These Authentic German Potato Pancakes, also known as Kartoffelpuffer, are a true taste of German comfort food! They’re crispy on the outside, tender on the inside, and incredibly flavorful. I love how simple these pancakes are to make, with just a few basic ingredients. They’re perfect for breakfast, lunch, dinner, or even a snack. Whether you serve them sweet with applesauce or savory with sour cream, these potato pancakes are sure to be a hit!
Why You’ll Love These German Potato Pancakes
- Crispy and Delicious: The key to perfect Kartoffelpuffer is getting them nice and crispy on the outside while remaining tender on the inside.
- Simple Ingredients: This recipe uses just a few basic ingredients that you probably already have on hand.
- Versatile: Serve them sweet with applesauce or savory with sour cream, yogurt, or quark.
- Authentic German Recipe: This recipe captures the authentic flavors of traditional German potato pancakes.
- Kid-Friendly: Kids and adults alike will love these crispy and flavorful pancakes.
Ingredients for German Potato Pancakes (Kartoffelpuffer)
Here’s what you’ll need to make these delicious pancakes. The full list with measurements is in the recipe card below.
Main Ingredients
- Potatoes (Vegetable)
- Onion (Vegetable)
- Salt (Seasoning)
- Pepper (optional) (Spice)
- Flour (Dry Ingredient)
- Egg (Binder)
- Oil (for frying)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love these German Potato Pancakes as is, but here are a few variations:
- Add Herbs: Stir in some chopped fresh chives, parsley, or dill to the batter.
- Make them Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the batter.
- Add Cheese: Stir in some grated cheese, like cheddar or Gruyere, to the batter.
- Sweet Potato Pancakes: Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add Bacon: Add bacon bits.
How to Make German Potato Pancakes (Kartoffelpuffer)
Let me show you how to make these crispy and delicious German Potato Pancakes:
Prepare Potatoes and Onion
- First, I wash and peel the potatoes and peel the onion.
- I grate the potatoes into a bowl using the grating side (the side everyone knows about and uses to grate cheese) of a four-sided grater.
- I also grate the onion. If grating the onion doesn’t work, I very finely chop it with a knife.
Drain Excess Water (Optional)
- If there is excess water in the potatoes (it drips out when squeezed in the hand), I drain some of the potato water. This helps to create crispier pancakes.
Add Remaining Ingredients
- I add a pinch of salt, a pinch of pepper (if I want savory pancakes), the flour, and the egg to the grated potatoes and onion.
Mix Batter
- I mix everything together until the batter is well combined. This works best if I do it with my (clean) hands.
Fry the Pancakes
- I heat two tablespoons of oil in a pan over medium heat.
- I add two tablespoons of batter per pancake to the hot pan. I make sure the pancake is not too thick or too large to ensure proper cooking. I probably won’t be able to fit more than 2-4 pancakes into my pan at the same time.
- I cook the pancakes until both sides are golden brown (3-4 minutes per side).
- I remove the cooked pancakes from the pan and put them on a paper towel to allow the excess oil to absorb.
- You can keep them warm on the oven.
Repeat
- I repeat the process with the rest of the batter, adding more oil to the pan as needed.
Serve
- I serve immediately
Tips and Tricks for the BEST Kartoffelpuffer
Here are my secrets for making the crispiest and most flavorful German Potato Pancakes:
- Grate the Potatoes Finely: Using the fine grating side of a box grater creates a better texture for the pancakes.
- Drain Excess Water: If your potatoes are very watery, squeeze out some of the excess liquid before adding the other ingredients. This will help the pancakes crisp up better.
- Don’t Overcrowd the Pan: Cook the pancakes in batches to avoid overcrowding the pan, which can result in soggy pancakes.
- Use Enough Oil: Make sure there’s enough oil in the pan to prevent the pancakes from sticking and to help them get crispy.
- Keep them Warm: You can keep the cooked pancakes warm in a preheated oven while you cook the remaining batches.
How to Serve
These German Potato Pancakes are traditionally served with:
- Applesauce: A classic sweet pairing.
- Sour Cream, Yogurt, or Quark: A savory and tangy option.
- Other Savory Toppings: Try them with smoked salmon, caramelized onions, or a fried egg.
Make Ahead and Storage
You can prepare the potato mixture ahead of time and store it in the refrigerator for a few hours. Leftover cooked pancakes can be stored in the refrigerator for up to 2 days. Reheat in a skillet, in the oven, or in the air fryer to re-crisp them.
FAQs about German Potato Pancakes
- Can I use a different type of potato?
- Russet potatoes are the best choice for these pancakes, but you can also use Yukon Gold potatoes.
- Can I make these without the egg?
- The egg helps to bind the ingredients together, but you can try using a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) as a substitute.
- Can I bake these instead of frying them?
- Yes.
Enjoy these crispy and delicious German Potato Pancakes (Kartoffelpuffer)! They’re a taste of authentic German cuisine that’s sure to become a new favorite.
Print
Authentic German Potato Pancakes
- Prep Time: 20 minutes
- Cook Time: 20minutes
- Total Time: 40 minutes
- Yield: 4–6 (makes about 10–12 pancakes) 1x
- Category: Side Dish, Breakfast, Appetizer
- Cuisine: German
Description
These classic German Potato Pancakes, also known as Kartoffelpuffer, are crispy on the outside and tender on the inside. They’re a delicious and versatile dish that can be served sweet or savory.
Ingredients
Scale
- 1 pound russet potatoes (about 2–3 large potatoes)
- 1 small yellow onion
- Pinch of salt
- Pinch of black pepper (optional, for savory pancakes)
- 3 tablespoons all-purpose flour
- 1 medium egg
- Vegetable oil, for frying
Instructions
- Prepare Potatoes and Onion: Wash and peel the potatoes. Peel the onion.
- Grate: Using the coarse grating side of a box grater, grate the potatoes into a large bowl. Grate the onion into the same bowl. (Alternatively, if grating the onion is difficult, you can finely mince it with a knife.)
- Drain Excess Liquid (Important): This is a crucial step for crispy pancakes. Place the grated potato and onion mixture in a clean kitchen towel, cheesecloth, or a fine-mesh sieve. Squeeze out as much excess liquid as possible. Discard the liquid.
- Combine Ingredients: Return the drained potato and onion mixture to the bowl. Add the salt, pepper (if using for savory pancakes), flour, and egg.
- Mix Batter: Mix everything together thoroughly with your hands (clean hands are best!) until a well-combined batter forms. The batter should be thick but not overly stiff.
- Heat Oil: Heat about 2 tablespoons of vegetable oil in a large, non-stick skillet over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately.
- Form and Fry Pancakes: Drop spoonfuls of the potato batter into the hot oil, using about 2 tablespoons of batter per pancake. Flatten the pancakes slightly with the back of a spoon or spatula. Do not overcrowd the pan; cook in batches.
- Cook Pancakes: Cook the pancakes for 3-4 minutes per side, or until they are golden brown and crispy.
- Drain and Keep Warm: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. If making multiple batches, you can keep the cooked pancakes warm in a preheated oven (around 200°F/95°C) on a baking sheet.
- Repeat: Add more oil to the skillet as needed and repeat the cooking process with the remaining batter.
- Serve: Serve the potato pancakes immediately.
Notes
- Potatoes: Russet potatoes are the best choice for German potato pancakes because of their high starch content, which helps to bind the pancakes and create a crispy exterior.
- Draining Liquid: Thoroughly draining the grated potatoes is essential for crispy pancakes. Don’t skip this step!
- Oil: Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
- Sweet vs. Savory: These pancakes can be served sweet or savory.
- Sweet: Serve with applesauce, cinnamon sugar, or fruit compote.
- Savory: Serve with sour cream, yogurt, quark, or a dollop of herbed cream cheese. They can also be served alongside meat dishes.
- Storage: Leftover potato pancakes can be stored in the refrigerator for up to 3 days. Reheat them in a skillet, oven, or toaster oven to crisp them up again. They are best served fresh.