Crispy German Potato Pancakes (Kartoffelpuffer): A Classic Comfort Food

Crispy on the outside, soft and flavorful on the inside—German Potato Pancakes, or Kartoffelpuffer, are a beloved dish across Germany and beyond. Traditionally served during autumn festivals or cozy family meals, these golden delights are made from just a handful of pantry staples, yet deliver a deep, satisfying flavor that never goes out of style. Whether served as a savory side dish, light lunch, or even with sweet toppings for breakfast or dessert, these pancakes are as versatile as they are delicious.

The beauty of this dish lies in its simplicity. Grated raw potatoes and onion are combined with eggs, flour, and a touch of salt, then pan-fried until beautifully crisp. The result? A rustic, homemade pancake with golden edges and a soft, tender center. While they’re most commonly served with applesauce or sour cream in Germany, you can dress them up or down depending on your tastes.

They’re quick to whip up and incredibly satisfying—comfort food at its finest. Whether you’re reconnecting with your German roots or just exploring global cuisine, this recipe is sure to win a permanent spot in your kitchen rotation.

Why You’ll Love This Recipe

1. Crispy and Golden Perfection

Each pancake is fried to a crunchy exterior while keeping a tender and flavorful interior.

2. Made with Pantry Staples

All you need are potatoes, eggs, onion, flour, and salt—simple ingredients with big flavor.

3. Customizable

Top them sweet or savory—applesauce, sour cream, smoked salmon, or even jam!

4. Authentically German

Experience the taste of a traditional German home-cooked dish in your own kitchen.

5. Perfect for Any Meal

Serve them for breakfast, brunch, lunch, or dinner. They’re always a hit.

Ingredients

• Starchy potatoes (peeled and very finely grated)
• Yellow onion (very finely grated)
• Eggs
• All-purpose flour
• Sea salt
• Neutral-tasting oil for frying (like sunflower, canola, or vegetable oil)

Variations

• Add Herbs: Mix in fresh parsley or chives for extra flavor.
• Spicy Kick: Add a pinch of cayenne or black pepper to the batter.
• Cheesy Twist: Mix in shredded cheese like cheddar or gouda for extra richness.
• Sweet Version: Omit the onion and salt, and serve with cinnamon sugar and applesauce.
• Zucchini Blend: Replace part of the potato with grated zucchini for a lighter version.

How to Make the Recipe

Step 1

Peel and finely grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

Step 2

Finely grate the onion and combine it with the drained potatoes in a large mixing bowl.

Step 3

Add the eggs, flour, and sea salt to the bowl. Mix until fully combined. If the mixture is too wet, add a bit more flour until it holds together.

Step 4

Heat a generous amount of neutral oil in a skillet over medium-high heat.

Step 5

Scoop a spoonful of the potato mixture into the hot oil and flatten it slightly with the back of a spoon to form a pancake.

Step 6

Fry for 3–4 minutes on each side, or until golden brown and crispy.

Step 7

Remove and drain on paper towels. Repeat with remaining batter.

Step 8

Serve warm with your favorite toppings.

Tips for Making the Recipe

• Use Starchy Potatoes: Russets or Yukon Golds give the best texture.
• Drain Well: Squeeze out excess liquid from the grated potatoes for extra crispy pancakes.
• Don’t Crowd the Pan: Fry in batches to maintain the oil temperature and crisp texture.
• Keep Warm in the Oven: Place cooked pancakes on a baking sheet in a warm oven (200°F) while finishing the batch.
• Serve Immediately: They’re best enjoyed hot and crispy, straight from the skillet.

How to Serve

Serve German Potato Pancakes with:

• Applesauce – the classic sweet-and-savory combo.
• Sour Cream or Greek Yogurt – for a creamy contrast.
• Smoked Salmon and Dill – for a more gourmet touch.
• Crispy Bacon or Fried Eggs – to make it a hearty breakfast.
• Fresh Garden Salad – to balance the richness.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze cooled pancakes on a baking sheet, then transfer to a zip-top bag. Reheat directly from frozen.

Reheating

Reheat in a skillet or oven (350°F) to maintain crispiness. Avoid microwaving, which makes them soggy.

FAQs

1. What type of potatoes should I use?

Starchy potatoes like Russets or Yukon Gold are best for a crispy texture.

2. Why are my pancakes soggy?

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

3. Can I make them in advance?

Yes, you can refrigerate the cooked pancakes and reheat them in the oven or pan.

4. Can I bake them instead of frying?

Yes, but they won’t be as crispy. Bake at 425°F for 20–25 minutes, flipping halfway through.

5. Are German potato pancakes the same as latkes?

They are similar, but latkes often include baking powder and matzo meal. Kartoffelpuffer are typically simpler.

6. Can I freeze uncooked batter?

It’s not recommended, as the potatoes may discolor. Freeze only cooked pancakes.

7. What’s a good dipping sauce?

Applesauce, sour cream, garlic aioli, or mustard-based dips work well.

8. Can I add other vegetables?

Yes, grated carrots, zucchini, or parsnips can be added for variation.

9. Is this recipe gluten-free?

Not by default, but you can use a gluten-free flour substitute.

10. How many pancakes does this make?

Depending on the size, you can make around 10–12 medium-sized pancakes from this recipe.

Conclusion

German Potato Pancakes are a delicious celebration of comfort food at its best—crispy, golden, and packed with classic flavor. Whether you’re reliving family traditions or discovering this dish for the first time, these humble yet hearty pancakes are easy to make and even easier to love. Serve them sweet or savory, for breakfast or dinner, and enjoy a taste of Germany in every bite.

Print