Crispy on the outside and soft inside, these savory pancakes are a German street food classic—perfect for breakfast, brunch, or as a festive snack with applesauce or sour cream.
Origin German Potato Pancakes
Known as Kartoffelpuffer in Germany, these pancakes are a traditional dish served during Christmas markets, fairs, and family breakfasts. They’re deeply rooted in rural German cooking, where potatoes were a staple ingredient.
What I Love About This Recipe
There’s something so comforting about the crispy golden edges and soft, grated potato center. Whether you serve them with sour cream, applesauce, or a sprinkle of herbs, German potato pancakes never fail to impress—simple ingredients, nostalgic flavor!
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German Potato Pancakes
4
servings20
minutes25
minutes250
kcalIngredients
4 medium potatoes, peeled and grated
1 small onion, grated
2 eggs
¼ cup all-purpose flour
Salt and pepper to taste
Oil for frying
Applesauce or sour cream, for serving
Directions
- Grate potatoes and onion, then place in a cheesecloth or clean kitchen towel. Squeeze out as much liquid as possible.
- Transfer to a bowl, add eggs, flour, salt, and pepper. Mix to form a batter.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of the mixture into the pan and flatten slightly with a spatula.
- Fry until golden brown and crisp, about 3–4 minutes per side.
- Drain on paper towels.
- Serve hot with applesauce or sour cream.
Notes
- Use starchy potatoes like Russet for best results.
- Keep the pancakes warm in a low oven if making a large batch.