German Potato Pancakes

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Crispy, golden, and deeply satisfying, German Potato Pancakes (known as Kartoffelpuffer in Germany) are a delicious comfort food perfect for breakfast, brunch, or as a savory snack. With their crackly edges and tender centers, these pan-fried potato fritters are a crowd-pleaser and a staple in many households.

Made from just a handful of pantry staples like potatoes, onions, and eggs, these pancakes come together quickly and pair beautifully with sour cream or applesauce. Whether you’re hosting a family brunch or need a hearty side dish for dinner, German Potato Pancakes are guaranteed to disappear fast from the plate.

Why You’ll Love This German Potato Pancakes Recipe

These pancakes are incredibly versatile. They’re crispy on the outside, soft inside, and taste just as good hot off the skillet as they do cold from the fridge. You’ll also love that this recipe:

• Uses only simple, affordable ingredients.
• Can be prepped in under 15 minutes.
• Works for breakfast, lunch, or dinner.
• Easily doubles to feed a crowd.

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What Kind of Potatoes Should I Use?

Starchy potatoes like Russets or Yukon Golds are ideal for this recipe. They help the pancakes crisp up beautifully without falling apart. Avoid waxy varieties like red potatoes, which retain too much moisture and won’t give you the same golden-brown finish.

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Ingredients for the German Potato Pancakes

The magic of this recipe lies in its simplicity. Each ingredient serves a purpose, creating texture and flavor in every bite.

• 4 cups grated Russet potatoes: The base of the pancakes; high starch content yields that signature crisp.
• 1 small yellow onion, grated: Adds depth and a slight sweetness.
• 2 large eggs: Bind the mixture together.
• 1/4 cup all-purpose flour: Helps hold everything in shape.
• 1 tsp salt: Enhances the natural flavors.
• 1/2 tsp black pepper: Adds subtle heat.
• Vegetable oil for frying: A neutral oil that crisps the pancakes without overpowering the flavor.
• Fresh parsley for garnish (optional): Adds a touch of freshness and color.

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How To Make the German Potato Pancakes

Step 1: Prep the Potatoes and Onion

Peel and grate 4 cups of Russet potatoes using a box grater. Immediately place them in a clean kitchen towel and squeeze out as much liquid as possible. Do the same with 1 small grated onion.

Step 2: Combine the Ingredients

Transfer the grated potatoes and onion to a large bowl. Add 2 large eggs, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Mix well with a fork until evenly combined.

Step 3: Heat the Oil

In a large skillet, pour in enough vegetable oil to cover the bottom (about 1/4 inch deep) and heat over medium-high heat until shimmering.

Step 4: Fry the Pancakes

Scoop about 1/4 cup of the potato mixture per pancake into the skillet and flatten gently with a spatula. Fry 3-4 pancakes at a time, depending on your pan size.
Cook for 3–4 minutes per side, or until golden brown and crispy. Drain on a paper towel-lined plate.

Step 5: Garnish and Serve

Sprinkle with chopped fresh parsley if desired and serve hot with sour cream or applesauce on the side.

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How to Serve and Store German Potato Pancakes

This recipe makes 8 medium pancakes, which typically feeds 4 people as a side or snack. Serve them fresh and hot, straight from the pan, or let them cool and store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for the best crispness.

They also freeze well! Separate layers with parchment paper and freeze for up to 1 month.

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What to Serve With German Potato Pancakes?

H3: Applesauce

A traditional and sweet contrast that complements the salty crisp of the pancakes.

H3: Sour Cream

Classic and creamy, sour cream brings a tang that balances the fried texture.

H3: Smoked Salmon

For a brunch-worthy dish, top the pancakes with smoked salmon and capers.

H3: Roasted Vegetables

Pair with oven-roasted carrots, Brussels sprouts, or sweet potatoes for a complete meal.

H3: Fried Eggs

Top your pancakes with a fried egg for a satisfying breakfast.

H3: German Bratwurst

Serve alongside bratwurst and mustard for a hearty, Bavarian-style dinner.

H3: Cucumber Salad

A light, tangy cucumber salad adds crunch and freshness.

H3: Vegan Breakfast Quesadillas

Surprisingly perfect together—check out our vegan breakfast quesadillas for inspiration.

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Frequently Asked Questions

Q1: Can I make these pancakes gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free 1:1 flour blend or potato starch.

Q2: How do I prevent the pancakes from being soggy?
Be sure to squeeze out as much liquid as possible from the potatoes and onion before mixing. This is key to getting crispy results.

Q3: Can I bake these instead of frying?
Yes, you can bake them on a parchment-lined tray at 425°F (220°C) for about 15-20 minutes per side. They won’t be quite as crispy, but still delicious.

Q4: Can I use sweet potatoes instead of regular ones?
Definitely! The flavor will be slightly sweeter, but they still fry up beautifully.

Q5: What are some good dips besides sour cream or applesauce?
Try Greek yogurt with herbs, mustard-horseradish sauce, or even a tangy garlic aioli.

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📌 Save this recipe to your Pinterest board so you can come back to it any time.
Let me know in the comments how yours turned out. Did you pair it with sour cream or go the sweet route with applesauce?
I love seeing your twists—share your serving ideas or questions too. Let’s make potato perfection together!

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Conclusion

German Potato Pancakes are a timeless, crispy comfort food that works any time of day. With a handful of ingredients and minimal prep, you’ll have a batch of golden brown fritters perfect for dipping, topping, or enjoying just as they are.

Looking for more wholesome bites and crispy comfort? Explore recipes like our mango and dragon fruit chia pudding, snack prep veggie sticks, and rainbow smoothie bowls for ideas to round out your table.

And for even more food inspiration, follow my daily cooking creations on Pinterest at Meals We Share.

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