Grate the Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel.
Mix the Ingredients: Combine the grated potatoes and onion with eggs, flour, salt, and pepper in a large bowl. Mix well.
Fry the Pancakes: Heat vegetable oil in a skillet. Drop portions of the mixture into the skillet, flatten slightly, and fry until golden brown and crispy on both sides.
Drain and Serve: Transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve warm with applesauce or sour cream if desired.