German Potato Pancakes Crispy Classic

Category: Perfect Side Dishes to Complete Any Meal

German potato pancakes combine grated russet potatoes and onion, gently mixed with flour, egg, salt, and pepper, then fried until golden and crispy. Drain excess moisture for crunch, flatten gently in hot oil, and fry until both sides are deeply browned. For even more satisfying texture, briefly re-fry each pancake before serving. Enjoy them piping hot with classic applesauce, tangy sour cream, or sweet brown sugar. These pancakes are hearty enough for any meal, and their simplicity makes them perfect for gatherings, weeknights, or as a comforting treat with endless topping options.

A woman wearing a chef's hat and apron.
Created By Sarah
Last updated on Wed, 11 Jun 2025 19:44:58 GMT
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A plate of food with a sauce. | sarahmeal.com

Golden crisp on the outside and tender in the middle German potato pancakes instantly transport me to cozy family dinners filled with laughter and the irresistible aroma of home cooking These are true comfort food that comes together in almost no time and makes any meal feel special

I first learned this recipe from my grandmother and now every time I make it my family always hovers nearby waiting for the first hot pancake to hit the plate

Ingredients

  • Russet potatoes: use for their high starch content which leads to a crispier pancake look for firm smooth potatoes with no green spots
  • Yellow onion: adds a layer of sweet flavor choose a firm onion with tight skin
  • Salt: not only seasons the potatoes but also helps draw out excess moisture
  • Black pepper: optional for savory kick use freshly ground for more flavor
  • All purpose flour: binds everything and creates structure use unbleached flour if possible
  • Large egg: gives the batter richness and helps the pancakes hold together use the freshest eggs you can find
  • Vegetable oil: ensures even browning and crisp edges pick a neutral oil like sunflower or grapeseed for best results

Step-by-Step Instructions

Prepare the Potatoes and Onion:
Wash and peel the russet potatoes thoroughly for best texture then grate them using the largest holes on a box grater This will keep the shreds long and light Next grate the onion directly into the bowl with the potatoes to maintain the right level of moisture and flavor
Drain Excess Liquid:
Check for liquid pooling in the bottom of your bowl If you see any gently squeeze the potato onion mixture in a clean kitchen towel or your hands over the sink Removing moisture at this stage is what gives you those crackling crisp edges
Mix Ingredients:
Add a generous pinch of salt and a touch of black pepper for the savory batch then stir in the flour and crack in the egg Use your hands to toss and squeeze until everything is thoroughly combined The mixture should feel sticky and hold together in clumps
Heat Oil in Skillet:
Pour in enough vegetable oil to cover the bottom of your skillet and heat it over medium This step ensures the first pancakes brown up quickly giving maximum crunch If the oil is shimmering its ready
Fry Pancakes:
Scoop about two tablespoons of the batter for each pancake into the hot skillet Gently flatten each mound with the back of a spoon or spatula Cook for three to four minutes per side until deeply golden all over Adjust the heat as needed to avoid burning Drain finished pancakes on a paper towel lined plate
Extra Crunch Option:
Crave even more crunch After the first fry return the cooked pancakes to the skillet for a quick second fry about thirty to sixty seconds on each side This double fry makes the outside extra sturdy but still keeps the middle soft
Serve Hot:
German potato pancakes are best eaten immediately while still piping hot and crisp Arrange on a platter and offer bowls of applesauce sour cream or even brown sugar so everyone can customize their own plate
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A plate of food with a green herb on top. | sarahmeal.com

These pancakes always remind me of autumn fairs When I cook them my favorite part is piling them high on a plate and watching everyone gather in the kitchen drawn by that irresistible smell

Storage Tips

Leftover potato pancakes keep well in the fridge for up to three days Store them in a single layer between sheets of parchment to prevent sticking For best results reheat in a hot oven until crispy again never in the microwave which makes them soggy

