German Potato Pancakes

Introduction

Trust me, if you’ve never had German Potato Pancakes (Kartoffelpuffer) fresh out of the skillet, golden-brown and crisp on the edges with that soft, tender middle—you’re in for a real treat. I grew up with these at church festivals and family gatherings, and every bite still takes me right back.

These little guys are kind of a cross between hash browns and pancakes. They’re crispy, savory, and perfect with sweet applesauce or tangy sour cream. Last summer, I made a big batch for a backyard cookout with friends, and let me tell you—they disappeared in minutes.

They’re simple to make, budget-friendly, and incredibly versatile. If you’re a fan of old-fashioned comfort food like Old-Fashioned Chicken and Dumplings, then you’re going to love these too.

Ingredients (Serves 15)

• 6 medium gold potatoes, shredded

• 2 large eggs

• 2 tbsp all-purpose flour

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup finely chopped onion

• ¼ tsp baking powder

• ¼ cup vegetable oil, for frying

Directions

1. Prep the potatoes: Peel and shred the potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as you can. This step is key to crispy pancakes.

2. Mix it all up: In a large bowl, combine shredded potatoes, eggs, flour, salt, pepper, onion, and baking powder. Mix until everything sticks together.

3. Heat the oil: Pour vegetable oil into a skillet and heat over medium-high.

4. Cook the pancakes: Scoop about ¼ cup of the mixture, flatten slightly, and drop it into the hot skillet. Cook 3–4 minutes per side until golden brown and crisp.

5. Drain & serve: Transfer to a paper towel–lined plate. Serve hot with applesauce or sour cream.

Tips & Variations

• Don’t skip draining the potatoes. Excess liquid makes them soggy.

• Make it cheesy: Add a handful of shredded cheddar or Parmesan.

• For spice lovers: Toss in a pinch of cayenne or paprika.

• Serving idea: I sometimes serve these alongside Creamy Mushroom Soup for a cozy meal.

FAQ

Can I freeze German Potato Pancakes?
Yes, but they’re best fresh. If you want to freeze them, let them cool, then freeze in a single layer. Reheat in the oven so they crisp back up.

What if I don’t have baking powder?
No worries—just leave it out. The pancakes will still be tasty, maybe a touch less fluffy.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Freeze as mentioned above, up to 2 months.

• Reheat: Always reheat in a skillet or oven—not the microwave—if you want to keep that crunch.

Time & Yield

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 15 pancakes

Tools Used

• Box grater or food processor

• Mixing bowl

• Large skillet

• Spatula

• Paper towels

Why German Potato Pancakes Are Worth Making at Home

Homemade Kartoffelpuffer have that unbeatable crisp you just don’t get from frozen versions. Plus, you can flavor them exactly how you like. Honestly, they’re just as satisfying as a slice of this Blueberry Sour Cream Pound Cake when you’re craving comfort food—savory vs. sweet, you can’t go wrong either way.

Final Thoughts

These German Potato Pancakes are more than just a recipe—they’re a piece of food culture. They’re simple, rustic, and incredibly comforting. Perfect for breakfast, a snack, or even as a side dish for dinner.

And if you’re looking for even more comforting classics, you’ll find plenty of inspiration over on Delish, where comfort food is always celebrated.

TINSUF RECIPES

German Potato Pancakes (Kartoffelpuffer)

Crispy, golden-brown German potato pancakes (Kartoffelpuffer), soft on the inside and perfect with applesauce or sour cream. A true comfort food classic.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course: Side Dish

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 6 medium gold potatoes shredded
• 2 large eggs
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup onion finely chopped
• ¼ teaspoon baking powder
• ¼ cup vegetable oil for frying

Equipment

• Box grater or food processor
• Large mixing bowl
• Skillet
• - Spatula
• Paper towels

Method

 

1. Peel and shred the potatoes. Place in a clean towel and squeeze out as much liquid as possible.
2. In a large bowl, combine shredded potatoes, eggs, flour, salt, pepper, onion, and baking powder. Mix well until combined.
3. Heat vegetable oil in a skillet over medium-high heat.
4. Scoop about ¼ cup of the potato mixture, flatten it slightly, and drop into the hot skillet.
5. Cook each pancake for 3–4 minutes per side, until golden brown and crispy.
6. Transfer cooked pancakes to a paper towel–lined plate to drain excess oil.
7. Serve immediately with applesauce or sour cream.

Notes

Squeeze potatoes well—this makes them extra crispy.

Add shredded cheese or spices for a flavor twist.

Store leftovers in the fridge up to 3 days, or freeze for 2 months. Always reheat in the oven or skillet to keep them crisp.