There’s something magical about the smell of crispy, golden potato pancakes sizzling in a pan. It’s like a warm hug from the kitchen, filling the air with comfort and nostalgia. German Potato Pancakes, or “Kartoffelpuffer,” are the perfect blend of crispy edges and soft, flavorful centers. Whether you’re making them for breakfast, as a side dish, or just because you’re craving something irresistibly delicious, trust me—this one’s a game-changer. Let’s dive in!
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Why You’ll Love German Potato Pancakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy weekend brunch, a hearty side dish, or a snack that brings back childhood memories, these potato pancakes fit any occasion. Here’s why they’re a favorite:
Versatile
Perfect for breakfast, lunch, or dinner! Serve them with applesauce for a traditional touch or sour cream for a savory kick.
Budget-Friendly
Made with pantry staples—potatoes, onions, eggs, and flour—so no fancy ingredients are required.
Quick and Easy
No complicated techniques! Just grate, mix, and fry.
Crispy and Comforting
The perfect balance of a crispy exterior and soft, flavorful inside. Every bite is a little piece of heaven.
Crowd-Pleasing
Both kids and adults love these! Serve them at family gatherings or as a fun snack, and watch them disappear in no time.
Ingredients in German Potato Pancakes
Here’s the magic—just a handful of simple ingredients come together to create something truly special:
Potatoes
The star of the show! Starchy potatoes work best for that crispy outside and tender inside.
Onion
Adds a touch of sweetness and depth of flavor. You can grate it or finely chop it.
Eggs
Helps bind everything together, ensuring the pancakes hold their shape.
Flour
A little bit goes a long way in creating structure without making them too dense.
Salt and Pepper
Simple seasonings that bring out the best flavors in the potatoes.
Oil
For frying—use a neutral oil with a high smoke point like vegetable or canola oil for the crispiest results.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Potatoes
Peel and grate the potatoes. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth—this step is key for crispy pancakes!
Mix the Batter
In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, and pepper. Mix until everything is evenly combined.
Heat the Oil
In a large skillet, heat a generous amount of oil over medium-high heat. You want the oil hot but not smoking.
Form and Fry
Scoop a small portion of the potato mixture into the skillet, flattening it with the back of a spoon. Fry until golden brown and crispy on both sides, about 3-4 minutes per side.
Drain and Serve
Remove from the skillet and drain on paper towels to absorb excess oil. Serve immediately with applesauce, sour cream, or your favorite toppings.
How to Serve German Potato Pancakes
These crispy delights pair beautifully with various toppings and sides:
Classic Applesauce: The sweet contrast is a German tradition!
Sour Cream & Chives: A tangy, creamy balance to the crispy pancakes.
Smoked Salmon & Dill: Elevate them into a gourmet treat.
Poached or Fried Eggs: Turn them into a hearty breakfast.
Side of Sausage or Bacon: Because, why not?
Presentation matters too! Stack them up and garnish with fresh herbs for a picture-perfect dish.
Additional Tips
Get That Perfect Crisp
Squeeze out as much liquid as possible from the potatoes before mixing the batter. Too much moisture makes them soggy!
Keep Them Warm
If making a large batch, keep the finished pancakes warm in a 200°F oven until ready to serve.
Make Ahead
Grate the potatoes in advance and store them in cold water to prevent browning. Just be sure to drain and dry them thoroughly before using.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for the best texture.
Freezing
Freeze cooked pancakes in a single layer, then transfer them to a freezer bag. Reheat in the oven straight from frozen!
FAQ
Q1: Can I use sweet potatoes instead?
Yes! They’ll be slightly sweeter and softer but still delicious.
Q2: How do I make them extra crispy?
Make sure the potatoes are well-drained, don’t overcrowd the pan, and fry in hot oil.
Q3: Can I bake these instead of frying?
Yes! Brush with oil and bake at 425°F for about 20-25 minutes, flipping halfway.
Q4: Can I make the batter ahead of time?
It’s best to make it fresh, as the potatoes will release liquid and turn brown over time.
Q5: What’s the best oil to use?
A neutral oil with a high smoke point, like vegetable or canola oil, works best.
Q6: Can I make them gluten-free?
Yes! Swap out the flour for a gluten-free alternative like cornstarch or rice flour.
Q7: Why are my pancakes falling apart?
You may need more binding ingredients like eggs or flour. Also, make sure the oil is hot enough before frying.
Q8: Can I add cheese?
Absolutely! A bit of shredded cheese mixed into the batter adds extra flavor.
Q9: What can I do with leftovers?
Try reheating them in an air fryer for extra crispiness! Or crumble them up and use them in breakfast hash.
Q10: Can I make mini versions?
Yes! Just use a tablespoon-sized portion and fry as usual for bite-sized appetizers.
Final Thoughts
There you have it—crispy, golden German Potato Pancakes that are as easy to make as they are to devour. Whether you’re serving them for breakfast, as a side, or just indulging in a crispy, savory snack, they’re guaranteed to be a hit. So grab those potatoes and let’s get cooking—because trust me, you’re going to love this one!
Print
German Potato Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 pancakes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: German, European
Description
Crispy on the outside and tender on the inside, these German Potato Pancakes are a delicious comfort food! Perfect for breakfast, brunch, or as a side dish, these traditional potato pancakes pair well with sour cream or applesauce. If you love easy savory pancakes, European recipes, or quick high-protein meals, this recipe is for you!
Ingredients
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6 gold potatoes, shredded
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2 large eggs
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2 tbsp flour
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1/4 tsp black pepper
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1/2 tsp salt
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1/2 cup onion, finely chopped
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1/4 tsp baking powder
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1/4 cup vegetable oil (for frying)
Instructions
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Prepare the mixture: In a large bowl, combine the shredded potatoes, eggs, flour, pepper, salt, chopped onion, and baking powder. Knead with your hands until fully combined.
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Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat.
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Shape the pancakes: Scoop ¼ cup portions of the potato mixture and shape them into pancakes.
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Fry until golden: Add the pancakes to the hot oil and cook for 2-3 minutes per side, until golden brown and crispy.
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Drain & serve: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve warm with sour cream or applesauce.
Notes
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Make them extra crispy: Squeeze out excess moisture from the shredded potatoes before mixing.
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Spice it up: Add a pinch of paprika or garlic powder for extra flavor.
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Serving suggestions: Top with smoked salmon, chives, or a dollop of Greek yogurt for a gourmet touch!
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Storage: Leftovers can be refrigerated for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 pancake
- Calories: 90 kcal
- Sugar: 1g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg