Name: German Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 4 medium Russet potatoes, peeled; 1 small onion; 2 large eggs; 1/4 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; Vegetable oil, for frying; Optional: pinch of ground nutmeg; Applesauce or sour cream, for serving

German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden delights made from grated potatoes and onions. These savory pancakes are pan-fried to perfection and served hot with a side of applesauce or sour cream. Whether I’m making them for breakfast, dinner, or a festive treat, they always hit the spot.

German Potato Pancakes

Why I Love This Recipe

I love this recipe for its simplicity and flavor. With just a handful of basic ingredients, I can create a dish that’s comforting, nostalgic, and full of texture. The contrast between the crunchy exterior and soft, savory inside is what makes these pancakes truly irresistible. Plus, I can enjoy them sweet or savory depending on the mood.

Ingredients

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

Starchy potatoes (like Russet), peeled
Onion
Eggs
All-purpose flour
Salt
Black pepper
Vegetable oil (for frying)
Optional: nutmeg, for a hint of warmth
Applesauce or sour cream, for serving

Directions

Grate and prep the potatoes:
I peel and grate the potatoes and onion, then place them in a clean kitchen towel and squeeze out as much liquid as I can. This step helps keep the pancakes crispy instead of soggy.
Make the batter:
In a bowl, I combine the grated potato and onion with eggs, flour, salt, pepper, and a pinch of nutmeg (if using). I mix it all until a thick, slightly sticky batter forms.
Fry the pancakes:
I heat vegetable oil in a skillet over medium heat. Then I drop spoonfuls of the batter into the pan and flatten them slightly. I cook each side for about 3–4 minutes or until golden brown and crispy.
Drain and serve:
I place the cooked pancakes on a paper towel-lined plate to drain excess oil. I serve them hot with applesauce or sour cream on the side—sometimes both.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I add chopped herbs like parsley or chives for freshness.
A little shredded cheese in the mix makes them even more savory.
For a sweeter version, I sprinkle the finished pancakes with cinnamon and sugar and skip the onion.
I sometimes mix in a grated carrot for color and sweetness.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat them in a skillet or the oven at 350°F until warm and crispy again. The microwave works too but softens them.
Freezing: I let them cool completely, freeze in a single layer, then store in a freezer bag for up to 2 months. I reheat straight from frozen in the oven.

FAQs

Can I use pre-shredded potatoes?

I prefer grating them fresh for the best texture, but pre-shredded potatoes (like hash browns) can work if they’re not overly wet or seasoned.

How do I keep them from falling apart?

Squeezing out the liquid from the potatoes and not skipping the egg and flour helps bind everything together. I also avoid flipping them too early.

Can I make them in advance?

Yes, I make the batter a few hours ahead and keep it in the fridge. I stir it before frying to redistribute any moisture.

Do I need to peel the potatoes?

I usually peel them, especially if the skins are thick, but it’s not required—just a matter of preference.

Are they gluten-free?

Not as written, but I can swap the flour with a gluten-free blend or a bit of potato starch for a gluten-free version.

Conclusion

German Potato Pancakes are crispy, savory, and incredibly satisfying. They’re one of those classic recipes that feel timeless and cozy. Whether I serve them with sweet applesauce or creamy sour cream, these golden pancakes always bring joy to the table.