German Potato Pancakes

Save this recipe on:

Golden, crispy, and irresistibly comforting, German Potato Pancakes—also known as Kartoffelpuffer—are a beloved classic that bring simple ingredients together in the most satisfying way. With a crunchy exterior and tender potato center, they’re the kind of dish that feels both nostalgic and endlessly craveable.

These potato pancakes fit beautifully into so many moments: a cozy weekend breakfast, a casual lunch, or even as a savory side dish for dinner. Traditionally served with applesauce or sour cream, they balance richness with freshness in every bite.

---

Why You’ll Love This German Potato Pancakes

These pancakes are wonderfully crisp on the outside while staying soft and flavorful inside. They’re budget-friendly, made with pantry staples, and quick enough for a weeknight yet special enough for gatherings. Whether you enjoy them savory or slightly sweet, they adapt easily to your table.

What Makes German Potato Pancakes Different From Hash Browns?

While hash browns focus on pure potato crispiness, German Potato Pancakes include onion and egg, creating a more cohesive, pancake-like texture with deeper flavor. They’re pan-fried rather than griddled, giving them those signature lacy edges.

---

Ingredients for the German Potato Pancakes

This recipe relies on a short list of humble ingredients, each playing an important role. Potatoes are the foundation, providing both structure and flavor. Onion adds subtle sharpness that balances the richness. Eggs bind everything together, while flour helps the pancakes hold their shape. A touch of salt and pepper enhances the natural potato flavor, and oil is essential for achieving that golden, crispy crust.

How To Make the German Potato Pancakes

Making German Potato Pancakes is all about technique and timing. Once you get the hang of it, the process becomes second nature.

Step 1: Prepare the Potatoes

Peel and grate the potatoes, then squeeze out as much excess moisture as possible. This step is key to achieving crisp pancakes rather than soggy ones.

Step 2: Mix the Batter

Combine the grated potatoes with finely grated onion, eggs, flour, salt, and pepper. Stir until everything is evenly incorporated.

Step 3: Fry Until Golden

Heat oil in a skillet and spoon small portions of the mixture into the pan. Flatten gently and fry until deeply golden on both sides.

Step 4: Drain and Serve

Transfer the pancakes to a paper towel-lined plate to drain excess oil, then serve hot.

---

Serving and Storing German Potato Pancakes

This recipe comfortably feeds about 4 people as a main or 6 as a side dish. Serve them immediately for maximum crispiness. If needed, leftovers can be stored in the refrigerator for up to two days and reheated in a skillet or oven to bring back their crunch.

What to Serve With German Potato Pancakes?

Applesauce

A classic pairing that adds gentle sweetness.

Sour Cream

Cool and tangy, it balances the crisp exterior perfectly.

Smoked Salmon

Turns these pancakes into an elegant brunch option.

Green Salad

A fresh, light contrast to the richness.

Sausage or Bratwurst

Great for a hearty, German-inspired meal.

Roasted Vegetables

Adds color, texture, and balance to the plate.

---

Want More Comforting Potato and Side Dish Ideas?

If you enjoy the crispy goodness of German Potato Pancakes, you might also love exploring dishes like creamy scalloped potatoes, Dad’s creamy cheesy au gratin potatoes, or even flaky mile-high biscuits for another comforting classic. Pair them with hearty mains like the best meatloaf recipe or buttery garlic pork chops with smooth mashed potatoes to round out your table.

Save This Pin For Later

📌 Save this recipe to your Pinterest comfort food board so you can come back to it any time. You’ll find even more daily recipe inspiration over on Nora Nosh Recipes on Pinterest: https://www.pinterest.com/noranoshrecipes/

I’d love to hear how yours turned out. Did you go classic with applesauce, or lean savory with sour cream? Questions and tips are always welcome—let’s keep cooking smarter together.

---

Print

Save this recipe on: