German Potato Pancakes, or Kartoffelpuffer, are crispy, golden-brown pancakes made from grated potatoes, onions, and a few simple ingredients. Pan-fried until perfectly crunchy on the outside and tender on the inside, they’re a beloved comfort food that I love to serve with applesauce, sour cream, or both.
Why You’ll Love This Recipe
I love how quick and satisfying these potato pancakes are to make. They’re crispy, savory, and perfect as a side dish, light meal, or even a snack. I can dress them up with sweet or savory toppings, and the texture is just unbeatable—crispy edges with soft centers. Plus, they’re made from ingredients I almost always have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Potatoes (russet or Yukon gold work best)
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Onion
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Eggs
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All-purpose flour
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Salt
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Pepper
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Oil for frying (vegetable or canola oil)
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Optional: garlic powder or nutmeg for extra flavor
Directions
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I start by peeling and grating the potatoes and onion using the large holes of a box grater or a food processor.
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I transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible—this step helps make them extra crispy.
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In a large bowl, I combine the drained potato mixture with eggs, flour, salt, and pepper. I mix until everything is well combined and holds together.
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I heat a generous amount of oil in a skillet over medium-high heat.
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I scoop about 2–3 tablespoons of the mixture for each pancake and flatten it in the pan with a spatula.
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I fry each side for about 3–4 minutes, or until golden brown and crispy.
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I transfer them to a paper towel-lined plate to drain excess oil, then serve immediately while hot.
Servings and timing
This recipe makes about 8–10 pancakes and takes around 30 minutes from start to finish. It’s quick, easy, and ideal for breakfast, lunch, or a hearty side dish.
Variations
Sometimes I add grated garlic or a dash of nutmeg for a deeper flavor. For a slightly healthier version, I cook them in less oil or use a nonstick pan. I’ve also tried sweet potato or zucchini mixed in with the regular potatoes for a different twist.
Storage/Reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I place them in a dry skillet over medium heat to crisp them back up, or use an oven or air fryer for a few minutes. I avoid the microwave since it makes them soft.
FAQs
Can I make the batter ahead of time?
I don’t recommend letting the raw batter sit too long because the potatoes can oxidize and turn gray. If I need to prep ahead, I keep the grated potatoes in cold water and drain them right before mixing with the other ingredients.
What are the best potatoes to use?
I usually use russet potatoes because they have a higher starch content, which helps the pancakes hold together and get crispy. Yukon gold also works well for a creamier texture.
Can I bake these instead of frying?
Yes, I’ve baked them at 425°F on a greased baking sheet for about 15–20 minutes per side. They’re not quite as crispy, but still tasty.
What can I serve with potato pancakes?
I love serving them with applesauce or sour cream. For a savory twist, I add smoked salmon, chives, or even a fried egg on top.
How do I keep them crispy for a crowd?
I keep them warm on a wire rack in a 250°F oven while I finish frying the rest. This keeps them crispy and hot until I’m ready to serve.
Conclusion
German Potato Pancakes are crispy, flavorful, and so satisfying. Whether I’m serving them as a side dish, breakfast item, or snack, they always disappear fast. With just a few ingredients and a hot skillet, I can enjoy this traditional comfort food anytime.
