If you’ve ever strolled through a German Christmas market, the scent of crispy golden potato pancakes frying in bubbling oil is almost impossible to resist. Known as Kartoffelpuffer in Germany, these savory pancakes are a beloved comfort food, often served with applesauce or sour cream. They’re rustic, hearty, and carry a sense of nostalgia—whether from childhood family dinners or festive holiday gatherings.
My first memory of German potato pancakes goes back to a chilly December evening when I found myself wrapped in a thick scarf, holding a paper plate stacked with hot, crispy pancakes dusted lightly with salt. The edges were crackly and golden, while the centers were tender and almost creamy. Paired with a sweet spoonful of applesauce, it was the perfect balance of flavors: salty, savory, and sweet.
What makes these pancakes stand out is their simplicity. Just potatoes, onions, eggs, flour, and a touch of seasoning come together to create something far greater than the sum of its parts. Every family seems to have its own way of making them—some add a bit more onion, others prefer them thicker or thinner. But the one constant? They must be crispy on the outside and soft on the inside.
Whether you’re looking for an authentic side dish, a holiday favorite, or simply a way to use up potatoes in your pantry, this German potato pancake recipe will become a reliable go-to. Once you try them, you’ll understand why they’ve stood the test of time for generations.
Why You’ll Love It
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Crispy perfection – The outside fries to a golden brown crunch, while the inside stays soft and tender.
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Versatile pairing – Delicious with applesauce for sweetness, sour cream for tang, or even smoked salmon for elegance.
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Budget-friendly – Made with humble pantry staples you likely already have on hand.
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Comfort food classic – A dish steeped in German tradition, perfect for cozy nights or festive gatherings.
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Family-friendly – Kids love the crispy texture and mild flavor, making it a hit with the whole household.
Ingredient Notes & Details
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Potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture. They release starch that helps the pancakes hold together and crisp up.
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Onion: A yellow onion adds sharpness and depth. Finely grate it so it blends smoothly into the potato mixture.
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Eggs: Help bind the grated potatoes and keep the pancakes from falling apart.
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Flour: A small amount of all-purpose flour absorbs excess moisture and provides structure. Some recipes use potato starch instead.
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Salt & Pepper: Essential for seasoning. Don’t be shy—potatoes soak up flavor.
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Oil: Use a neutral high-heat oil like canola or sunflower. Traditional recipes often use schmaltz (rendered chicken fat) for extra richness.
Helpful Tip: Once you grate the potatoes, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This prevents soggy pancakes and ensures crisp edges.
Step-by-Step Instructions
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Grate the Potatoes and Onion
Peel and grate 2 pounds of potatoes and 1 medium onion using a box grater or food processor. Immediately place them into a bowl of cold water to prevent browning. -
Drain and Squeeze
Drain the grated mixture and transfer it to a clean kitchen towel. Twist tightly to squeeze out as much liquid as possible. This is the secret to crispiness. -
Mix the Batter
In a large mixing bowl, combine the potatoes and onion with 2 beaten eggs, 3 tablespoons flour, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until everything is well combined. The mixture should be slightly sticky but not watery. -
Heat the Oil
Pour about ¼ inch of oil into a heavy skillet (cast iron works wonderfully) and heat over medium-high until shimmering. Test by dropping a small bit of the mixture—it should sizzle instantly. -
Fry the Pancakes
Scoop about ¼ cup of the potato mixture into the skillet and flatten with a spatula into a thin pancake. Fry for 3–4 minutes per side, or until golden brown and crispy. Work in batches, avoiding overcrowding. -
Drain and Serve
Transfer pancakes to a paper towel–lined plate to drain excess oil. Serve immediately while hot, with applesauce, sour cream, or your favorite toppings.
Cooking Tip: Keep finished pancakes warm in a 200°F (95°C) oven while frying the rest. This prevents sogginess and keeps them crisp.
FAQ
1. Can I make German potato pancakes ahead of time?
Yes, but they’re best enjoyed fresh. You can fry them a few hours ahead, keep them in the fridge, and reheat in a hot oven to restore crispiness.
2. What’s the difference between German potato pancakes and latkes?
They’re very similar. Latkes often include baking powder or matzo meal, while German pancakes rely on flour. The flavors and textures are nearly identical.
3. Can I freeze potato pancakes?
Absolutely. Let them cool completely, place parchment paper between each pancake, and freeze in an airtight container for up to 2 months. Reheat in the oven straight from frozen.
4. My pancakes fall apart—what am I doing wrong?
This usually happens if the potatoes weren’t squeezed dry enough or if not enough egg/flour was added. Make sure your mixture is not too wet.
5. Which potatoes are best for this recipe?
Starchy potatoes like Russet are the top choice, but Yukon Golds work well too. Waxy potatoes (like red potatoes) don’t crisp as nicely.
6. Can I make them gluten-free?
Yes, substitute potato starch or a gluten-free flour blend for the all-purpose flour.
Storage Tips
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Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 400°F oven for 10 minutes to revive crispiness.
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Freeze: Layer with parchment paper and store up to 2 months. Reheat directly from frozen.
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Avoid microwaving: This makes them soggy. Always reheat in the oven or air fryer.
Variations
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Herbed Potato Pancakes: Add chopped parsley, dill, or chives to the batter for a fresh twist.
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Cheesy Pancakes: Mix in ½ cup shredded cheese like Gruyère, cheddar, or Parmesan.
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Spicy Kick: Stir in a pinch of cayenne or smoked paprika for extra flavor.
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Sweet Version: Add a little sugar and cinnamon to the batter, and serve with fruit compote.
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Zucchini Blend: Replace half the potatoes with grated zucchini for a lighter variation.
German Potato Pancakes
Ingredients
- 2 pounds about 900 g russet or Yukon gold potatoes, peeled
- 1 medium onion
- 2 large eggs
- ¼ cup all-purpose flour 30 g
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying vegetable, canola, or sunflower
Instructions
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Grate the potatoes and onion: Use the large holes of a box grater or a food processor. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible.
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Mix the batter: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Stir until everything is evenly coated.
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Heat the oil: In a large skillet, heat about ¼ inch of oil over medium-high heat until shimmering.
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Fry the pancakes: Drop about ¼ cup of batter per pancake into the hot oil. Flatten slightly with a spatula. Cook 3–4 minutes per side, until golden brown and crisp.
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Drain and serve: Transfer to a paper towel–lined plate. Serve hot with applesauce or sour cream.
