German Potato Pancakes

These German Potato Pancakes, or Kartoffelpuffer, are a crisp, golden treat that I love making whether for a cozy breakfast, a simple lunch, or a festive side dish. With their perfectly crunchy edges and soft, savory centers, they’re a dish that’s both comforting and satisfying.

Why You’ll Love This Recipe

I love how simple ingredients like potatoes and onions come together to create something this delicious. These pancakes cook up fast, are great sweet or savory, and bring a taste of Germany to the table. I serve them hot and crispy, sometimes with applesauce and powdered sugar, and other times alongside herbed yogurt or meat and gravy for a savory meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2½ pounds starchy potatoes, peeled and very finely grated (raw, not cooked)

• 1 small yellow onion, very finely grated

• 2 large eggs

• ¼ cup all-purpose flour (or more if needed)

• 1 teaspoon sea salt

• Neutral-tasting oil for frying

directions

First, I wring out the grated potatoes really well using a clean dish towel or colander. This step is crucial for getting that crispy texture.

Then I mix the drained potatoes with grated onion, eggs, flour, and salt in a bowl. I use my hands to work everything into a tacky mixture. If it’s too wet, I add a little more flour. I make sure to cook the mixture right away to avoid it getting watery.

I heat oil in a non-stick pan over medium-high heat. Then I scoop about ⅓ to ½ cup of the mixture and press it into flat pancakes in the pan. I fry each side for 3 to 5 minutes until golden and crisp.

After cooking, I place the pancakes on paper towels to remove any excess oil and serve them hot.

Servings and timing

• Servings: 8 Kartoffelpuffer

• Prep Time: 15 minutes

• Cooking Time: 10 minutes

• Total Time: 25 minutes

Variations

I enjoy these pancakes sweet with applesauce, fruit compote, or a sprinkle of powdered sugar. For a savory version, I go with herbed yogurt, crème fraîche, or even serve them as a side with meats and gravy. You can also add spices like nutmeg or garlic for extra flavor.

storage/reheating

These pancakes are best right out of the skillet, but I’ve reheated them successfully in a hot pan or toaster oven to bring back the crispness. I store any leftovers in an airtight container in the fridge for up to 2 days.

FAQs

Can I use a food processor to grate the potatoes?

Yes, I often use the fine grater attachment on my food processor to save time. It works great.

Do I need to peel the potatoes?

I usually do, especially for texture, but if the skins are thin and clean, you can leave them on for a more rustic version.

Can I freeze these pancakes?

I don’t recommend freezing them raw, but I’ve frozen cooked pancakes and reheated them in the oven with good results.

What oil is best for frying?

I use a neutral-tasting oil like canola or vegetable oil with a high smoke point to get them nice and crisp.

Can I make them gluten-free?

Yes, I’ve substituted the flour with a gluten-free blend or even potato starch and they hold together well.

Conclusion

German Potato Pancakes are a go-to dish for me when I want something quick, homey, and incredibly tasty. Whether I’m enjoying them sweet or savory, they always bring that warm, satisfying crunch that keeps me coming back for more.

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