German Potato Pancakes (Kartoffelpuffer)
Crispy on the outside and tender inside, German Potato Pancakes, also known as Kartoffelpuffer or Reibekuchen, are a beloved comfort food in Germany. They’re often enjoyed savory with sour cream or sweet with applesauce — perfect for breakfast, brunch, or a cozy dinner side.
🥔 Ingredients:
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4 large russet potatoes, peeled
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1 small onion
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2 large eggs
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3 tablespoons all-purpose flour (or gluten-free flour if needed)
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1 teaspoon salt
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¼ teaspoon black pepper
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Oil (vegetable or sunflower) for frying
👩🍳 Instructions:
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Grate the potatoes and onion:
Using a box grater or food processor, grate the potatoes and onion. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible — this step ensures your pancakes get crispy! -
Mix the batter:
In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Stir until the mixture is well blended but still a little chunky. -
Heat the oil:
Pour about ¼ inch of oil into a large skillet and heat over medium-high heat until shimmering. -
Fry the pancakes:
Drop about 2–3 tablespoons of potato mixture per pancake into the skillet, flattening them gently with the back of a spoon. Fry for 3–4 minutes per side, or until golden brown and crispy. -
Drain and serve:
Transfer pancakes to a plate lined with paper towels to absorb excess oil. Serve immediately while hot.
🍎 Serving Suggestions:
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Traditional: With applesauce or sour cream
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Savory: With smoked salmon, chives, or garlic herb dip
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Sweet: Sprinkle with powdered sugar or serve with fruit compote
💡 Tips:
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Keep cooked pancakes warm in a 200°F (90°C) oven while frying the rest.
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For extra crispiness, let the batter sit for 5 minutes before frying so some starch settles at the bottom — stir it back in lightly.
