German Potato Pancakes (Kartoffelpuffer) Recipe

German Potato Pancakes, or Kartoffelpuffer, are a beloved comfort food made from freshly grated potatoes and onions, crisped to golden perfection in a skillet. Crispy on the outside and tender on the inside, these traditional pancakes are a staple in German households and are typically served with applesauce, sour cream, or a sprinkle of herbs.

Why You’ll Love This Recipe

This recipe is simple, satisfying, and made with pantry staples. The combination of shredded potatoes and onions creates a savory, slightly sweet flavor enhanced by crispy edges and a tender center. Kartoffelpuffer are perfect for breakfast, as a side dish, or even as a main course when paired with salad or sausages. Plus, they’re quick to prepare and endlessly versatile with toppings and dips.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggs
• All-purpose flour
• Baking powder
• Salt
• Pepper
• Potatoes (peeled and grated)
• Onion (finely chopped)
• Vegetable oil (for frying)

Directions

1. Prepare Ingredients:
Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Finely chop the onion.

2. Make the Batter:
In a large mixing bowl, beat together the eggs, flour, baking powder, salt, and pepper.
Add the grated potatoes and chopped onion, and stir until fully combined.

3. Heat the Oil:
Heat the vegetable oil in a large skillet over medium heat until shimmering.

4. Cook the Pancakes:
Scoop heaping tablespoonfuls of the potato mixture into the skillet. Flatten each spoonful with a spatula to form thin pancakes.
Fry for about 3 minutes per side, or until golden brown and crispy. Adjust heat as needed to avoid burning.

5. Drain and Serve:
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
Repeat the process with the remaining batter, adding more oil to the skillet as necessary.

6. Enjoy:
Serve the pancakes hot, accompanied by applesauce, sour cream, or your favorite savory or sweet toppings.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Approximate Calories per Serving: 300–350 kcal

Variations

• Herbed version: Add fresh herbs such as parsley, chives, or dill for a flavor boost.
• Cheesy twist: Mix in ½ cup of grated cheese like cheddar or Emmental for a richer variation.
• Spiced up: Include a pinch of paprika or nutmeg for added warmth and depth.
• Vegan adaptation: Replace eggs with a flaxseed mixture (1 tbsp ground flax + 3 tbsp water per egg) for a plant-based version.

Storage/Reheating

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pancakes on a baking sheet in a 375°F oven for 10–15 minutes until crisp. Alternatively, reheat in a skillet over medium heat for a few minutes per side. Avoid microwaving, as it may make them soggy.

For longer storage, freeze the cooked pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat from frozen in the oven until hot and crispy.

FAQs

What are the best potatoes to use?

Starchy potatoes like Russets or Yukon Golds are ideal for crispy pancakes with tender centers.

How do I keep the pancakes from becoming soggy?

Be sure to squeeze out as much moisture as possible from the grated potatoes before mixing the batter.

Can I prepare the batter ahead of time?

It’s best to cook the pancakes right after mixing, as the potatoes may release more water and turn brown if left too long.

What should I serve with Kartoffelpuffer?

Traditionally served with applesauce or sour cream, they also pair well with smoked salmon, sausages, or a fresh salad.

German Potato Pancakes (Kartoffelpuffer) Recipe

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• Author: Olivia
• Total Time: 35 minutes
• Yield: 4-servings
• Diet: Vegetarian

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Description

This authentic German Potato Pancakes (Kartoffelpuffer) recipe delivers crispy, golden pancakes made with grated potatoes, onion, and a simple batter. A traditional side dish or snack, perfect served with applesauce or sour cream.

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Ingredients

• 2 large eggs

• 2 tbsp all-purpose flour

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp pepper

• 6 medium potatoes, peeled and grated

• 1/2 cup finely chopped onion

 

• 1/4 cup vegetable oil (for frying)

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Instructions

• Prepare Ingredients:

  • Peel and grate the potatoes. Finely chop the onion.

• Make the Batter:

  • In a large bowl, beat together eggs, flour, baking powder, salt, and pepper.

  • Stir in grated potatoes and chopped onion until thoroughly combined.

• Heat the Oil:

  • Heat vegetable oil in a large skillet over medium heat.

• Cook the Pancakes:

  • Drop heaping tablespoons of the mixture into hot oil.

  • Flatten each with a spatula.

  • Cook about 3 minutes per side, or until golden and crisp.

• Drain and Serve:

  • Transfer to a paper towel-lined plate to drain.

  • Repeat with remaining batter.

 

• Enjoy:

  • Serve warm with applesauce, sour cream, or your favorite toppings.

Notes

• Squeeze excess moisture from grated potatoes before mixing for crispier results.

• Keep cooked pancakes warm in a low oven while frying the rest.

 

• For a twist, add grated apple or nutmeg to the batter.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish, Snack
• Method: Frying
• Cuisine: German