German Potato Pancakes (Kartoffelpuffer) – Crispy, Golden & Irresistibly Good!

Craving something crispy, savory, and perfectly golden brown? These German Potato Pancakes (Kartoffelpuffer) are a delicious twist on classic breakfast pancakes — made with shredded potatoes, onion, and a few pantry staples. Pan-fried until crisp on the outside and tender on the inside, they’re a versatile dish you can enjoy any time of day.

Whether you serve them with applesauce, sour cream, or alongside bratwurst sausage, these old-fashioned potato pancakes bring a cozy taste of Germany right to your kitchen. Perfect for Oktoberfest, weekend brunch, or a hearty family dinner — this authentic German comfort food recipe will quickly become a favorite!

Why You’ll Love This Recipe

• Crispy & golden every time – thanks to the right potato-to-flour ratio.
  
• Authentic German flavor – just like Oma used to make!
  
• Quick and easy – ready in under 45 minutes with simple ingredients.
  
• Versatile – serve them sweet or savory for breakfast, lunch, or dinner.
  
• Easily customizable – make them gluten-free or add spices for extra kick.
  

German Potato Pancakes Recipe

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Category

Side Dish, Breakfast, Brunch

Cuisine

German

Servings

6

Prep Time

20 minutes

Cook Time

25 minutes

Calories

283

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Author:

Guiseppe

Ingredients

• 2 large eggs
• 2 tablespoons all-purpose flour (or potato starch for gluten-free)
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 medium russet potatoes, peeled and shredded
• ½ cup finely chopped onion
• ¼ cup vegetable oil (plus more as needed for frying)

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Directions

1. Peel and shred the potatoes using a box grater or food processor. Finely chop the onion.
2. In a large bowl, whisk together the eggs, flour, baking powder, salt, and pepper. Add the shredded potatoes and onion, stirring until well combined.
3. Pour about ¼ cup of vegetable oil into a large skillet and heat over medium heat until shimmering.
4. Drop heaping tablespoonfuls of the potato mixture into the hot oil. Flatten each slightly with a spatula for even cooking.
5. Cook for about 3 minutes per side, or until the edges are golden brown. Adjust the heat as needed to prevent burning.
6. Transfer pancakes to a paper towel–lined plate to drain excess oil. Loosely cover with foil to keep warm while you finish the rest.
7. Enjoy immediately while crisp, paired with sour cream, applesauce, or your favorite savory topping.

Recipe Note

Chef Tips

• Add a pinch of smoked paprika or cayenne for a hint of spice.
  
• Mix in minced garlic for an extra layer of flavor.
  
• Keep the shredded potatoes in cold water until ready to mix — this prevents browning.
  
• For ultra-crisp edges, squeeze out excess moisture from the shredded potatoes before mixing.
  

Serving Suggestions

• Serve warm with bratwurst sausage and cranberry sauce for a traditional German meal.
  
• Top with smoked salmon and sour cream for an elegant brunch.
  
• Pair with applesauce and maple syrup for a sweet-salty breakfast treat.
  

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
  
• Reheat: Warm in a skillet over medium heat or in the oven at 375°F for 5–7 minutes until crisp again.
  
• Freeze: Arrange pancakes in a single layer, freeze until solid, then store in a freezer-safe bag for up to 2 months. Reheat from frozen for a quick snack!
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

283

Amount/Serving % Daily Value

Carbs

41 grams

15%

Protein

7 grams

14%

Fat

11 grams

14%