How do I keep my potato pancakes from turning gray?

Potatoes can oxidize quickly. After shredding, work fast and mix in the other ingredients (the egg helps prevent browning). If you need to, you can toss the potato shreds with a little lemon juice before continuing.

Can I prepare the mixture in advance?

It’s best to cook the pancakes soon after mixing, as the batter can become watery. If you must prep ahead, keep all the ingredients ready separately and combine just before frying.

What’s the best oil for frying potato pancakes?

Neutral oils with a high smoke point like vegetable, canola, or sunflower work best. Avoid olive oil, as it can smoke and overpower the flavor.

Can I use red or russet potatoes instead?

Yes! Russets will create extra crisp pancakes, while reds offer a creamier, denser texture. Adjust your seasoning if needed, but both work beautifully.

German Potato Pancakes Recipe

Name: German Potato Pancakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: German
Ingredients: 6 Gold potatoes, shredded; 2 large eggs; 2 Tbsp flour; 1/2 cup onion, finely chopped; 1/4 tsp pepper; 1/2 tsp salt; 1/4 tsp baking powder; 1/4 cup vegetable oil

Crispy, golden, and wonderfully comforting, these German Potato Pancakes—also known as “Kartoffelpuffer”—are a timeless classic that brings serious flavor to your dinner table. Made with simple pantry staples and minimal prep, these pancakes can be thrown together in no time, making them perfect for those hectic weeknights when you crave something delicious but still need to keep it easy. Each bite strikes a perfect balance between creamy centers and crisp, crunchy edges—and you’ll be thinking about their savory flavor long after the last one disappears.

Why You’ll Love This Recipe

Quick Preparation: Honestly, you won’t believe how fast you can whip these up. Shred, mix, fry—done! No complicated steps, no long wait.
Incredible Texture: Fluffy in the middle, perfectly crisp on the outside. The contrast is unbeatable.
Pantry-Friendly: Most ingredients are already in your kitchen, so no special shopping trips required.
Family Friendly: Everyone—from picky kids to food-loving adults—is going to reach for seconds.
Customizable: You can tweak flavors and additions endlessly, so it never gets boring.

Ingredients You’ll Need

Gold potatoes: Choose starchy potatoes for that ideal crisp-and-creamy finish. Shredded fresh; don’t use pre-shredded for best results.
Eggs: Large eggs act as a binder to keep the pancakes from falling apart.
Flour: Just enough to give structure, ensuring the pancakes hold together without tasting “floury.”
Salt: Balances flavors and brings out the natural creaminess of the potatoes.
Pepper: Adds a gentle kick; freshly ground is best for flavor.
Onion: Finely chopped for a bit of sharpness and sweetness. This really transforms the flavor—don’t skip it!
Baking powder: A tiny touch for lightness and lift. Your secret ingredient for pancakes that aren’t dense.
Vegetable oil: Neutral for frying, helps achieve that irresistible, crispy exterior.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to change it up or accommodate dietary needs? Here are a few easy swaps and twists:

Herb Lovers: Add chopped fresh chives, parsley, or dill to the mix for a brighter, herby note.
Cheesy Crunch: Mix in some shredded cheese for a gooey interior—try sharp cheddar or Swiss.
Spice it Up: A pinch of paprika, cayenne, or garlic powder gives a flavorful kick.
Gluten-Free: Use your favorite gluten-free flour blend instead of regular flour.
Root Veggie Mix: Substitute some of the potatoes with shredded sweet potato or carrot for extra flavor and color.

How to Make German Potato Pancakes

Step 1: Mix the Batter

In a large bowl, combine shredded gold potatoes, eggs, flour, salt, pepper, finely chopped onion, and baking powder. Don’t be gentle—use your hands to knead everything together thoroughly. You want all those ingredients to become good friends so the pancakes hold together perfectly.

Step 2: Heat the Oil

Pour vegetable oil into a skillet and heat over medium-high. You want the oil hot enough for a lively sizzle, but not so hot that the pancakes burn.

Step 3: Shape and Fry the Pancakes

Scoop out portions of the potato mixture (about ¼ cup each) and shape them into small pancakes, flattening them slightly in your palm. Carefully place each pancake into the hot oil. Give them room so they cook evenly.

Step 4: Flip for Golden Perfection

Fry for a few minutes per side, until each pancake is golden brown and crispy on the outside. Don’t rush—let the crust develop!

Step 5: Drain and Serve

Once cooked, transfer the pancakes to a paper towel–lined plate to drain any excess oil. Serve immediately while they’re hot and irresistibly crispy.

Pro Tips for Making the Recipe

Wring Out Moisture: If your potatoes seem watery, wrap the shreds in a clean kitchen towel and squeeze out any extra moisture. This keeps your pancakes crisp, not soggy.
Don’t Crowd the Skillet: Fry in batches. Overcrowding lowers the oil temperature and can make the pancakes greasy.
Shape Evenly: Keep the pancakes the same size so they cook uniformly. Press them down a little for even thickness.
Serve Immediately: For maximum crunch, enjoy right out of the pan. If you need to keep them warm, place on a baking rack in a low oven.

How to Serve

Traditional German Potato Pancakes shine in so many settings! Here’s how to make them the star of the meal:

Classic Style: Serve with applesauce or sour cream for that classic sweet-savory contrast.
With Hearty Mains: Pair alongside roasted meats, sausages, or schnitzel.
Breakfast Twist: Top with a fried egg and a sprinkle of chives for a satisfying brunch.
Snack Attack: Perfect party finger food—set out a platter with various dips.
Fresh Salad Pairing: Offset their richness with a tangy green salad or cucumber salad.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then store in an airtight container in the refrigerator. They’re best enjoyed within 2 days for maximum crispness.

Freezing

Potato pancakes freeze surprisingly well. Cool them first, lay on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container. Freeze for up to 2 months.

Reheating

For best results, reheat pancakes on a baking rack in a 400°F oven for 8–10 minutes, or until hot and crispy. Skip the microwave—while it’s quick, you’ll lose that beloved crunch.

FAQs

How do I keep my potato pancakes from turning gray?

Potatoes can oxidize quickly. After shredding, work fast and mix in the other ingredients (the egg helps prevent browning). If you need to, you can toss the potato shreds with a little lemon juice before continuing.
Can I prepare the mixture in advance?

It’s best to cook the pancakes soon after mixing, as the batter can become watery. If you must prep ahead, keep all the ingredients ready separately and combine just before frying.
What’s the best oil for frying potato pancakes?

Neutral oils with a high smoke point like vegetable, canola, or sunflower work best. Avoid olive oil, as it can smoke and overpower the flavor.
Can I use red or russet potatoes instead?

Yes! Russets will create extra crisp pancakes, while reds offer a creamier, denser texture. Adjust your seasoning if needed, but both work beautifully.

Final Thoughts

Bringing these German Potato Pancakes to your table couldn’t be easier—or more rewarding. Each crispy, savory bite is a reminder of how simple ingredients can create something truly wonderful. Whether you’re serving them as a comforting side or a satisfying main, don’t hesitate to experiment and make them your own. Give them a try, have fun with the process, and prepare for them to vanish before your eyes!