Authentic German Potato Pancakes

Thank you so much for being here—this recipe is one of those nostalgic, feel-good dishes that warms both the heart and the belly. These Authentic German Potato Pancakes, or Kartoffelpuffer, are crispy on the edges, soft in the middle, and absolutely packed with comforting flavor. Whether you’re serving them savory with sour cream or sweet with applesauce, they’re simple, rustic perfection.

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Authentic German Potato Pancakes

German Potato Pancakes are a beloved dish across German-speaking countries and beyond. Made with simple, humble ingredients—grated potatoes, onions, eggs, and flour—they’re fried until golden and crispy. Think of them as Germany’s answer to hash browns, but with a softer inside and irresistible, crackly edges.

You can serve them for breakfast, lunch, dinner, or even as a party appetizer with dipping sauces. Versatile? Absolutely. Delicious? 1000%.

Why You’ll Love This Recipe

• Simple ingredients, huge flavor – Nothing fancy, but every bite is satisfying.
• Ultra crispy – Perfect golden edges and soft centers.
• Sweet or savory – Serve with sour cream, smoked salmon, or applesauce.
• Fast & easy – Ready in under 30 minutes.
• Authentic flavor – Straight from my grandma’s kitchen memories.

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What Do German Potato Pancakes Taste Like?

They’re savory, slightly salty, and incredibly satisfying. The exterior gets beautifully crisp while the inside stays tender and soft from the freshly grated potatoes. If you’re like me, the crispy edges are the best part. When served warm with a dollop of sour cream or tangy applesauce, they’re comfort food at its finest.

Benefits of This Recipe

• Naturally gluten-free (if you swap the flour)
• Customizable with toppings or mix-ins
• Kid-friendly – They’ll love dipping them!
• Great for holidays or Oktoberfest menus
• Budget-friendly – Just potatoes, onions, and pantry staples

Ingredients

• 2 lbs russet potatoes, peeled
• 1 small yellow onion
• 2 large eggs
• ¼ cup all-purpose flour (or potato starch for GF)
• 1 tsp salt
• ½ tsp black pepper
• Neutral oil for frying (like canola or sunflower)

Tools You’ll Need

• Box grater or food processor
• Large mixing bowl
• Cheesecloth or clean kitchen towel (for wringing out potatoes)
• Large skillet
• Spatula
• Paper towels or cooling rack

Ingredient Swaps & Additions

• Make it gluten-free: Swap flour for potato starch or gluten-free flour.
• No onion? Use scallions or shallots for a milder flavor.
• Add-ins: Chopped parsley, chives, or a pinch of nutmeg for a Bavarian twist.
• Want them sweeter? Add a little cinnamon and serve with apple slices.

How to Make Authentic German Potato Pancakes

Step 1: Grate and Drain

Grate potatoes and onion using a box grater or food processor. Place in a kitchen towel and wring out as much liquid as possible. This step is key for crispiness!

Step 2: Mix the Batter

Transfer the grated mixture to a bowl. Stir in eggs, flour, salt, and pepper. The batter should hold together but still be spoonable.

Step 3: Heat the Oil

In a large skillet, heat about ¼ inch of oil over medium-high heat until shimmering.

Step 4: Fry the Pancakes

Scoop 2–3 tablespoons of batter per pancake into the hot oil. Flatten slightly with a spatula. Fry 3–4 minutes per side, until golden brown and crisp.

Step 5: Drain and Serve

Transfer to paper towels or a wire rack to drain excess oil. Serve hot with your favorite toppings!

What to Serve with Potato Pancakes

• Traditional: Applesauce or sour cream
• Savory: Smoked salmon, crème fraîche, or sautéed mushrooms
• Sweet: Cinnamon sugar, maple syrup, or fresh fruit
• German-style sides:
  • Bang Bang Chicken Air Fryer Recipes – spicy-sweet and crispy for a fusion brunch
  • Chicken Rice Bowls with Creamy Garlic Sauce – for a full comfort meal
  • Tenderized Chicken Breast Recipes – a hearty pairing option

Tips for Crispy German Potato Pancakes

• Drain well – Moisture is the enemy of crisp!
• Use high-starch potatoes – Russets work best.
• Don’t overcrowd the pan – Give each pancake room to crisp.
• Serve immediately – Best when hot and fresh.
• Reheat in a dry skillet or oven – Never microwave if you want them crispy again.

Storage & Reheating

• Fridge: Store cooled pancakes in an airtight container for up to 3 days.
• Reheat: In a dry skillet over medium heat or in the oven at 375°F until hot and crisp.
• Freeze: Lay flat on parchment and freeze. Reheat from frozen in a hot oven or skillet.

General Info About Kartoffelpuffer

In Germany, these are often sold at markets or fairs and served piping hot with applesauce (Apfelmus) or sour cream. While some regions make them thinner and super crisp, others prefer a softer center. Either way, they’re a beloved staple—simple, rustic, and endlessly delicious.

Frequently Asked Questions

Can I make them ahead of time?

Yes! Fry them, cool them, and reheat in the oven just before serving.

Do I have to peel the potatoes?

For a rustic version, no. But traditionally, peeled russet potatoes are used.

Can I bake them instead of frying?

You can, but they won’t be quite as crispy. Bake at 425°F on a greased baking sheet, flipping halfway.

Conclusion

These Authentic German Potato Pancakes are crispy, golden, and loaded with nostalgic, savory flavor. Whether you serve them with applesauce, sour cream, or get creative with toppings, they’re the kind of dish that brings comfort and smiles to every table.

Looking for more easy, feel-good dishes? Try these:

• Bang Bang Chicken Air Fryer Recipes – a crispy, spicy side or main
• Chicken Rice Bowls with Creamy Garlic Sauce – smooth, savory, and satisfying
• Tenderized Chicken Breast Recipes – easy chicken ideas that pair perfectly

📌 Tried this recipe? I’d LOVE to see your crispy Kartoffelpuffer creations! Tag your photos on Pinterest at TheKitchenJoyy and let’s share the comfort together! 🥔✨

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