German Potato Pancakes

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There’s something irresistibly comforting about golden, crispy-edged German Potato Pancakes. I’ve been making these since my grandmother first taught me how to grate potatoes with care and love. Each batch reminds me of cozy family breakfasts and the sizzle of a hot pan on a chilly morning. These pancakes are rustic, satisfying, and best of all—they come together with just a few humble ingredients.

I love how these pancakes strike the perfect balance between soft and crispy, and how versatile they are depending on what you pair them with. Whether you’re serving them as a savory side dish, a quick lunch with sour cream, or even sneaking one straight from the pan, German Potato Pancakes never disappoint. They’re perfect for anyone craving a hearty bite without a complicated process.

Why You’ll Love This German Potato Pancakes Recipe

This recipe is simple, but the flavor is anything but. You get that crisp outside and tender, creamy inside, all from pantry staples. These pancakes are naturally gluten-free (if you skip the flour or use a substitute), and they’re an ideal way to use up extra potatoes. Plus, they work as breakfast, lunch, or dinner—who doesn’t love that flexibility?

What Kind of Potatoes Should I Use?

Starchy potatoes like Russet or Yukon Gold are ideal here. They give you a crisp texture when fried and a fluffy interior. Waxy potatoes like red or new potatoes don’t have enough starch and can make the pancakes gummy rather than crisp.

Options for Substitutions

If you need to tweak this recipe, it’s forgiving. Don’t have an onion? Skip it or use green onions for a milder flavor. Want a more savory kick? Add garlic powder or herbs like dill or chives. Gluten-free? Replace flour with potato starch or gluten-free flour. And if you’re skipping eggs, try using a flaxseed egg or just pressing the mixture tighter when shaping.

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Ingredients for This German Potato Pancakes Recipe

• Potatoes – The heart of the recipe. Choose starchy varieties like Russets or Yukon Golds for a crisp exterior and fluffy interior.
• Onion – Adds a savory depth and gentle sweetness once cooked. Grated directly into the mix, it melds perfectly with the potatoes.
• Egg – Acts as a binder to hold everything together. One egg is enough to give structure without overpowering the flavor.
• Flour – A small amount helps firm up the mixture and contributes to the crisp edges. Use all-purpose or a gluten-free substitute.
• Salt & Pepper – Essential for seasoning. Adjust to taste but don’t skip them.
• Oil for Frying – Use a neutral oil like canola or vegetable oil. It should be hot enough to sizzle when the batter hits the pan.

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Step 1: Prepare the Potatoes

Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial to get that crisp texture.

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Step 2: Add Onion and Mix

Grate the onion and combine it with the squeezed potatoes in a large bowl. The onion adds moisture and flavor but also helps prevent the potatoes from turning brown.

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Step 3: Add Binder and Season

Stir in the egg, flour, salt, and pepper. Mix everything well until it forms a thick, slightly sticky batter. It should hold together but not be too wet.

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Step 4: Heat the Oil

Pour enough oil into a large skillet to cover the bottom. Heat it over medium-high heat until shimmering. A small drop of batter should sizzle immediately when added.

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Step 5: Fry the Pancakes

Scoop about 1/4 cup of batter per pancake and flatten it slightly in the pan. Fry in batches, leaving space between each one. Cook for 3–4 minutes per side or until golden brown and crispy.

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Step 6: Drain and Serve

Remove the pancakes from the pan and drain on a paper towel-lined plate. Serve hot with sour cream, applesauce, or fresh herbs.

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How Long to Prepare the German Potato Pancakes Recipe

Making German Potato Pancakes doesn’t take long, but timing each stage right is key for that perfect texture.

Preparation Time: Grating potatoes and onion, then squeezing out the liquid takes about 15–20 minutes. Mixing the batter adds another 5 minutes.

Cooking Time: Frying each batch takes roughly 6–8 minutes total. If you’re making a full batch (around 12 pancakes), expect to cook in two or three rounds, about 15–20 minutes in total.

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Tips for Perfect German Potato Pancakes

• Squeeze Out Liquid Well: Moisture is the enemy of crispiness. Don’t skip this step.
• Work Quickly: Potatoes oxidize fast. Add the onion quickly after grating to help slow browning.
• Preheat the Oil: Pancakes won’t crisp properly if the oil isn’t hot enough. Test with a small drop of batter.
• Don’t Crowd the Pan: This drops the oil temperature and leads to soggy pancakes.
• Serve Immediately: These are best enjoyed hot and crisp right out of the pan.

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Watch Out for These Mistakes While Cooking

• Using the Wrong Potatoes: Waxy types won’t crisp up. Stick with Russet or Yukon Gold.
• Skipping the Squeeze: Leaving water in the potatoes will result in mushy pancakes.
• Low Heat Frying: If your oil isn’t hot enough, they’ll absorb oil and turn greasy.
• Overmixing the Batter: Mix just enough to combine. Overworking makes them dense.
• Too Thick or Too Thin: Flatten each pancake just right—thick ones undercook, thin ones overcrisp.

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What to Serve With German Potato Pancakes?

1. Sour Cream and Chives

Classic and cooling, this pairing balances the richness with fresh flavor.

2. Applesauce

A traditional German side—it adds a touch of sweetness and contrast.

3. Smoked Salmon

Elevate your pancakes with this savory topping and a squeeze of lemon.

4. Fried Eggs

Serve with a sunny-side-up egg for a hearty breakfast or brunch.

5. Sauerkraut

For an authentic German flair, tangy sauerkraut complements the crisp texture perfectly.

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Storage Instructions

Refrigeration: Store leftover pancakes in an airtight container for up to 3 days. Reheat in a skillet or oven to bring back crispiness. Avoid the microwave, which softens them.

Freezing: Let pancakes cool completely. Place them on a baking sheet to freeze individually, then transfer to a zip-top freezer bag. Reheat directly from frozen in a hot pan or oven until crispy.

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Estimated Nutrition (per pancake)

• Calories: 120
• Protein: 2g
• Carbohydrates: 18g
• Fat: 5g
• Saturated Fat: 1g
• Fiber: 2g
• Sugar: 1g
• Sodium: 180mg
• Cholesterol: 20mg

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Frequently Asked Questions

How do I keep the pancakes warm while cooking batches?

Place them on a baking sheet in a 200°F (95°C) oven until ready to serve.

Can I make the batter ahead of time?

It’s best to cook right away. If needed, store the grated potatoes in water (to prevent browning), then drain and mix just before cooking.

Can I make these gluten-free?

Absolutely! Swap the flour with potato starch or your favorite gluten-free flour blend.

What oil is best for frying?

Neutral oils with a high smoke point like canola, sunflower, or vegetable oil work best.

Can I use sweet potatoes?

Yes! They add a slightly sweet flavor and pair wonderfully with savory toppings like feta or spicy yogurt sauce.

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Conclusion

German Potato Pancakes are a timeless dish with big comfort packed into each crispy bite. Whether you serve them with applesauce for a sweet note or sour cream for a tangy twist, these pancakes are the ultimate cozy food. Easy to make, endlessly versatile, and deeply satisfying—they deserve a spot in your regular rotation. Give them a try and taste why this simple classic continues to win hearts across generations.

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