Crispy German Potato Pancakes
There is something utterly magical about the sound of grated potatoes hitting hot, shimmering butter in a pan. That sizzle is the promise of what’s to come: wonderfully crispy edges, a tender, fluffy interior, and a deeply satisfying flavour that speaks of tradition and home. These Buttery German Potato Pancakes, or Kartoffelpuffer as they are known in Germany, are a staple that I turn to time and time again. I used to struggle with this dish until I discovered the non-negotiable technique for getting them perfectly crisp every single time, which I’m excited to share with you today.
What sets this authentic recipe apart is its focus on simple, quality ingredients. We’re not hiding behind a mountain of spices; we’re letting the humble potato shine, enhanced by the richness of butter and the subtle, sweet bite of onion. The result is a golden-brown pancake that’s both rustic and refined. This isn’t just a recipe for fried potatoes; it’s a method for creating texture and flavour that feels both special and incredibly comforting.
This dish works beautifully for a weekend brunch, a light lunch with a crisp salad, or as a hearty side dish for a Sunday roast. Everyone seems to love them, from toddlers to grandparents, making them a wonderfully versatile addition to your cooking repertoire. Let’s get our aprons on and make the best German potato pancakes you’ve ever tasted.
Recipe Overview
This recipe guides you through creating exceptionally crispy and buttery German potato pancakes from scratch. The key is removing as much moisture as possible from the grated potatoes, which ensures they fry to a perfect golden brown rather than steaming in the pan. I’ve found that a combination of butter and a neutral oil gives the best flavour without burning. Expect a savoury, onion-flecked pancake with a satisfying contrast between the crunchy exterior and the soft, steamy inside.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: Makes about 12 pancakes (serves 4)
- Difficulty: Easy
Why You’ll Love These Buttery German Potato Pancakes
- Authentic Flavour & Texture: This authentic recipe delivers that genuine taste you’d find at a German Christmas market. The use of starchy potatoes creates a fluffy interior, while the fine grating and squeezing method guarantees those coveted lacy, crispy edges.
- Ready in About 35 Minutes: From grating the potatoes to plating up the golden pancakes, the entire process is straightforward and comes together in well under an hour, making it ideal for a spontaneous meal.
- A Truly Flexible Recipe: While traditionally served with apple sauce or sour cream, these potato pancakes are a brilliant canvas. Add a pinch of nutmeg for warmth, some finely chopped chives for freshness, or even a little grated cheese for a gloriously melty centre.
- Great for Brunch or Dinner: These are fantastic for a lazy weekend brunch topped with a fried egg, but they are equally at home next to roasted chicken or pork for a substantial evening meal.
- Family Tested and Approved: I make this at least once a month – it’s become a family favourite. My children, who can be particular, absolutely adore the crispy bits and happily dip them in apple sauce.
Ingredients You’ll Need
For the best potato pancakes, the type of potato you choose really matters. I always reach for a floury, starchy variety like Maris Piper or King Edward potatoes. They have less moisture and a higher starch content, which is the secret to getting that light, fluffy interior. You can find more about the history of dishes like this across Europe on Wikipedia’s page on potato pancakes.
- 1 kg starchy potatoes (like Maris Piper or King Edward), peeled
- 1 large white onion (about 200g), peeled
- 2 large free-range eggs, lightly beaten
- 50g plain flour
- 1 ½ teaspoons fine sea salt
- ½ teaspoon freshly ground black pepper
- Pinch of grated nutmeg (optional)
- 50g unsalted butter
- 4 tablespoons neutral oil (such as sunflower or rapeseed), plus more if needed
- For Serving (optional):
- Apple sauce
- Sour cream or crème fraîche
- Fresh chives, finely chopped
Ashley’s Tip: Don’t be tempted to use waxy potatoes like Charlotte or new potatoes. They hold too much water and will result in a denser, gummier pancake. Stick to the starchy varieties for guaranteed crispy potatoes.
How to Make Buttery German Potato Pancakes
The process is quite simple, but the most crucial part is the potato preparation. Working efficiently helps prevent the grated potato from oxidising and turning grey. Have all your ingredients and equipment ready before you begin.
- Grate the Potatoes and Onion: Using the fine side of a box grater, grate the peeled potatoes and the onion into a large bowl. Alternatively, you can use the shredding disc on a food processor for a speedier job.
- Squeeze Out the Moisture: This is the most important step for crispy results. Tip the grated mixture into a clean tea towel or a few layers of cheesecloth. Gather the corners, hold it over the sink or another bowl, and twist and squeeze with all your might. You’ll be amazed at how much liquid comes out. The drier the mixture, the crispier your pancakes will be.
- Combine the Mixture: Transfer the dry, squeezed potato and onion mixture to a clean, dry bowl. Add the beaten eggs, plain flour, salt, pepper, and nutmeg (if using). Mix everything together with a fork until just combined. Don’t overmix.
- Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron is excellent here) over a medium-high heat. Add 2 tablespoons of the oil and half the butter. Let it heat up until the butter is foaming and the oil is shimmering.
- Fry the Pancakes: Take a heaped tablespoon of the mixture and drop it into the hot pan. Gently flatten it with the back of the spoon to form a pancake about 8-10cm in diameter. Don’t overcrowd the pan; work in batches of 3-4 pancakes at a time. I find that using a fish slice is the best tool for this, as it helps flatten them evenly.
