If you’ve ever craved a dish that’s perfectly crisp at the edges, tender at the center, and absolutely loaded with comforting flavor, then German Potato Pancakes are about to become your new favorite treat. With their golden-brown crunch and subtle savoriness from onion and pepper, these classic cakes are a joyful celebration of simple ingredients elevated to something truly special. Whether you remember them from family gatherings or you’re just discovering the magic of Kartoffelpuffer, one bite of these pancakes—hot from the skillet—is sure to win you over.
Ingredients You’ll Need
There’s something beautiful about how the most basic pantry staples come together in German Potato Pancakes. Each component has a role, bringing a unique texture, color, or depth of flavor that makes this dish irresistible.
- Russet potatoes (2 pounds, peeled): Their high starch content creates that signature crispiness while keeping the centers fluffy.
- Small yellow onion (1): Just one onion adds wonderful aroma and mild sweetness that balances the potatoes.
- Large eggs (2): Eggs bind everything together and help create a cohesive, sturdy pancake.
- All-purpose flour (1/4 cup): Flour gives the pancakes structure and helps them fry up just right.
- Salt (1 teaspoon): Essential for heightening all the natural flavors—don’t skip it!
- Black pepper (1/2 teaspoon): Adds a gentle kick that complements the earthiness of the potatoes.
- Baking powder (1/2 teaspoon): A little goes a long way here—it keeps the pancakes extra light inside.
- Vegetable oil (for frying): Neutral and high-heat friendly, the oil ensures every pancake gets deliciously crisp.
- Applesauce or sour cream (for serving): Optional, but highly recommended for a classic German touch and a cool contrast to the hot pancakes.
How to Make German Potato Pancakes
Step 1: Grate the Potatoes and Onion
This is where the magic begins. Grab a sturdy box grater or your trusty food processor and grate the peeled russet potatoes and small yellow onion. Don’t worry about perfect technique here—just make sure the shreds are fairly even so they’ll cook at the same pace.
Step 2: Squeeze Out the Moisture
This step is essential for those crispy edges! Gather the grated potatoes and onion in a clean kitchen towel and twist tightly to squeeze out as much liquid as possible. The drier the mixture, the crunchier your German Potato Pancakes will be.
Step 3: Mix Up the Batter
Transfer the squeezed mixture to a large bowl, then add eggs, flour, salt, black pepper, and baking powder. Mix until you have a shaggy, well-combined batter where no pockets of flour remain—don’t overdo it, just bring everything together.
Step 4: Heat the Oil
Add about 1/4 inch of vegetable oil to a large, heavy skillet and set it over medium-high heat. To test if it’s ready, drop in a tiny bit of batter—it should sizzle on contact. The right oil temperature guarantees those irresistible golden edges!
Step 5: Fry the Pancakes
For each pancake, scoop about 1/4 cup of potato batter into the skillet, gently flattening it with the back of your spoon. Fry for 2 to 3 minutes per side, letting each pancake get deeply golden and crisp before flipping. Avoid crowding the pan for best results.
Step 6: Drain and Keep Warm
Place the cooked pancakes on a paper towel–lined plate to remove any excess oil. If you’re cooking in batches, keep finished German Potato Pancakes warm in a 200°F oven so they all stay crispy until serving.
Step 7: Serve Hot
That’s it—your lovely stack of German Potato Pancakes is ready for the table! Enjoy them right away for the best texture, with classic toppings like applesauce or sour cream on the side.
How to Serve German Potato Pancakes
Garnishes
Want to make your pancakes extra special? Traditional options include a dusting of fresh chives, finely chopped parsley, or even a sprinkle of flaky sea salt. These little touches add color and a fresh bite that balance the richness of the fried pancakes beautifully.
Side Dishes
German Potato Pancakes pair wonderfully with a variety of sides. Applesauce brings a sweet contrast, while sour cream offers creamy tang. For a heartier meal, serve with smoked salmon, crisp pickles, or a simple cucumber salad to brighten up the plate.
Creative Ways to Present
Give your German Potato Pancakes a modern twist by stacking them into towers, cutting them into wedges like savory “cakes,” or topping each one with a poached egg for brunch. Make mini pancakes for appetizers—you’ll have everyone coming back for more!
Make Ahead and Storage
Storing Leftovers
If you have extra pancakes (lucky you!), let them cool completely before layering them with parchment paper in an airtight container. Store in the fridge for up to 3 days—just keep them separate so they don’t get soggy.
Freezing
To freeze, lay the cooked and cooled pancakes in a single layer on a baking sheet and pop it in the freezer. Once frozen, transfer the pancakes to a zip-top bag. They’ll keep for up to 2 months and are perfect for last-minute snacks or sides.
Reheating
For the crispiest results, skip the microwave and instead reheat pancakes in a 375°F oven or in a dry skillet until hot and golden again. Just a few minutes on each side will restore their signature crunch, making them almost as good as fresh!
FAQs
Can I use a different type Side Dish
Russet potatoes are the classic choice for their high starch content and crispy texture, but Yukon Golds can work in a pinch. Just note the pancakes may be slightly creamier and a bit less crispy.
Why do I need to squeeze out so much moisture?
Removing excess moisture is the golden rule for extra-crispy German Potato Pancakes. Potatoes have a surprising amount of water, and letting it escape ensures your pancakes fry up crunchy, not soggy.
Can I make the batter in advance?
It’s best to fry the pancakes soon after mixing, as grated potatoes can discolor quickly. If you must prep ahead, keep the batter refrigerated for no more than an hour, and add a spoonful of lemon juice or vinegar to help prevent browning.
What’s the difference between German Potato Pancakes and hash browns?
While both are based on shredded potatoes, German Potato Pancakes include onion, egg, and flour, making them more cohesive and pancake-like. Hash browns are typically looser and don’t have the same creamy interior or light, fluffy texture.
Can I make German Potato Pancakes gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free blend or potato starch, and the pancakes will still fry up beautifully crisp.
Final Thoughts
There’s something undeniably heartwarming about gathering around a plate of fresh German Potato Pancakes. They’re a reminder of how joyfully simple comfort food can be, and making them at home is a treat that everyone should experience at least once. Give this recipe a try—you just might start your own new tradition!
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German Potato Pancakes Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious and crispy German potato pancakes, also known as kartoffelpuffer, with this easy recipe. These traditional potato fritters are perfect as a side dish and can be served with applesauce or sour cream.
Ingredients
Potato Pancakes:
- 2 pounds russet potatoes (peeled)
- 1 small yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- vegetable oil for frying
- applesauce or sour cream for serving (optional)
Instructions
- Grate and Prepare the Mixture: Grate the potatoes and onion, then squeeze out excess moisture. Combine in a bowl with eggs, flour, salt, pepper, and baking powder.
- Fry the Pancakes: Heat oil in a skillet, scoop potato mixture, flatten in the pan, and fry until golden brown and crispy on each side.
- Serve: Drain on paper towels. Keep warm in the oven. Serve hot with applesauce or sour cream.
Notes
- Keep finished pancakes warm in a 200°F oven while cooking the rest.
- For extra crispiness, avoid overcrowding the pan and remove excess moisture from potatoes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