Ingredient Substitutions

If you want more savory depth try adding a pinch of garlic powder or chopped chives Sweet potato can be substituted for half the russets for a sweeter earthier version For a gluten free batch use sorghum or rice flour in the same amount

Serving Suggestions

Serve German potato pancakes as a side with roasted sausages or schnitzel For brunch try them topped with smoked salmon and a little crème fraîche For a sweet twist dust with powdered sugar and serve with berry preserves

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A plate of food with a green leaf on top. | sarahmeal.com

Cultural and Historical Context

Known as Kartoffelpuffer in Germany these pancakes have deep roots in Central European home cooking Traditionally served at street fairs and Christmas markets they symbolize warmth and togetherness and every German region has its own family variation

Common Recipe Questions

→ What potatoes work best for German potato pancakes?

Russet potatoes are ideal thanks to their high starch content, which helps the pancakes hold together and become crisp during frying.

→ How do I get extra crispy pancakes?

Drain excess liquid from the potato mixture, flatten the batter in the pan, and consider a quick re-fry for maximum crunch.

→ Can I make them ahead of time?

For best texture, enjoy them fresh. If needed, briefly reheat in a hot skillet or oven to restore crispiness before serving.

→ What toppings pair well with potato pancakes?

Classic toppings include applesauce, sour cream, brown sugar, or yogurt-based sauces. Explore sweet or savory accompaniments.

→ Is peeling the potatoes necessary?

Peeling is recommended for a smooth texture, but you can leave skins on for a more rustic, robust flavor and added fiber.

German Potato Pancakes Crispy Classic

Golden crisp potato pancakes with a tender center, perfect for savory or sweet toppings and quick weeknight meals.

Preparation Time
15 minutes
Cook Time
15 minutes
Total Duration
30 minutes
Created By: Sarah

Recipe Category: Side Dishes

Level of Difficulty: Simple

Cuisine Style: German

Servings Yield: 4 Portion Size (8 pancakes)

Diet Preferences: Vegetarian-Friendly, Dairy-Free Option

What You'll Need

→ Base

Ingredient 01 450 g russet potatoes, peeled
Ingredient 02 1 small yellow onion, peeled

→ Binding & Seasoning

Ingredient 03 3 g salt, plus extra for seasoning
Ingredient 04 Black pepper, freshly ground, to taste
Ingredient 05 24 g all-purpose flour
Ingredient 06 1 large egg

→ Cooking

Ingredient 07 30 ml vegetable oil, for frying

How to Make It

Instruction 01

Wash, peel, and coarsely grate the potatoes into a large bowl using the coarse side of a box grater. Grate the onion directly into the same bowl.

Instruction 02

If moisture pools in the bowl, drain off as much liquid as possible to promote crispiness during frying.

Instruction 03

Add salt, pepper, flour, and egg to the grated potato and onion. Mix thoroughly by hand until the batter is evenly combined and thick.

Instruction 04

Heat 1–2 tablespoons of vegetable oil in a large skillet over medium heat.

Instruction 05

Drop approximately 30 ml of batter for each pancake into the hot oil. Flatten gently using the back of a spoon or spatula. Fry each side 3–4 minutes until deeply golden and crisp. Transfer finished pancakes to a plate lined with paper towels.

Instruction 06

For an extra crunchy texture, return all pancakes to the skillet and fry each for an additional 30–60 seconds per side.

Instruction 07

Serve hot, topped with applesauce, brown sugar, sour cream, or yogurt sauce as desired.

Additional Tips

  1. Draining the potato and onion mixture thoroughly is essential for maximum crispiness.

Essential Tools

  • Box grater
  • Large mixing bowl
  • Large skillet
  • Slotted spatula
  • Paper towels

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.
  • Contains eggs and wheat gluten.

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.
  • Calories: 145
  • Fat Content: 5 grams
  • Carbohydrate Content: 20 grams
  • Protein Content: 3 grams