German Potato Pancakes

German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden-fried patties made from freshly grated potatoes and onions. These savory treats are a beloved comfort food in German cuisine, often served with applesauce or sour cream. Whether as a snack, a side dish, or a hearty breakfast, I find them incredibly satisfying and easy to make.

Why You’ll Love This Recipe

I love this recipe because it’s simple, rustic, and packed with flavor. The crisp, crunchy edges paired with the tender potato interior are incredibly comforting. I can whip them up with just a few basic ingredients, and they’re endlessly versatile. Whether I go traditional with applesauce or add a savory topping like smoked salmon or herbed sour cream, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

russet potatoes (peeled and grated)
onion (grated or finely chopped)
eggs
all-purpose flour
salt
pepper
oil for frying (such as vegetable or sunflower oil)
optional: applesauce or sour cream for serving

Directions

1. I start by peeling and grating the potatoes and onion. I squeeze out as much excess moisture as possible using a clean towel or cheesecloth—this step helps the pancakes crisp up.

2. In a large bowl, I combine the grated potatoes and onion with eggs, flour, salt, and pepper, mixing until well combined.

3. I heat a thin layer of oil in a large skillet over medium-high heat.

4. I drop spoonfuls of the potato mixture into the hot pan and flatten them gently with a spatula.

5. I fry them for 3–4 minutes per side, or until golden brown and crisp.

6. I transfer the pancakes to a paper towel-lined plate to drain, then keep them warm in the oven if needed while I cook the rest.

7. I serve them hot with applesauce or sour cream on the side.

Servings and timing

This recipe makes about 8–10 potato pancakes and takes around 30 minutes total—15 minutes for prep and another 15 for frying. They’re perfect for brunch, lunch, or dinner.

Variations

Sometimes I add a pinch of nutmeg or chopped parsley for extra flavor. For a more filling version, I mix in shredded cheese or bits of cooked bacon. When I want a gluten-free option, I replace the flour with a gluten-free blend or potato starch. For a spicy kick, a dash of cayenne or paprika does the trick.

storage/reheating

I store leftover pancakes in the fridge for up to 3 days. To reheat, I crisp them back up in a skillet or in the oven at 375°F for about 10 minutes. They’re also freezer-friendly—I freeze them in a single layer, then reheat straight from frozen in the oven or air fryer.

FAQs

Can I make the batter ahead of time?

I prefer to fry the pancakes right after mixing because the grated potatoes can darken and release more moisture if they sit too long. If I prep ahead, I store the grated potatoes in water and drain/dry them just before mixing.

What’s the best potato to use?

I use starchy potatoes like russet or Yukon Gold because they hold together well and crisp up nicely.

Why are my pancakes soggy?

This usually means the potatoes weren’t squeezed dry enough or the oil wasn’t hot enough. I make sure to remove as much liquid as possible before frying.

Can I bake these instead of frying?

Yes, I bake them at 425°F on a greased baking sheet, flipping halfway through. They’re not quite as crispy but still tasty.

What goes well with potato pancakes?

I serve them with applesauce for a traditional touch or with sour cream, smoked salmon, or even a fried egg on top for a savory option.

Conclusion

German Potato Pancakes are a classic comfort food I always enjoy making. They’re crispy, hearty, and incredibly flavorful with just a handful of ingredients. Whether I serve them sweet or savory, as a snack or a meal, they never fail to deliver that perfect balance of crispy and tender that I love.

German Potato Pancakes

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 pancakes
• Category: Side Dish
• Method: Frying
• Cuisine: German
• Diet: Vegetarian

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Description

German Potato Pancakes (Kartoffelpuffer) are crispy, golden-fried patties made from grated potatoes and onions. A traditional comfort food, they’re perfect with applesauce or sour cream, and great as a snack, side dish, or hearty breakfast.

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Ingredients

• 2 lbs russet potatoes, peeled and grated
• 1 small onion, grated or finely chopped
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• Oil for frying (vegetable or sunflower)
• Optional: applesauce or sour cream for serving

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Instructions

1. Peel and grate the potatoes and onion. Squeeze out as much moisture as possible using a clean towel or cheesecloth.
2. In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Mix well.
3. Heat a thin layer of oil in a large skillet over medium-high heat.
4. Scoop spoonfuls of the potato mixture into the skillet and flatten with a spatula.
5. Fry for 3–4 minutes per side until golden and crispy.
6. Transfer to a paper towel-lined plate. Keep warm in the oven if needed while frying the rest.
7. Serve hot with applesauce or sour cream.

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Notes

• Add chopped parsley, shredded cheese, or bacon for extra flavor.
• Use gluten-free flour or potato starch for a gluten-free version.
• Reheat in the oven or air fryer for crispiness.
• Freeze in a single layer and reheat from frozen.

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Nutrition

• Serving Size: 1 pancake
• Calories: 150
• Sugar: 1g
• Sodium: 280mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg