German Potato Pancakes (Kartoffelpuffer)
Crispy on the outside and soft in the middle, German potato pancakes (also known as Kartoffelpuffer) are a much-loved dish across Germany and most of Central Europe. Made with simple ingredients like grated potatoes, onions, eggs, and flour, this comforting German potato pancake recipe is equally at home as a savory side dish or a sweet treat with applesauce and sugar.
Author’s Notes for German Potato Pancakes
If you’ve ever traveled through Europe, chances are you’ve come across some version of a potato pancake. Nearly every country has its own take on this dish. In Poland, they’re known as Placki Ziemniaczane, and you’ll find potato pancakes at German street fairs, Christmas markets, or enjoyed right at the family table. They’re one of those comforting foods that everyone seems to have a memory of.
The key to their flavor and texture is in the potatoes themselves. By combining finely and coarsely grated potatoes, you get pancakes that are soft and tender in the middle with irresistibly crispy edges.
In my house, the kids like these German potato pancakes sprinkled with sugar, topped with sour cream, or dipped in applesauce. I prefer them the savory way, alongside Hungarian Goulash, Hungarian Beef Stew, or even paired with a seafood dish like Cod Meunière. If you’re looking for an even easier version, check out my European Style Potato Pancakes.
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Potatoes – Starchy potatoes, like Russets, work best because they crisp up beautifully while staying fluffy and tender inside. Yukon Golds can also be used for a slightly creamier texture, though they won’t get quite as crispy.
- Onion – A finely grated yellow onion adds savory depth and balances the natural starchiness of the potatoes.
- Eggs – These act as the binder in the mixture, holding everything together so the pancakes keep their shape. If you need an alternative, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) makes a great egg-free substitute.
- Flour – A little all-purpose flour helps absorb excess moisture and keeps the pancakes from falling apart. Potato starch is a great option too, and a gluten-free flour blend works well for a fully gluten-free recipe.
How to Make Perfect Potato Pancakes German Style
- Grate the Potatoes – For the best texture, grate half of the potatoes finely and the other half on a coarser side of the grater (or use shredding disks in a food processor). This combination gives you pancakes that are fluffy in the middle with crisp edges.
- Remove Excess Liquid – Let the potatoes sit in a colander over a bowl for about 10 minutes to drain. Pour off the liquid, but keep the starch that settles at the bottom of the bowl, as it helps bind the pancakes.
- Mix – Finely chop or shred the onion (a small food processor works well for this) and add it to the grated potatoes. Stir in the eggs, flour, and salt, then mix everything until well combined.
- Fry – Heat a thin layer of oil in a skillet over medium-high heat. Spoon about ¼ cup of the potato mixture into the pan, flatten gently with the back of a spoon, and fry until golden brown and crispy on both sides, about 3 minutes per side.
- Serve – Transfer the pancakes to a paper towel-lined plate to drain any excess oil before serving. Enjoy this German potato pancakes recipe, as a side dish, light main, or even as a sweet treat.
Storing, Reheating, and Make-ahead
If you have leftovers, let them cool completely before storing them in an airtight container in the fridge for up to 3 days.
Reheat the pancakes in a skillet over medium heat or in the oven at 350°F until warmed through and crispy again. Avoid the microwave if you can, as it tends to make them soft.
This German potato pancake recipe is a great option for meal prepping too! Freeze cooked pancakes between sheets of parchment paper for up to 2 months. Reheat straight from frozen at 375°F until hot and crisp.
Frequently Asked Questions
Can I make these German potato pancakes ahead of time?
You can grate the potatoes and onions a few hours ahead. Keep them in cold water to prevent browning, then drain well before mixing with the other ingredients.
What’s the best oil to use for frying potato pancakes?
For this German potato pancakes recipe, use a neutral oil with a high smoke point, like avocado, sunflower, or light olive oil. It helps the pancakes cook evenly and form golden, crunchy edges without burning.
Why are my potato pancakes falling apart?
If your pancakes are falling apart, it’s likely from excess liquid. Squeeze out excess water from the potatoes and use the starch that settles at the bottom of the bowl to help hold the pancakes together.
German Potato Pancakes
Ingredients
- 2½ lbs starchy potatoes peeled and finely grated (see instructions)
- 1 small yellow onion very finely grated or processed
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp sea salt
- 6 tbsp neutral-tasting oil (avocado oil or light olive oil) for frying
Instructions
- Grate the potatoes using two different-sized graters: grate half of the potatoes on a large whole grater and the other half on a small one. You want the texture to be different so the pancakes can be soft but also have crispy edges. You can use a food processor with a large and small holes shredding disk attachment.
- Place the grated potatoes in a colander over a bowl and let them sit for 10 minutes.
- After 10 minutes, carefully discard the liquid, making sure that you save the starch at the bottom of the bowl. Add the potatoes to the bowl.
- Either very finely chop or shred the onion, or use a small food processor to achieve a fine consistency. Add the onions to the potatoes.
- Add eggs, flour, and salt to the potato and onion mixture and mix well.
- Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/4 to 1/3 cup of the mixture in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for about 3 minutes until the potatoes are golden and crispy on the edges.
- You can place them on a paper towel to remove excess fat. Serve with sour cream, apple sauce, sugar, or for the savory version with goulash or beef stew.
Notes
Nutrition
The post German Potato Pancakes (Kartoffelpuffer) first appeared on Eating European.
