German Potato Pancakes Recipe

Crunchy on the outside, tender and hearty within—German Potato Pancakes are the kind of comfort food that feels like a warm hug from your Oma. Whether you know them as Kartoffelpuffer or Reibekuchen, these golden wonders are beloved across Germany for their irresistible texture and adaptable personality. With just a handful of trusty ingredients, you can conjure up an entire plateful that is perfect for breakfast, a snack, or a unique savory dinner side. This recipe will walk you through everything you need to know for achieving crispy, flavorful German Potato Pancakes right in your own kitchen.

Ingredients You’ll Need

The beauty of German Potato Pancakes lies in their simplicity—just a few everyday staples, brought together with care. Each ingredient has a clear role in building the final taste and crispness that make this dish unforgettable.

• Starchy Potatoes (2 1/2 pounds, peeled and very finely grated): These are the stars! Their high starch content creates that essential crispy edge and creamy interior.
• Yellow Onion (1 small, very finely grated): Adds just the right hit of subtle sweetness and aromatic depth, balancing the potatoes beautifully.
• Large Eggs (2): They act as the powerful binder, holding everything together so your pancakes don’t fall apart in the pan.
• All-Purpose Flour (1/4 cup, or more if needed): Gives structure to the batter and helps create an extra crispy bite.
• Sea Salt (1 teaspoon): Enhances the natural flavor of the potatoes and keeps the pancakes from tasting flat.
• Neutral-Tasting Oil (for frying): Choose something with a high smoke point like sunflower or canola to turn those pancakes ultra-golden and crisp without overpowering the flavors.

How to Make German Potato Pancakes

Step 1: Drain the Potatoes Thoroughly

After grating your starchy potatoes, the most important trick is to wring every last bit of liquid out of them. A simple way is to gather them up in a clean dish towel and give them a really good squeeze, twisting until you can’t get any more moisture out. This step makes all the difference for crisp, not soggy, German Potato Pancakes.

Step 2: Mix the Batter

Once the potatoes are as dry as possible, transfer them to a bowl and add the grated onion, eggs, flour, and sea salt. Dive right in and mix everything with your hands until a tacky mixture forms. It should hold together nicely but not be runny. If it’s still watery, sprinkle in a little extra flour. To keep the mixture from turning gray, work quickly and use it right away—don’t let it sit!

Step 3: Fry to Crisp Perfection

Heat up a few tablespoons of oil in a large non-stick skillet over medium-high heat. Scoop about 1/3 to 1/2 cup of the mixture per pancake, then flatten each mound with the back of a spoon. Fry for 3-5 minutes per side. You’re looking for deeply golden, crisp exteriors and a lightly chewy, potato-rich middle. Move them onto paper towels for a moment to drain off any excess oil.

Step 4: Serve Immediately While Hot

German Potato Pancakes are best the moment they leave the pan. Whether you love them sweet (with applesauce, fruit compote, or a dusting of powdered sugar), or crave something more savory (creamy herbed yogurt or with meat and gravy), stack them high and dig in while they’re piping hot.

How to Serve German Potato Pancakes

Garnishes

A classic finish is a generous spoonful of applesauce or a scatter of powdered sugar—simple and nostalgic. For a modern twist, top with a dollop of crème fraîche, chopped chives, or a quick herbed yogurt. The gentle oniony kick and tangy coolness bring a whole extra layer to every bite.

Side Dishes

These pancakes play nicely alongside just about any main, from a hearty roast with rich gravy to a crisp green salad. In Germany, they’re often served with bratwurst or smoked salmon for a savory spin. A simple mixed salad with a mustardy vinaigrette also makes for a refreshing, vibrant contrast.

Creative Ways to Present

If you want to elevate your German Potato Pancakes for a party platter, try cutting them into bite-sized wedges and stacking with smoked fish, capers, and dill as little canapés. Or, layer them like savory “sandwiches” around a creamy cheese filling or roasted vegetables. However you serve them, they’ll disappear in a flash.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes (it happens, but not often!), let them cool completely before placing them in an airtight container. Store in the refrigerator for up to three days—just be prepared for the crispy edges to soften a bit, though the flavor will remain wonderful.

Freezing

German Potato Pancakes can definitely be frozen for later. Arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a resealable freezer bag. They’ll keep for up to two months. This trick is perfect for making a big batch ahead of time.

Reheating

To restore that beloved crunch, heat the pancakes in a 400°F oven for 10-15 minutes on a wire rack or baking sheet. For a quick fix, you can also use an air fryer for a few minutes. Microwaving is best avoided because it tends to make the pancakes soft and chewy rather than crispy.

FAQs

What kind of potatoes work best for German Potato Pancakes?

Starchy varieties like Russet or Yukon Gold are ideal because they include plenty of natural starch, ensuring your pancakes fry up ultra-crisp and stick together easily.

Can I make German Potato Pancakes gluten-free?

Absolutely! Just swap the regular flour for a gluten-free blend or even potato starch—both will deliver that satisfying crunch without any gluten.

Why do I need to use the potatoes right away after grating?

Freshly grated potatoes start to turn gray and lose flavor quickly due to oxidation. Mixing and cooking them right away ensures your pancakes stay light in color and taste naturally sweet.

Can I add herbs or cheese to the batter?

Definitely! Chopped parsley, dill, or even a handful of grated cheese make delicious additions for a twist on the classic recipe. Just be mindful not to overload the batter so everything stays crisp.

What’s the difference between German Potato Pancakes and hash browns?

While both involve shredded potatoes, German Potato Pancakes blend in onion, eggs, and flour for a more cohesive, pancake-like patty that’s crisp all over, rather than loose shreds like hash browns.

Final Thoughts

If you haven’t tasted homemade German Potato Pancakes yet, you are in for an absolute treat. Their crispy golden shell and soft, flavorful middle make every bite unforgettable. Give this recipe a try—you might just find it becomes a new favorite in your kitchen, too!

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