German Potato Pancakes

Why You’ll Love German Potato Pancakes  Recipe

• It’s simple and uses ingredients you likely already have on hand.

• The pancakes cook quickly—ready from start to finish in about 35 minutes.

• They are versatile: enjoy them savory, with a side of sour cream or sausage, or sweet with applesauce or jam.

• The contrast of a crispy exterior and soft interior makes them irresistibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (starchy variety, e.g. Russet)

• Onion

• Eggs

• All-purpose flour

• Salt

• Black pepper

• Vegetable oil (for frying)

• Optional: applesauce, sour cream, bratwurst, or cranberry sauce for serving

Directions

1. Peel and grate the potatoes and the onion.

2. Place the grated mixture in a clean kitchen towel or cloth and squeeze out as much moisture as possible—this helps the pancakes crisp up.

3. In a mixing bowl, combine the squeezed potato–onion mixture, eggs, flour, salt, and pepper. Stir until well mixed.

4. Heat the vegetable oil in a frying pan over medium heat. The oil should be hot enough that a drop of batter sizzles, but not smoking.

5. Drop spoonfuls (or about ¼ cup’s worth) of the potato batter into the pan, flattening them gently with the back of a spoon so they form pancakes.

6. Fry each side for about 3–4 minutes, or until golden brown and crispy.

7. Transfer the cooked pancakes to a paper towel–lined plate to drain off excess oil.

8. Serve hot with your choice of toppings: applesauce, sour cream, bratwurst, or a sweet accompaniment.

Servings and timing

• Prep time: 15 minutes

• Cooking time: 20 minutes

• Total time: 35 minutes

• Servings: 4

Variations

• Gluten‑free version: Swap the all-purpose flour with a gluten-free flour blend.

• Vegan adaptation: Replace the eggs with a flaxseed “egg” or a commercial egg substitute (though texture may differ).

• Added vegetables: Stir in a bit of grated zucchini or carrot for extra flavor and color.

• Spiced option: Add a pinch of paprika, garlic powder, or chopped herbs (like parsley) to the batter for added aroma.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezer: Freeze cooked pancakes in a single layer on a baking tray. Once firm, transfer to a freezer bag for up to 3 months.

• Reheating: Reheat in a skillet over medium heat to help restore crispiness, or place them in a 180 °C (350 °F) oven for about 10–15 minutes.

FAQs

Can I make these pancakes gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend of your choice. The texture may vary slightly, but they should still turn out tasty.

How do I prevent the pancakes from getting soggy?

The secret is to remove as much moisture as possible from the grated potatoes (and onion) before mixing. Also, make sure the oil is hot enough before frying so they crisp immediately.

Can I use different types of potatoes?

Starchy potatoes (like Russet or Yukon Gold) produce the best crisp texture. Waxy potatoes may yield softer, less crisp pancakes.

Do I have to use onion?

Onion adds flavor, but you can omit it if you prefer a milder taste. Just keep in mind the overall flavor will be more bland.

Can I prepare the potato mixture ahead of time?

Yes. You can grate the potatoes and onion a few hours in advance, putting them in cold water to prevent browning. Drain and squeeze well before mixing into the batter.

Can I bake instead of frying?

You could try baking, but you won’t achieve quite the same crispy edge. If baking, use a lightly oiled baking sheet and bake at a high temperature, flipping once.

What toppings go well with these pancakes?

Classic pairings include applesauce, sour cream, smoked salmon, or sausages. You could also use jam or maple syrup for a sweeter twist.

Can I make smaller or larger pancakes?

Yes — adjust the size as you like. Just be aware that smaller pancakes will cook faster (reduce frying time slightly) and larger ones longer.

Why did my pancakes fall apart?

If the batter is too wet or lacks binding, pancakes may not hold together. Drain the potatoes thoroughly and ensure the eggs and flour are well mixed in.

How do I keep them warm while cooking the rest?

You can keep finished pancakes warm in an oven set to about 100–110 °C (210–230 °F) on a rack so air circulates underneath.

Conclusion

These German potato pancakes bring together simple, humble ingredients into a dish that’s satisfying, versatile, and comforting. Whether you enjoy them savory or sweet, they offer a delightful texture contrast and work for breakfast, lunch, dinner, or snack. Try customizing them with herbs or extra vegetables, and don’t skip the step of squeezing out moisture for the crispiest result.

German Potato Pancakes (Kartoffelpuffer)

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Crispy on the outside and tender on the inside, these traditional German potato pancakes (Reibekuchen or Kartoffelpuffer) are a delicious savory treat perfect for breakfast, brunch, or as a snack.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Frying
• Cuisine: German
• Diet: Vegetarian

Ingredients

• 6 medium russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp ground black pepper
• Vegetable oil, for frying
• Optional: applesauce or sour cream, for serving

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Instructions

1. Peel and grate the potatoes using a box grater or food processor. Grate the onion as well and combine with the potatoes.
2. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
3. Transfer the drained mixture to a large mixing bowl. Add the eggs, flour, salt, and pepper. Mix until well combined.
4. Heat about 1/4 inch of oil in a large skillet over medium-high heat.
5. Drop about 1/4 cup of the potato mixture into the skillet and flatten slightly with a spatula to form a pancake.
6. Fry for 3-4 minutes on each side or until golden brown and crispy.
7. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
8. Serve hot with applesauce or sour cream, if desired.

Notes

• Be sure to squeeze out as much liquid as possible from the potatoes to get crispy pancakes.
• Best served immediately, but can be kept warm in a 200°F oven.
• You can use a food processor to save time on grating.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 2g
• Sodium: 310mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 55mg