German Potato Pancakes, also known as Kartoffelpuffer, are crispy on the outside, tender on the inside, and made with just a few simple ingredients. They’re a traditional comfort food in German cuisine that I love serving either sweet with applesauce or savory with sour cream. Whether for breakfast, brunch, or a cozy dinner side, these potato pancakes always satisfy.
Why You’ll Love This Recipe
I love how these pancakes use basic pantry ingredients to create something that feels both rustic and special. The texture is unbeatable—golden and crunchy edges with soft, flavorful centers. I can enjoy them as a snack, a side dish, or even as the main course with a little twist. Plus, they’re quick to make and even better hot off the skillet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Russet potatoes (peeled and grated)
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Onion (grated or finely chopped)
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Eggs
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All-purpose flour
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Salt
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Black pepper
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Oil (for frying, like canola or vegetable oil)
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Optional: applesauce, sour cream, fresh herbs for serving
Directions
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I peel and grate the potatoes, then use a clean towel or cheesecloth to squeeze out as much moisture as possible.
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I place the grated potatoes in a large bowl and mix in the grated onion, eggs, flour, salt, and pepper until well combined.
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I heat oil in a skillet over medium-high heat until shimmering.
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I scoop about ¼ cup of the mixture for each pancake, flatten it gently in the pan, and fry until golden brown and crisp—about 3–4 minutes per side.
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I transfer the pancakes to a paper towel-lined plate to drain any excess oil and keep them warm in a low oven if I’m making a large batch.
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I serve them hot with applesauce or sour cream, depending on whether I’m going sweet or savory.
Servings and timing
This recipe makes about 8–10 pancakes and takes around 30 minutes total, including prep and cooking time. It’s enough for 3–4 servings as a side or 2–3 as a main dish.
Variations
Sometimes I add grated garlic or fresh herbs like parsley or chives for extra flavor. I’ve also made them with a bit of shredded carrot or zucchini for a veggie twist. If I want a cheesier version, I stir in a little grated parmesan.
Storage/Reheating
I store leftover pancakes in the fridge for up to 3 days. To reheat, I pop them in a skillet or the oven to get the crisp texture back—microwaving makes them soft. They can also be frozen; I layer them between parchment paper and reheat straight from frozen in a 375°F oven until hot and crispy.
FAQs
Can I make these ahead of time?
Yes, but I like to re-crisp them in the oven or skillet before serving. Freshly made is best for texture, though.
What kind of potatoes work best?
I use starchy potatoes like russets—they fry up crisp and hold together well. Waxy potatoes don’t get as crunchy.
How do I keep them from being soggy?
I always squeeze out the moisture from the grated potatoes and make sure the oil is hot before frying.
Are these gluten-free?
They can be! I replace the flour with a gluten-free blend or even potato starch, and they turn out just as crispy.
Can I bake them instead of frying?
Yes, I brush or spray both sides with oil and bake at 425°F (220°C) for about 20–25 minutes, flipping halfway. They’re not quite as crisp, but still tasty.
Conclusion
German Potato Pancakes are a delicious, crispy treat that’s easy to make and endlessly comforting. I love how they bring together simple ingredients to create a dish that’s both nostalgic and crowd-pleasing. Whether I’m serving them for breakfast or dinner, sweet or savory, they’re always a hit at my table.
