German Potato Pancakes Recipe

There's nothing quite like the crispy, golden perfection of German potato pancakes sizzling in a pan. These traditional treats, known as Kartoffelpuffer, boast a crunchy exterior with a tender, flavorful center—making them an irresistible addition to any meal.

this Recipe

I first discovered these delightful pancakes during a Christmas market visit in Germany. The smell of frying potatoes filled the air, and after one bite, I was hooked. Now, they’re a staple in my home, whether served as a savory side dish or a sweet breakfast treat with applesauce.

Why You'll Love This German Potato Pancakes Recipe

Get ready to fall in love with one of the most comforting and versatile potato dishes you'll ever make. These crispy pancakes are packed with flavor, texture, and endless serving possibilities.

First, they’re incredibly easy to prepare. With just a handful of pantry staples—potatoes, onions, eggs, and flour—you can whip up a batch in no time. Perfect for busy weeknights or lazy weekend breakfasts.

The crispy edges and soft, melt-in-your-mouth interior create the perfect contrast. Whether you like them extra crunchy or slightly tender, you can easily adjust the cooking time to your preference.

They’re also completely customizable. Serve them with sour cream and chives for a savory bite, or go the traditional route with a generous dollop of applesauce. You can even add cheese or herbs to switch things up.

And let’s not forget about their budget-friendly nature. Potatoes are one of the most affordable ingredients, making this dish an economical yet satisfying option for any meal.

Ingredients Notes

The beauty of this recipe lies in its simplicity, but each ingredient plays a key role in achieving the perfect texture and taste.

Potatoes are the star of the dish, and starchy varieties like Russet or Yukon Gold work best. They hold their shape while crisping up beautifully, giving you that signature crunch. Avoid waxy potatoes, as they contain too much moisture.

Onions add depth and a slight sweetness to balance the potatoes. Grating them along with the potatoes releases their juices, which enhance the flavor and help bind the mixture.

Eggs act as the glue, ensuring the pancakes hold together while frying. If you need a substitute, try a flax or chia seed egg, though the texture may vary slightly.

Flour or breadcrumbs help absorb excess moisture and provide structure. A small amount goes a long way, keeping the pancakes crisp rather than doughy. If you’re gluten-free, you can use a gluten-free flour blend.

Oil is essential for achieving that golden-brown crust. A neutral oil with a high smoke point, like vegetable or canola oil, works best. Avoid olive oil, as it can burn at high temperatures.

A box grater or food processor will make the grating process much easier. If using a food processor, opt for the shredding disc to get the right texture. Also, have a clean kitchen towel or cheesecloth on hand to squeeze out excess moisture from the potatoes.

How To Make This German Potato Pancakes Recipe

Making these crispy potato pancakes is easier than you might think. Follow these simple steps for the perfect texture and flavor.

Start by peeling and grating the potatoes using the large holes of a box grater or a food processor. Immediately transfer them to a bowl of cold water to prevent browning and remove excess starch. Let them sit for a few minutes.

While the potatoes soak, grate the onion and set it aside. Then, drain the potatoes and transfer them to a clean kitchen towel. Wrap the towel tightly and squeeze out as much liquid as possible—this step is crucial for crispy pancakes.

In a large mixing bowl, combine the drained potatoes, grated onion, eggs, flour, salt, and pepper. Mix well until everything is evenly incorporated. The mixture should hold together without being too wet.

Heat a generous amount of oil in a large skillet over medium-high heat. Once the oil is shimmering, drop spoonfuls of the potato mixture into the pan, flattening each mound into a thin pancake. Fry for about 3-4 minutes per side until golden brown and crispy.

Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Keep them warm in a low oven (about 200°F) while you finish frying the remaining batches.

Serve immediately with your favorite toppings—classic applesauce, sour cream, or even smoked salmon for a gourmet twist.

Storage Options

If you have leftovers (though they disappear fast!), these potato pancakes store well and reheat beautifully.

For short-term storage, place them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.

To freeze, let the pancakes cool completely, then arrange them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. They’ll keep well for up to 2 months.

Reheat them in a 375°F oven or an air fryer for 5-7 minutes to bring back their crispy texture. Avoid microwaving, as it can make them soggy.

Variations and Substitutions

One of the best things about this recipe is its versatility. You can easily tweak it to suit different tastes and dietary needs.

For a cheesy twist, add grated Parmesan or shredded cheddar to the potato mixture. It creates a rich, savory flavor with an extra crispy edge.

If you prefer a healthier version, try baking the pancakes instead of frying. Simply place them on a parchment-lined baking sheet, brush with oil, and bake at 425°F for about 20 minutes, flipping halfway through.

Make it herby by adding fresh parsley, chives, or dill to the batter. This gives the pancakes a fresh, vibrant flavor that pairs well with sour cream.

For a spicy kick, mix in a pinch of cayenne pepper or smoked paprika. It adds a subtle heat that enhances the overall taste.

Or go sweet by skipping the onions and adding a bit of cinnamon and sugar. Serve them with maple syrup for a delicious breakfast treat.

However you choose to enjoy them, these German potato pancakes are a must-try. Crispy, golden, and packed with flavor, they’re guaranteed to become a new favorite in your kitchen!

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