German Potato Pancakes

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Golden, crispy, and full of comforting flavor—German Potato Pancakes, or Kartoffelpuffer, have a special place in my heart. Growing up, these were the kind of crispy-edged treats I’d look forward to during cozy family dinners or festive markets in winter. The texture alone—crispy on the outside and tender within—is reason enough to make a batch, but the flavor? It’s pure nostalgia.

I love how simple ingredients like potatoes, onions, and eggs come together to create something so satisfying. Whether you enjoy them savory with sour cream and herbs or sweet with applesauce, German Potato Pancakes can suit any craving. Plus, they’re perfect as a snack, side, or even a light meal.

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Why You’ll Love This German Potato Pancakes Recipe

These potato pancakes are incredibly easy to prepare and require no fancy tools. They crisp up beautifully in a pan, making them perfect for when you want something hearty but quick. You can whip up a batch with pantry staples, and the flavor payoff is huge. Plus, they reheat well, making them great for leftovers or meal prep.

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What Kind of Potatoes Should I Use for German Potato Pancakes?

Starchy potatoes like Russets are your best bet here. They hold less water and have a higher starch content, which helps bind the pancakes and gives them that perfect golden crunch. Waxy potatoes like Yukon Golds can be used in a pinch, but you may need to adjust for moisture.

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Options for Substitutions

If you’re avoiding eggs, you can use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) to help bind the mixture. Want a gluten-free version? Swap the flour with potato starch or a gluten-free flour blend. You can also add in grated carrots or zucchini for extra color and nutrients—just be sure to squeeze out the moisture first. As for seasonings, feel free to experiment with garlic powder, paprika, or even fresh chives for a more personalized flavor.

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Ingredients for This German Potato Pancakes Recipe

Potatoes – The heart of the recipe. Use starchy potatoes like Russets for a crisp texture and to help bind the pancakes naturally.

Onion – Adds depth, slight sweetness, and a traditional touch. Grated finely so it blends into the potato mixture.

Egg – Acts as a binder to hold everything together while cooking.

All-purpose flour – Helps firm up the batter and ensures the pancakes stay intact in the pan.

Salt – Essential for enhancing the flavor of the potatoes.

Pepper – Just a little kick to balance the potato sweetness.

Oil (vegetable or canola) – For frying. You need a neutral oil with a high smoke point to get that golden crust.

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Step 1: Prepare the Potatoes

Peel and grate the potatoes using a box grater or food processor. Immediately after grating, place them in a clean kitchen towel and squeeze out as much liquid as possible. Removing excess moisture is key to crispy pancakes.

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Step 2: Grate the Onion

Peel and grate the onion. You can do this directly into the bowl with the grated potatoes or grate it separately and then mix. The juices from the onion are flavorful, so include them.

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Step 3: Combine the Ingredients

In a large bowl, mix the grated and drained potatoes with the grated onion. Add the egg, flour, salt, and pepper. Stir until everything is fully combined and a thick, scoopable batter forms.

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Step 4: Heat the Oil

In a large skillet, pour in enough oil to cover the bottom generously (about 1/4 inch deep). Heat over medium to medium-high heat until shimmering but not smoking.

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Step 5: Fry the Pancakes

Drop spoonfuls of the potato mixture into the hot oil, flattening them gently with the back of the spoon to form patties. Don’t overcrowd the pan. Fry for 3–4 minutes per side, or until golden brown and crispy.

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Step 6: Drain and Serve

Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with sour cream, applesauce, or a sprinkle of fresh herbs.

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How Long to Prepare the German Potato Pancakes

Prep Time: Most of your time will go into peeling, grating, and draining the potatoes. Expect about 20 minutes for prepping, especially if you’re grating by hand. If you’re using a food processor, you might shave off 5–7 minutes.

Cook Time: Each batch takes about 6–8 minutes total in the pan (3–4 minutes per side), and you may need to fry in 2–3 batches depending on skillet size. In total, budget around 25–30 minutes for cooking.

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Tips for Perfect German Potato Pancakes

• Always squeeze out as much liquid from the potatoes as possible. Excess water results in soggy pancakes.
• Don’t let the batter sit too long before frying—it darkens as the potatoes oxidize.
• Use a cast iron or heavy-bottomed skillet for the best even crisping.
• Keep your oil at the right temperature: too cool and the pancakes will absorb oil; too hot and they’ll burn.
• For extra crunch, try mixing in a spoonful of potato starch.

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Watch Out for These Mistakes While Cooking

• Using waxy potatoes: They hold too much moisture and won’t crisp up as well.
• Skipping the draining step: Waterlogged potatoes make limp pancakes.
• Overcrowding the pan: This drops the oil temperature and prevents proper browning.
• Frying on too high heat: You’ll burn the outside before the inside cooks through.
• Underseasoning: Potatoes need salt—don’t be shy with it.

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What to Serve With German Potato Pancakes?

1. Sour Cream and Fresh Herbs

A classic combo that cuts through the richness and adds fresh contrast.

2. Applesauce

A traditional German touch—the sweet-tart flavor complements the savory pancakes beautifully.

3. Smoked Salmon

Layered on top with a bit of crème fraîche or cream cheese for an elevated appetizer.

4. Fried Eggs

Make it a hearty breakfast plate by topping a stack with a sunny-side-up egg.

5. Roasted Vegetables

A colorful and healthy side to balance the crispy indulgence.

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Storage Instructions

Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 4 days. Place parchment paper between layers to prevent sticking.

Reheating: Reheat in a dry skillet over medium heat or in the oven at 375°F (190°C) until crisp again. Avoid microwaving—they’ll turn soft.

Freezing: You can freeze cooked pancakes. Lay them on a baking sheet in a single layer to freeze individually, then transfer to a freezer bag. Reheat straight from frozen in the oven.

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Estimated Nutrition

• Calories per pancake: ~120
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 2g
• Sodium: 150mg
• Sugar: 1g

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Frequently Asked Questions

How do I keep the pancakes crispy?

Serve them right away or keep them warm in a 250°F oven on a wire rack while you finish cooking the rest.

Can I make the batter ahead of time?

It’s best made fresh. If needed, you can prep ingredients a few hours in advance and mix just before frying.

What oil is best for frying?

Use neutral oils like vegetable, canola, or sunflower oil. Avoid olive oil as it can burn at high temps.

Can I bake these instead of frying?

Yes, but they won’t be as crisp. Bake at 425°F on a greased baking sheet, flipping once.

Are these the same as hash browns?

Not exactly. Hash browns are typically looser in texture and seasoning; German pancakes are more compact and traditionally include onion and flour.

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Conclusion

German Potato Pancakes are a crispy, golden classic that brings comforting flavor to any table. With just a few basic ingredients and some simple techniques, you can recreate this traditional favorite at home. Whether you pair them with sweet or savory toppings, these Kartoffelpuffer are guaranteed to satisfy. Ideal for breakfast, dinner, or a cozy snack, they’re proof that simple food really is the best food.

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