Authentic German Potato Pancakes (Kartoffelpuffer) – Crispy, Golden & Totally Delicious
Few dishes capture the cozy, rustic charm of German cuisine quite like German Potato Pancakes, or as they’re known in Germany — Kartoffelpuffer. These savory, crispy-edged pancakes made from freshly grated potatoes and onion are a beloved staple served everywhere from street fairs to holiday tables. 🥔✨
Golden brown on the outside and tender inside, they can be enjoyed in so many ways — served with applesauce for a sweet contrast, or paired with sour cream or herbed yogurt for a savory side dish. They're perfect as an appetizer, snack, or even breakfast!
If you love traditional comfort food made from humble ingredients, don’t miss our Homemade Spaetzle Noodles or Crispy Rösti.
Equipment
- Box grater or food processor – for shredding potatoes and onion
- Large mixing bowl – to mix everything together
- Clean kitchen towel or cheesecloth – to wring out potato moisture
- Frying pan or skillet – non-stick or cast iron works great
- Spatula – for flipping
- Measuring spoons and cups – for flour and seasoning
- Plate with paper towels – for draining after frying
Ingredients
Makes 6–8 potato pancakes
Produce:
- 1 lb russet potatoes peeled
- 1 small yellow onion peeled
Refrigerated:
- 1 large egg
Baking & Spices:
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1 pinch black pepper
Oils:
- Vegetable oil for frying
- Optional serving ideas:
- Applesauce
- Sour cream or Greek yogurt
- Chopped chives or green onion
- Smoked salmon or cured meats for savory versions
Instructions
Step 1: Grate Potatoes and Onion
- Peel the potatoes and onion.
- Grate them using the large holes of a box grater or a food processor with shredding blade.
- Transfer the mixture to a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
- Removing moisture is key to getting crispy pancakes!
Step 2: Mix the Batter
- In a large bowl, combine:
- Grated potato and onion mixture
- 1 beaten egg
- 3 tablespoons flour
- A pinch of salt and black pepper
- Stir well until the mixture holds together slightly.
Step 3: Fry the Pancakes
- Heat vegetable oil in a skillet over medium-high heat.
- Spoon about ¼ cup of mixture per pancake into the pan, flattening gently with a spatula.
- Cook for 3–4 minutes per side, or until golden brown and crispy.
- ✅ Tip: Don’t overcrowd the pan — cook in batches and add more oil as needed.
Step 4: Drain and Serve
- Remove pancakes and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with applesauce, sour cream, or your favorite toppings.
Notes
🔁 Variations
1. Cheesy Kartoffelpuffer
Add ½ cup grated Parmesan or Gruyère to the mix for a rich, cheesy version. 2. Herbed Pancakes
Mix in fresh parsley, dill, or chives for added flavor. 3. Spiced Version
Add a dash of smoked paprika or garlic powder for a modern twist. 4. Sweet Potato Pancakes
Replace half of the russets with sweet potatoes for color and sweetness. 5. Gluten-Free Option
Use rice flour or chickpea flour instead of wheat flour. 🧊 Storage & Reheating
Storing:
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheating:
Reheat in a skillet over medium heat to restore crispiness. Or warm in the oven at 375°F (190°C) for 8–10 minutes. Freezing:
Let pancakes cool completely. Freeze between parchment layers for up to 1 month. Reheat from frozen in the oven or air fryer for best texture. ❓ 10 Frequently Asked Questions (FAQs)
1. Do I need to peel the potatoes?
For traditional German texture and look, yes — but you can leave skins on for a rustic version. 2. Why do my pancakes fall apart?
Too much moisture or not enough flour can cause this. Be sure to squeeze out liquid and measure flour accurately. 3. What’s the best oil for frying?
Use vegetable, canola, or sunflower oil — anything with a high smoke point. 4. Can I bake them instead of frying?
You can, but they won't be as crispy. Bake at 425°F for 20–25 minutes, flipping halfway. 5. Are these the same as latkes?
They’re very similar! Kartoffelpuffer are often simpler, without baking powder or matzo meal. 6. What are they traditionally served with in Germany?
Often served with applesauce or herbed quark (a soft German cheese). 7. Can I prep the mixture ahead of time?
Best to fry immediately. The potatoes oxidize and can turn gray if left too long. 8. Can I use pre-shredded potatoes?
Fresh is best, but you can use thawed hash browns in a pinch (drain well). 9. Can kids help with this recipe?
Yes! Kids can help mix and even form the pancakes (just keep them away from the hot oil). 10. Are German potato pancakes gluten-free?
Not by default, but you can use gluten-free flour for an easy swap. ✅ Conclusion
German Potato Pancakes are a crispy, golden, savory treat that showcases how a few simple ingredients can come together in the most delicious way. Whether served sweet with applesauce or savory with sour cream and herbs, these Kartoffelpuffer are perfect for breakfast, brunch, or even a light dinner. They’re comforting, traditional, and a great recipe to make with family — and once you try them fresh out of the pan, they’re sure to become a staple in your kitchen.
1. Cheesy Kartoffelpuffer
Add ½ cup grated Parmesan or Gruyère to the mix for a rich, cheesy version. 2. Herbed Pancakes
Mix in fresh parsley, dill, or chives for added flavor. 3. Spiced Version
Add a dash of smoked paprika or garlic powder for a modern twist. 4. Sweet Potato Pancakes
Replace half of the russets with sweet potatoes for color and sweetness. 5. Gluten-Free Option
Use rice flour or chickpea flour instead of wheat flour. 🧊 Storage & Reheating
Storing:
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheating:
Reheat in a skillet over medium heat to restore crispiness. Or warm in the oven at 375°F (190°C) for 8–10 minutes. Freezing:
Let pancakes cool completely. Freeze between parchment layers for up to 1 month. Reheat from frozen in the oven or air fryer for best texture. ❓ 10 Frequently Asked Questions (FAQs)
1. Do I need to peel the potatoes?
For traditional German texture and look, yes — but you can leave skins on for a rustic version. 2. Why do my pancakes fall apart?
Too much moisture or not enough flour can cause this. Be sure to squeeze out liquid and measure flour accurately. 3. What’s the best oil for frying?
Use vegetable, canola, or sunflower oil — anything with a high smoke point. 4. Can I bake them instead of frying?
You can, but they won't be as crispy. Bake at 425°F for 20–25 minutes, flipping halfway. 5. Are these the same as latkes?
They’re very similar! Kartoffelpuffer are often simpler, without baking powder or matzo meal. 6. What are they traditionally served with in Germany?
Often served with applesauce or herbed quark (a soft German cheese). 7. Can I prep the mixture ahead of time?
Best to fry immediately. The potatoes oxidize and can turn gray if left too long. 8. Can I use pre-shredded potatoes?
Fresh is best, but you can use thawed hash browns in a pinch (drain well). 9. Can kids help with this recipe?
Yes! Kids can help mix and even form the pancakes (just keep them away from the hot oil). 10. Are German potato pancakes gluten-free?
Not by default, but you can use gluten-free flour for an easy swap. ✅ Conclusion
German Potato Pancakes are a crispy, golden, savory treat that showcases how a few simple ingredients can come together in the most delicious way. Whether served sweet with applesauce or savory with sour cream and herbs, these Kartoffelpuffer are perfect for breakfast, brunch, or even a light dinner. They’re comforting, traditional, and a great recipe to make with family — and once you try them fresh out of the pan, they’re sure to become a staple in your kitchen.