There's nothing quite like the crispy, golden perfection of German Potato Pancakes sizzling on a hot pan. These savory delights are crunchy on the outside, tender on the inside, and packed with a rich, buttery potato flavor that's irresistible.

I first fell in love with these traditional German treats at a Christmas market in Berlin, where the air was filled with the comforting scent of frying potatoes and warm apple sauce. Since then, they’ve become a staple in my kitchen, perfect for breakfast, brunch, or a cozy snack on a chilly evening.
Why You'll Love These German Potato Pancakes
If you're looking for a simple yet satisfying dish, these German Potato Pancakes will quickly become a favorite. Here’s why:
First, they’re incredibly easy to make. With just a handful of ingredients—most of which you probably already have in your kitchen—you can whip up a batch in no time.
They’re also amazingly versatile. Whether served with classic applesauce, sour cream, or a sprinkle of fresh herbs, these pancakes can be customized to suit your taste.
Plus, they’re budget-friendly. Made with basic pantry staples like potatoes, onions, and eggs, they offer a delicious, inexpensive way to feed your family or guests.
Lastly, they’re crispy and delicious. The key to achieving that perfect crunch? A hot pan, a bit of patience, and just the right amount of oil to get them beautifully golden brown.
Ingredients Notes

The beauty of German Potato Pancakes lies in their simplicity, but each ingredient plays a key role in creating their signature taste and texture.
Potatoes are the star of the show. Russet potatoes work best due to their high starch content, which helps bind the pancakes together while delivering a crispy texture. Yukon Golds are a good alternative for a slightly creamier finish.
Onions add depth and a touch of sweetness to the pancakes. Grating the onion along with the potatoes ensures an even distribution of flavor and helps prevent the potatoes from browning too quickly.
Eggs serve as the binding agent, holding everything together while adding a touch of richness. One or two eggs should be enough, depending on the amount of potatoes used.
Flour (or breadcrumbs) provides additional structure. While some traditional recipes skip this step, adding a small amount helps absorb moisture and gives the pancakes a sturdier consistency.
Oil is crucial for achieving that crispy, golden crust. Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, to ensure even frying without burning.
How To Make These German Potato Pancakes

Making these delicious pancakes is a straightforward process, but a few key tips will help you get them just right.
Start by grating the potatoes using the large holes of a box grater or a food processor with a grating attachment. Once grated, transfer the potatoes to a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for crispier pancakes.
Next, grate the onion and mix it with the potatoes in a large bowl. The onion will release some liquid, so give the mixture another gentle squeeze to remove excess moisture before proceeding.
Incorporate the eggs, flour, salt, and pepper, stirring until everything is well combined. The mixture should be thick enough to hold together when scooped but not too dry.
Heat a generous amount of oil in a skillet over medium-high heat. Once the oil is hot, drop small portions of the potato mixture into the pan, flattening them slightly with the back of a spoon. Cook for 3-4 minutes per side, or until golden brown and crispy.
Once done, transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve immediately while they’re hot and crispy.
Storage Options
These pancakes are best enjoyed fresh, but you can store leftovers for later.
If you have extras, store them in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, place a paper towel between layers.
For longer storage, freeze the pancakes by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag. They’ll keep for up to 3 months.
To reheat, place them in a 375°F oven for about 10 minutes or warm them up in a skillet over medium heat until crispy again. Avoid microwaving, as it can make them soft instead of crisp.
Variations and Substitutions
One of the best things about German Potato Pancakes is their adaptability. Here are some ways to switch things up:
For a cheesy twist, add a handful of shredded cheddar or Gruyère to the potato mixture before frying.
If you’re looking for a gluten-free option, swap out the flour for a gluten-free alternative like rice flour or cornstarch.
Want extra flavor and herbs? Try mixing in fresh parsley, chives, or even a little garlic powder for a punch of taste.
For a slightly different texture, replace some of the potatoes with grated zucchini or carrots—just be sure to squeeze out the extra moisture.
No eggs? No problem! You can use a flaxseed or chia seed egg substitute to help bind the mixture together.
Experimenting with different variations makes this recipe fun and adaptable, so don’t be afraid to get creative!
PrintGerman Potato Pancakes Recipe
Authentic German potato pancakes, also known as Kartoffelpuffer, are crispy on the outside and tender inside. Made with grated potatoes, onions, eggs, and flour, these savory pancakes are perfect for breakfast, a snack, or as a side dish. Serve with applesauce or sour cream for a traditional touch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: germen
- Diet: Vegetarian
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Instructions
- Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- In a mixing bowl, combine the potatoes, grated onion, eggs, flour, salt, and pepper. Mix well.
- Heat vegetable oil in a skillet over medium heat.
- Drop spoonfuls of the mixture into the hot oil, flattening each into a pancake.
- Fry for 3-4 minutes per side or until golden brown and crispy.
- Remove and drain on paper towels.
- Serve warm with applesauce or sour cream.
Notes
- For extra crispiness, ensure potatoes are well-drained.
- Use a food processor for quick grating.
- Best served fresh but can be reheated in the oven for crispness.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 200
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