What the heck is this?
These are not your average pancakes. German Potato Pancakes—aka Kartoffelpuffer—are crispy-on-the-outside, buttery-on-the-inside rounds of grated potato goodness, pan-fried to golden perfection. Whether you serve them with sour cream and chives, applesauce, or alongside bratwurst, they’re the kind of comforting side dish that steals the show.
Why You’ll Love This Recipe
They’re crispy, buttery, and downright addictive
You only need a few basic pantry ingredients
They come together in under 30 minutes
Great as a savory side or a breakfast/brunch star
Kids love them, adults fight over them
The Good Stuff You’ll Need
• 2 lbs russet potatoes, peeled and grated
• ½ medium yellow onion, grated
• 2 large eggs
• ¼ cup all-purpose flour
• 1 ½ tsp salt
• ½ tsp ground black pepper
• ¼ tsp baking powder (for a slightly fluffier interior)
• 4 tbsp unsalted butter (plus more as needed)
• 2 tbsp neutral oil (like canola or sunflower)
Let’s Do This
- Grate and drain
Grate the potatoes and onion using a box grater or food processor. Then, wrap the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This is the secret to max crispiness—no one wants soggy pancakes. - Mix it up
In a large bowl, combine the drained potatoes and onion with the eggs, flour, salt, pepper, and baking powder. Stir until everything is evenly coated. You’re going for a thick batter that holds together but isn’t soupy. - Heat and sizzle
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. When the pan is hot, scoop about ¼ cup of the potato mixture for each pancake and flatten slightly in the pan. Don’t overcrowd—work in batches. - Fry ‘til golden
Cook each pancake for 3–4 minutes per side, or until golden brown and crispy. Add more butter and oil as needed between batches to keep things sizzling and tasty. - Drain and serve
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot, topped with sour cream, applesauce, or even a sprinkle of chives if you’re feeling fancy.
Serving Suggestions
Sour cream and fresh herbs
Homemade applesauce (trust the Germans on this)
Bratwurst or grilled sausage for a hearty meal
Poached or fried eggs on top for brunch vibes
A drizzle of hot honey for sweet-salty magic
Switch It Up
Swap in sweet potatoes for a fun twist
Add shredded zucchini or carrots to sneak in veggies
Use garlic powder or smoked paprika for a flavor boost
Make mini versions for party appetizers with dipping sauces
Make-Ahead Tips
Grate and prep the potato mixture a few hours ahead—just store it in water and drain well before cooking
Leftovers can be stored in the fridge and reheated in a skillet or toaster oven for max crispiness
You can even freeze cooked pancakes—just reheat in the oven at 400°F until hot and crispy again
Questions People Actually Ask
Q: Can I use a different type of potato?
A: Russets work best because they’re starchy and give you that crispy texture, but Yukon Golds can work too for a slightly creamier center.
Q: Why is my batter watery?
A: You probably didn’t squeeze out enough liquid after grating. Make sure to wring those potatoes and onions out really well!
Q: Can I bake these instead of frying?
A: You can, but the edges won’t get quite as crispy. If you go the baking route, brush with butter and bake at 425°F for 20–25 minutes, flipping halfway.
Buttery German Potato Pancakes: Crispy, Golden, and Totally Irresistible
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
These are not your average pancakes. German Potato Pancakes—aka Kartoffelpuffer—are crispy-on-the-outside, buttery-on-the-inside rounds of grated potato goodness, pan-fried to golden perfection. Whether you serve them with sour cream and chives, applesauce, or alongside bratwurst, they’re the kind of comforting side dish that steals the show.
Ingredients
• 2 lbs russet potatoes, peeled and grated
• ½ medium yellow onion, grated
• 2 large eggs
• ¼ cup all-purpose flour
• 1 ½ tsp salt
• ½ tsp ground black pepper
• ¼ tsp baking powder (for a slightly fluffier interior)
• 4 tbsp unsalted butter (plus more as needed)
• 2 tbsp neutral oil (like canola or sunflower)
Instructions
Grate and drain
Grate the potatoes and onion using a box grater or food processor. Then, wrap the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This is the secret to max crispiness—no one wants soggy pancakes.Mix it up
In a large bowl, combine the drained potatoes and onion with the eggs, flour, salt, pepper, and baking powder. Stir until everything is evenly coated. You’re going for a thick batter that holds together but isn’t soupy.Heat and sizzle
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. When the pan is hot, scoop about ¼ cup of the potato mixture for each pancake and flatten slightly in the pan. Don’t overcrowd—work in batches.Fry ‘til golden
Cook each pancake for 3–4 minutes per side, or until golden brown and crispy. Add more butter and oil as needed between batches to keep things sizzling and tasty.Drain and serve
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot, topped with sour cream, applesauce, or even a sprinkle of chives if you’re feeling fancy.
Notes
Sour cream and fresh herbs
Homemade applesauce (trust the Germans on this)
Bratwurst or grilled sausage for a hearty meal
Poached or fried eggs on top for brunch vibes
A drizzle of hot honey for sweet-salty magic
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~290 kcal per serving
- Carbohydrates: ~32g per serving
- Protein: ~6g per serving