Name: German Potato Pancakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: German
Ingredients: 2 lbs russet potatoes (peeled); 1 small yellow onion; 2 large eggs; 1/4 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; vegetable oil for frying; applesauce; sour cream; chopped chives

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If you’ve never experienced the joy of German Potato Pancakes, you’re in for a treat that’s as comforting as it is crispy. These beloved golden rounds—crisp at the edges, tender in the middle—blend the earthy delight of russet potatoes with subtle onion and a touch of seasoning, all pan-fried to absolute perfection. Whether you’re serving them as a breakfast, a hearty side, or a snack, German Potato Pancakes are guaranteed to spark grins and bring a hint of Bavarian coziness to your table.

German Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of German Potato Pancakes lies in their simplicity: just a handful of honest, humble ingredients combine to create something truly memorable. Each ingredient has its own starring role, making every bite sing with flavor and texture.

Russet Potatoes (2 lbs, peeled): These starchy potatoes are the foundation, ensuring your pancakes are fluffy inside and perfectly crisp outside.
Small Yellow Onion (1): Adds a gentle zing that lifts the potato flavor and balances the richness.
Large Eggs (2): The glue that binds everything together while adding extra tenderness.
All-Purpose Flour (1/4 cup): Just enough to give structure without making the pancakes heavy.
Salt (1/2 tsp): Essential for brightening every ingredient—don’t skimp!
Black Pepper (1/4 tsp): Just a little kick brings out the earthiness of potatoes beautifully.
Vegetable Oil (for frying): Neutral in flavor and great for achieving that perfect crunch.
Optional Toppings: Applesauce, Sour Cream, Chopped Chives: Classic pairings that offer a refreshing contrast or creamy richness.

How to Make German Potato Pancakes

Step 1: Grate the Potatoes and Onion

Start by grabbing your box grater or food processor. Grate the peeled russet potatoes and the onion. The combo of potato and onion not only adds flavor but also a pleasant color. If you’re using a food processor, a quick pulse-blitz will do the trick! Be prepared—the aroma of fresh onion can be strong, but that’s part of the magic.

Step 2: Squeeze Out Excess Moisture

Place the grated potatoes and onion in a clean kitchen towel, gather the edges, and squeeze with all your might. This step is crucial for German Potato Pancakes with ultra crispy edges, as excess liquid can lead to soggy results. You want the mix to be as dry as possible—don’t be shy about putting some muscle into it!

Step 3: Mix the Batter

Transfer your squeezed potato-onion mixture to a big bowl. Add the eggs, flour, salt, and pepper. Stir everything together until the mix is cohesive. The flour and eggs will bind the shreds so the pancakes hold together while frying, while the seasoning wakes up all the flavors.

Step 4: Fry the Pancakes

Pour a thin layer of vegetable oil into a large skillet and set it over medium-high heat. Once the oil shimmers, scoop about 1/4 cup of your potato mix for each pancake, gently flattening with a spatula. Fry for 3–4 minutes per side, patiently waiting for that irresistible golden-brown crust. Don’t rush—let the edges crisp up gloriously.

Step 5: Drain and Serve

As each pancake turns golden and crisp, move it to a paper towel-lined plate to blot away excess oil. Continue frying in batches. If you want to keep them warm and maintain their shatter-crisp texture, pop the finished pancakes onto a baking sheet in a 200°F oven while you finish up.

How to Serve German Potato Pancakes

Garnishes

The most classic way to crown your German Potato Pancakes is with a dollop of cool, tangy sour cream or a spoonful of sweet, chilled applesauce. If you’re after a pop of color and freshness, scatter some chopped chives over the top. Each garnish brings a different vibe: creamy, sweet, or herbaceous—let your tastes guide you!

Side Dishes

German Potato Pancakes shine alongside all sorts of comforting sides. Try serving them with sausages, smoked salmon, or roasted vegetables for a heartier spread. They’re also a lovely alternative to toast at brunch, pairing perfectly with poached eggs or savory cheeses.

Creative Ways to Present

Give your German Potato Pancakes a modern twist by stacking them with layers of smoked salmon and crème fraîche, or cutting them into bite-sized rounds for an appetizer platter. They’re also wonderful as a base for eggs Benedict or topped with sautéed mushrooms and a sprinkle of parmesan.

Make Ahead and Storage

Storing Leftovers

If you have leftover German Potato Pancakes (which isn’t always likely!), let them cool completely before packaging. Store them in an airtight container, layering parchment between each pancake to prevent sticking. They’ll keep well in the fridge for up to three days.

Freezing

To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid. Once firm, transfer to a freezer-safe bag or container, stacking with parchment to prevent sticking. Frozen pancakes can be enjoyed for up to two months; just be sure to thaw them before reheating.

Reheating

To recapture their original texture, reheat German Potato Pancakes in a hot oven at 400°F for about 10 minutes, flipping halfway through. This will restore their signature crunch—skip the microwave, as it can make them limp. For extra indulgence, crisp them quickly in a skillet with a tiny splash of oil.

FAQs

Can I use another type Breakfast, Side Dish

Yes! While russet potatoes give the best fluffy structure and crispy finish, Yukon Golds can be used if you prefer a slightly creamier, richer pancake. Avoid waxy potatoes, which won’t provide quite the right texture.

Why do I need to squeeze out so much moisture?

Excess moisture from the potatoes and onion can make your pancakes fall apart or stay soft instead of crisping up. Squeezing thoroughly is the key to a perfect, crunchy finish with every bite.

Is it possible to make German Potato Pancakes gluten-free?

Absolutely—just swap the all-purpose flour with a gluten-free flour blend or a spoonful of potato starch. The flavor and texture remain wonderfully close to the classic version.

How do I keep the pancakes from absorbing too much oil?

Make sure your oil is fully heated before adding the batter. If the oil isn’t hot enough, the pancakes will soak up oil instead of crisping beautifully. Also, don’t overcrowd the pan, as this can lower the oil temperature.

Can I prepare the mixture ahead of time?

Unfortunately, the potato-onion mixture will oxidize and turn brown if left too long before cooking. For best results, prep and fry them fresh, or keep the mixture covered and refrigerated for no longer than an hour before use.

Final Thoughts

There’s something wholly satisfying about making and sharing homemade German Potato Pancakes—whether you serve them for breakfast, a cozy dinner, or a late-night snack. Give them a try, have fun with toppings, and watch how quickly this recipe becomes a family favorite!

German Potato Pancakes Recipe

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Author: admin
Total Time: 40 minutes
Yield: 10 pancakes 1x
Diet: Vegetarian

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Description

Learn how to make delicious German potato pancakes, also known as Kartoffelpuffer, with this easy and traditional recipe. These crispy potato cakes are perfect for breakfast or as a side dish, and they pair wonderfully with applesauce, sour cream, or chopped chives.

Ingredients

Scale

Potato Pancakes:

2 lbs russet potatoes (peeled)
1 small yellow onion
2 large eggs
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
vegetable oil for frying

Optional Toppings:

applesauce
sour cream
chopped chives

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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 kitchen towel.
Mix Ingredients: Combine the grated mixture with eggs, flour, salt, and pepper in a bowl.
Fry the Pancakes: Heat oil in a skillet, add scoops of the mixture, flatten, and fry until golden brown.
Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate. Serve warm with desired toppings.