German Potato Pancakes

Why You’ll Love This Recipe

German Potato Pancakes, or Kartoffelpuffer, are crispy on the outside, tender on the inside, and made with simple, humble ingredients. Traditionally served with applesauce or sour cream, they’re perfect as a savory side dish, snack, or breakfast staple that brings classic comfort and German charm to the table.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoes (peeled and grated)
onion (grated or finely minced)
eggs
all-purpose flour
salt
black pepper
oil or clarified butter (for frying)
optional: garlic powder, nutmeg, or chopped parsley

directions

Peel and grate the potatoes using a box grater or food processor. Place grated potatoes in a clean towel and squeeze out as much moisture as possible.

Transfer the drained potatoes to a large bowl. Add grated onion, eggs, flour, salt, and pepper. Mix well to combine into a thick batter.

Heat oil or clarified butter in a skillet over medium-high heat.

Spoon a few tablespoons of the potato mixture into the skillet and flatten into a pancake shape.

Fry for 3–4 minutes per side or until golden brown and crisp.

Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture.

Serve hot with applesauce, sour cream, or fresh herbs.

Servings and timing

This recipe yields 10–12 pancakes.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Add grated carrot or zucchini for extra color and flavor.
Mix in herbs like chives or dill for freshness.
Top with smoked salmon and crème fraîche for a fancy twist.
Serve with cinnamon apples for a sweet-savory pairing.
Make them mini for bite-sized appetizers.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or air fryer to maintain crispiness.
Freeze cooked pancakes between parchment layers and reheat directly from frozen.

FAQs

Can I use other types of potatoes?
Yes, but starchy varieties like russet work best for crisp texture.

Why do I need to squeeze the potatoes?
Removing excess moisture ensures they crisp up properly and don’t steam.

Can I make the batter ahead of time?
It’s best used fresh—grated potatoes oxidize quickly and may turn gray.

What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil are ideal.

Are these gluten-free?
Yes, simply use a gluten-free flour blend or potato starch.

Conclusion

German Potato Pancakes are crispy, comforting, and endlessly versatile—whether you serve them sweet or savory. With their golden crust and tender center, they bring warmth and tradition to any table and are sure to become a favorite go-to for breakfast, brunch, or dinner.

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