If you’re craving a crispy, golden treat that’s both comforting and utterly irresistible, look no further than German Potato Pancakes. These savory fritters are a beloved staple in German cuisine, celebrated for their crunchy edges and soft, tender centers. Whether you serve them at a family brunch or as a cozy side dish for dinner, German Potato Pancakes are sure to win over everyone at the table. With just a handful of humble ingredients, you’ll transform potatoes into a dish that’s simple, satisfying, and packed with traditional flavor.

Ingredients You’ll Need
The beauty of German Potato Pancakes lies in their simplicity. Each ingredient plays a vital role, contributing to the flavor, crispiness, and beautiful golden color that make these pancakes so special.
- Russet potatoes (2 pounds, peeled and grated): Their starchy texture is key for crisp, cohesive pancakes.
- Small onion (1, grated): Adds a subtle sweetness and depth that balances the potatoes perfectly.
- Large eggs (2): Help bind the mixture so your pancakes hold together when frying.
- All-purpose flour (1/4 cup): Provides structure and ensures a crisp finish.
- Salt (1 teaspoon): Essential for bringing out the natural flavors in the potatoes and onions.
- Black pepper (1/2 teaspoon): Adds a gentle kick and warmth.
- Vegetable oil (for frying): Neutral and perfect for giving the pancakes their signature crunch.
- Applesauce or sour cream (for serving, optional): Classic accompaniments that complement the savory pancakes with creamy or sweet notes.
How to Make German Potato Pancakes
Step 1: Prep and Drain the Potatoes and Onion
Start by peeling and grating the russet potatoes and the small onion. Once grated, gather the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving the signature crispiness of German Potato Pancakes—too much moisture, and your pancakes will turn soggy instead of golden and crunchy.
Step 2: Mix the Batter
In a large bowl, combine the drained potato and onion mixture with the eggs, flour, salt, and black pepper. Stir everything together thoroughly until the ingredients are evenly incorporated. The eggs and flour act as your binding agents, helping the pancakes hold their shape while frying, while the seasoning brings the entire mixture to life.
Step 3: Heat the Oil
Pour about a quarter inch of vegetable oil into a large skillet and place it over medium heat. Give the oil a minute or two to reach the right temperature. You’ll know it’s ready when a tiny drop of batter sizzles immediately upon contact—this means your pancakes will start crisping up the moment they hit the pan.
Step 4: Fry the Pancakes
Working in batches, scoop about 1/4 cup of the potato batter into the pan for each pancake. Flatten them gently with a spatula to create even, thin rounds—this helps every bite get that irresistible crispy edge. Fry each side for 3 to 4 minutes, or until beautifully golden brown. Flip with care, and don’t overcrowd the pan so each pancake has room to crisp up nicely.
Step 5: Drain and Serve
Once your German Potato Pancakes are golden and crisp, transfer them to a plate lined with paper towels to drain off any excess oil. Serve them right away for the best texture, with applesauce or sour cream on the side if you like. If you’re making a big batch, you can keep finished pancakes warm in a low oven until you’re ready to serve.
How to Serve German Potato Pancakes

Garnishes
A little garnish goes a long way. Sprinkle your freshly fried pancakes with chopped chives, parsley, or even a light dusting of flaky sea salt. A dollop of sour cream or a spoonful of applesauce on top adds the perfect creamy or sweet finish to each bite.
Side Dishes
German Potato Pancakes pair wonderfully with a crisp green salad, roasted sausages, or a hearty bowl of soup. For a more traditional spread, serve alongside braised red cabbage or smoked salmon. Their mild, savory flavor makes them a versatile companion to almost any meal.
Creative Ways to Present
For a fun twist, turn your pancakes into bite-sized appetizers topped with smoked trout or herbed cream cheese. Stack them mini-style for a brunch platter, or layer with sautéed mushrooms and caramelized onions for an elegant starter. The possibilities are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover German Potato Pancakes, allow them to cool to room temperature, then store in an airtight container in the refrigerator. They’ll keep well for up to 3 days, retaining much of their flavor and texture.
Freezing
To freeze, arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container, separating layers with parchment paper. They’ll stay delicious for up to 2 months—just thaw before reheating.
Reheating
To bring back that crispiness, reheat German Potato Pancakes in a 400°F oven for about 8 to 10 minutes, flipping once. Avoid microwaving, as this tends to soften their lovely crunch. A quick stint in a skillet over medium heat works well, too.
FAQs
Can I use a different type Side Dish
Russet potatoes are ideal for their starch content, but Yukon Golds can work in a pinch. Just keep in mind that waxier potatoes may yield a softer texture and won’t crisp up quite as well as russets.
Why do my pancakes fall apart while frying?
If your German Potato Pancakes aren’t holding together, you may need to squeeze out more liquid from the potatoes or add a bit more flour. Make sure the oil is hot enough so the batter sets quickly and forms a crust.
Are German Potato Pancakes gluten-free?
The traditional recipe uses all-purpose flour, but you can substitute a gluten-free blend or even potato starch without sacrificing flavor or texture. Just be sure to check the consistency of your batter, adding a bit more if needed to hold the mixture together.
Can I make these in advance for a party?
Absolutely! Prepare the pancakes ahead of time and keep them warm in a low oven. For best results, reheat them on a baking sheet in a hot oven just before serving so they crisp up again nicely.
What are other traditional toppings besides applesauce and sour cream?
In Germany, you might find German Potato Pancakes served with everything from smoked salmon and dill to savory mushroom ragout or even sugar and cinnamon for a sweet treat. Don’t be afraid to get creative with your favorite toppings!
Final Thoughts
There’s nothing quite like the crunch and comfort of homemade German Potato Pancakes. Warm, savory, and endlessly adaptable, they’re a dish that brings people together and sparks joy in every bite. Give them a try—you’ll fall in love with their simplicity and flavor, and so will everyone lucky enough to share them with you!
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German Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Description
German Potato Pancakes, also known as Kartoffelpuffer, are crispy and golden fritters made from grated russet potatoes and onions, lightly seasoned and fried to perfection. Served traditionally with applesauce or sour cream, these savory pancakes make a delightful side dish perfect for any meal.
Ingredients
Main Ingredients
- 2 pounds russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- Applesauce or sour cream for serving (optional)
Instructions
- Prepare the potatoes and onion: Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
- Mix ingredients: In a large bowl, combine the drained potato and onion mixture with eggs, flour, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Heat oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until shimmering.
- Form and fry pancakes: Working in batches, drop 1/4 cup of the potato mixture into the hot oil. Flatten each with a spatula to form a pancake shape.
- Fry until golden: Cook the pancakes for 3 to 4 minutes on each side or until they become golden brown and crispy.
- Drain excess oil: Transfer the fried pancakes to a paper towel-lined plate to absorb any excess oil.
- Serve: Serve the pancakes warm, accompanied by applesauce or sour cream if desired.
Notes
- For extra crispiness, make sure to thoroughly drain the potatoes before mixing.
- These pancakes are best eaten immediately but can be kept warm in a low oven when making a large batch.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg