German Potato Pancakes Recipe

There's nothing quite like the crispy, golden perfection of German Potato Pancakes sizzling in a hot pan. With their irresistibly crunchy exterior and tender, flavorful inside, these savory treats are a staple in German cuisine and a favorite at Oktoberfest celebrations.

I first discovered these delightful pancakes on a trip to Bavaria, where every bite transported me to cozy Alpine kitchens filled with the aroma of freshly fried potatoes. Whether served with applesauce, sour cream, or smoked salmon, these pancakes are a comfort food classic that brings warmth to any table.

Why You'll Love This German Potato Pancakes Recipe

Get ready to fall in love with these crispy, savory pancakes. This traditional German recipe is as simple as it is delicious.

First off, they're incredibly easy to make. With just a few pantry staples—potatoes, onions, eggs, and flour—you can whip up a batch in no time. No fancy ingredients required!

They’re also budget-friendly. Potatoes are an affordable, hearty base that makes this dish perfect for feeding a crowd without breaking the bank.

Best of all, they're versatile. Enjoy them as a hearty breakfast, a side dish for dinner, or even as a satisfying snack. You can customize toppings to suit your taste, from traditional applesauce to modern twists like avocado or smoked salmon.

These pancakes also store and reheat beautifully, making them a great make-ahead option for busy days. Simply warm them up in the oven for that just-fried crispness.

Ingredients Notes

The magic of these German Potato Pancakes lies in their simple yet carefully balanced ingredients. Each element contributes to their signature texture and flavor.

Potatoes are the star of the dish. Starchy potatoes like Russets or Yukon Golds work best, as they provide the perfect balance of crispiness and fluffiness. Avoid waxy potatoes, as they don’t fry up as well.

Onions add depth and a slight sweetness to the pancakes. Grating the onions along with the potatoes ensures they blend seamlessly into the mixture, enhancing the flavor without overpowering it.

Eggs act as the binding agent, helping to hold the pancake mixture together while adding richness. They also contribute to the beautiful golden color when fried.

Flour (or potato starch for a gluten-free version) absorbs excess moisture and gives the pancakes their ideal consistency. Just a little goes a long way in keeping everything intact without making them too dense.

A touch of salt and pepper is all you need to enhance the natural flavors. You can also add a pinch of nutmeg for an authentic German touch.

For frying, neutral oils like canola, sunflower, or vegetable oil are best. They ensure a crisp, golden-brown exterior without overpowering the flavor of the potatoes.

How To Make German Potato Pancakes

Making German Potato Pancakes is easier than you think. Follow these simple steps for the perfect batch every time.

Start by peeling and grating the potatoes. Use a box grater or food processor for efficiency. Once grated, transfer them to a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes, as excess water can make them soggy.

Next, grate the onion and mix it with the potatoes in a large bowl. Add the beaten eggs, flour, salt, and pepper. Stir everything together until well combined. The mixture should be slightly sticky but not too wet.

Heat a generous amount of oil in a large skillet over medium-high heat. To test if the oil is ready, drop a small bit of batter into the pan—it should sizzle immediately. Scoop about ¼ cup of the potato mixture and flatten it slightly before placing it in the hot oil.

Fry each pancake for about 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and make the pancakes less crispy. Work in batches, adding more oil as needed.

Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess oil. Serve immediately while hot and crispy, with your favorite toppings.

These pancakes come together in about 30 minutes, making them a quick and satisfying dish for any occasion.

Storage Options

If you have leftovers (which is rare!), you can store them for later enjoyment. Allow the pancakes to cool completely before placing them in an airtight container.

For refrigeration, store in the fridge for up to 3 days. Reheat them in a skillet over medium heat or in a 375°F oven for about 10 minutes to restore crispiness.

For freezing, arrange the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Reheat from frozen in the oven at 400°F for about 15 minutes.

Variations and Substitutions

This classic recipe is easy to customize based on your preferences or dietary needs.

For a gluten-free version, simply swap the flour for potato starch or a gluten-free flour blend. The result is just as crispy and delicious.

Want to add more flavor? Mix in grated cheese like Parmesan or Gruyère for a rich, savory twist. Herbs like chives, parsley, or thyme also bring fresh, vibrant notes.

For a healthier take, try baking the pancakes instead of frying. Place them on a parchment-lined baking sheet, brush lightly with oil, and bake at 425°F for 20-25 minutes, flipping halfway through.

If you love spice, add a pinch of cayenne pepper or smoked paprika to the batter for a hint of heat and depth.

However you make them, these German Potato Pancakes are sure to be a hit. Enjoy experimenting with toppings and variations to make them your own!

Print