There’s nothing quite like the crispy, golden perfection of German Potato Pancakes (Kartoffelpuffer) fresh from the pan. These savory, shredded potato pancakes are a beloved comfort food in Germany, often served with applesauce or sour cream for a delicious contrast of flavors.
I first discovered these irresistible pancakes at a Christmas market, where the scent of sizzling potatoes filled the air. Since then, they’ve become a staple in my kitchen, perfect for breakfast, brunch, or even a hearty side dish. Simple, crispy, and packed with flavor, this recipe is one you’ll want to make again and again.
Why You'll Love These German Potato Pancakes
Get ready to fall in love with these crispy delights! German Potato Pancakes are a must-try for anyone who enjoys golden-brown, crunchy goodness.
First, they’re incredibly crispy on the outside while staying tender on the inside. The perfect balance of texture makes them absolutely irresistible.
They’re also easy to make with just a handful of simple ingredients—potatoes, onions, eggs, and flour. You likely already have everything in your kitchen!
Plus, they’re versatile. Enjoy them sweet with applesauce or savory with sour cream, smoked salmon, or even a fried egg on top.
Lastly, they’re authentic and nostalgic, bringing a taste of traditional German cuisine right to your table.
Ingredients Notes

The beauty of German Potato Pancakes lies in their simplicity. Each ingredient plays a crucial role in achieving that signature crispy texture and delicious flavor.
Potatoes are the star of the dish. Use starchy potatoes like Russets, as they hold together well and develop the crispiest edges.
Onions add a subtle sweetness and depth of flavor. Grate them along with the potatoes for even distribution.
Eggs help bind the mixture together, ensuring that the pancakes hold their shape while frying.
Flour or potato starch is used to absorb excess moisture, preventing the pancakes from becoming soggy. You can also use breadcrumbs for an extra crispy texture.
A pinch of salt and pepper enhances the natural flavors of the potatoes, while a little nutmeg adds a traditional German touch.
How To Make These German Potato Pancakes

Making German Potato Pancakes is easier than you think! Follow these steps for perfect results.
Start by peeling and grating the potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for crispy pancakes.
Grate the onion and mix it with the potatoes in a large bowl. Stir in the eggs, flour, salt, and pepper, ensuring everything is well combined.
Heat a generous amount of oil in a large skillet over medium-high heat. Once hot, scoop small portions of the potato mixture into the pan, flattening them into thin pancakes.
Fry for about 3-4 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve immediately with applesauce, sour cream, or your favorite toppings.
Storage Options
If you have leftovers, these German Potato Pancakes can be stored and reheated easily.
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat or in the oven at 375°F until crisp again.
For longer storage, freeze the pancakes in a single layer on a baking sheet before transferring them to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen in a hot oven.
Variations and Substitutions
These pancakes are delicious as is, but here are some ways to change things up:
For a gluten-free version, swap the flour for potato starch or a gluten-free flour blend.
Add a little cheese to the batter for extra flavor—grated Parmesan or Gruyère work beautifully.
For a spicier kick, mix in a pinch of paprika or cayenne pepper.
If you love herbs, try adding fresh chives, parsley, or dill for a fresh twist.
Want a heartier version? Serve with smoked salmon and crème fraîche for a more elegant touch.
Enjoy Your Crispy German Potato Pancakes!
Now that you have the recipe, it’s time to fry up a batch of these crispy, golden delights. Whether you serve them sweet or savory, these German Potato Pancakes are guaranteed to be a crowd-pleaser!
PrintGerman Potato Pancakes Recipe
Enjoy crispy and flavorful German potato pancakes, also known as Kartoffelpuffer. Made with grated potatoes, onions, eggs, and flour, these golden-brown pancakes are perfect with applesauce or sour cream. A traditional and easy recipe for a delicious homemade treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Side Dish, Snack
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying
Instructions
- Grate the potatoes and onion, then squeeze out excess moisture using a clean towel.
- In a bowl, mix grated potatoes, onion, eggs, flour, salt, and pepper.
- Heat oil in a frying pan over medium-high heat.
- Drop spoonfuls of the potato mixture into the pan and flatten with a spatula.
- Fry for 3-4 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with applesauce or sour cream.
Notes
- Use a starchy potato variety like Russet for the best texture.
- Squeeze out as much moisture as possible for extra crispy pancakes.
- Keep pancakes warm in a low oven while cooking in batches.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
Leave a Reply