- Cook Until Golden: Fry the pancakes for 3-4 minutes on the first side, until the edges are deep golden brown and crispy. Flip them carefully and cook for another 3-4 minutes on the other side. The centre should be cooked through and tender.
- Drain and Keep Warm: Once cooked, transfer the pancakes to a wire rack set over a baking tray. This allows air to circulate and keeps the bottoms from going soggy. You can keep the cooked batches warm in a low oven (around 100°C) while you fry the rest.
- Repeat: Wipe the pan clean with a paper towel between batches if any bits have burned. Add the remaining oil and butter and repeat the frying process until all the potato mixture is used up.
- Serve Immediately: Serve the potato pancakes hot, straight from the pan or oven, with your favourite accompaniments.
Tips From My Kitchen
- Temperature Control: The oil must be hot enough before you add the mixture. If it’s too cool, the pancakes will absorb a lot of oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked. A medium-high heat is just right; the mixture should sizzle vigorously as soon as it hits the pan.
- The Secret Step: Don’t skip squeezing the potatoes. I learned that this single action is the difference between average and amazing German potato pancakes. For extra-dry shreds, you can even pat the squeezed mixture with a paper towel. For more on the science of frying, Serious Eats has a great breakdown of how moisture affects crispiness.
- Make-Ahead: You can peel and grate the potatoes ahead of time, but you must keep them submerged in cold water to prevent them from browning. When you’re ready to cook, drain them thoroughly and proceed with the squeezing step. The final batter should be made just before frying.
- Storage: Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They are best reheated in a dry frying pan or in a hot oven (200°C/180°C fan) for 5-7 minutes until crisp again. I avoid the microwave as it makes them soft.
Equipment You’ll Need
You don’t need any highly specialised gadgets for this recipe, but a few key items make the process much smoother.
- Box Grater or Food Processor (with a shredding disc)
- Large, heavy-bottomed Frying Pan (cast iron or non-stick)
- Clean Tea Towel or Cheesecloth
- Fish Slice or Spatula
- Wire Cooling Rack
- Baking Tray (for keeping pancakes warm)
What to Serve With Buttery German Potato Pancakes
These are incredibly versatile. While delicious on their own, they truly shine with the right partner. Here are a few of my favourite ways to serve them:
- Classic Apple Sauce: The sweetness of a good quality apple sauce cuts through the richness of the fried potatoes beautifully. It’s the traditional and, for many, the best pairing.
- Sour Cream and Chives: A dollop of cool, tangy sour cream and a sprinkle of fresh chives provides a creamy, fresh contrast that is simply divine. For a Mediterranean twist, a spoonful of our Authentic Tzatziki Sauce Recipe Dip also works wonderfully.
- As a Hearty Side: For a more substantial meal, serve these alongside grilled sausages (Bratwurst is a natural fit), a roasted chicken, or a hearty bowl of our warming Lentil Soup Recipe Hearty Comfort for a complete, satisfying dinner.
Frequently Asked Questions
Buttery German Potato Pancakes
Ingredients
Method
- Grate the Potatoes and Onion: Using the fine side of a box grater, grate the peeled potatoes and the onion into a large bowl. Alternatively, you can use the shredding disc on a food processor for a speedier job.
- Squeeze Out the Moisture: This is the most important step for crispy results. Tip the grated mixture into a clean tea towel or a few layers of cheesecloth. Gather the corners, hold it over the sink or another bowl, and twist and squeeze with all your might. You’ll be amazed at how much liquid comes out. The drier the mixture, the crispier your pancakes will be.
- Combine the Mixture: Transfer the dry, squeezed potato and onion mixture to a clean, dry bowl. Add the beaten eggs, plain flour, salt, pepper, and nutmeg (if using). Mix everything together with a fork until just combined. Don’t overmix.
- Heat the Pan: Place a large, heavy-bottomed frying pan (cast iron is excellent here) over a medium-high heat. Add 2 tablespoons of the oil and half the butter. Let it heat up until the butter is foaming and the oil is shimmering.
- Fry the Pancakes: Take a heaped tablespoon of the mixture and drop it into the hot pan. Gently flatten it with the back of the spoon to form a pancake about 8-10cm in diameter. Don’t overcrowd the pan; work in batches of 3-4 pancakes at a time. I find that using a fish slice is the best tool for this, as it helps flatten them evenly.
- Cook Until Golden: Fry the pancakes for 3-4 minutes on the first side, until the edges are deep golden brown and crispy. Flip them carefully and cook for another 3-4 minutes on the other side. The centre should be cooked through and tender.
- Drain and Keep Warm: Once cooked, transfer the pancakes to a wire rack set over a baking tray. This allows air to circulate and keeps the bottoms from going soggy. You can keep the cooked batches warm in a low oven (around 100°C) while you fry the rest.
- Repeat: Wipe the pan clean with a paper towel between batches if any bits have burned. Add the remaining oil and butter and repeat the frying process until all the potato mixture is used up.
- Serve Immediately: Serve the potato pancakes hot, straight from the pan or oven, with your favourite accompaniments.
Notes
I hope you adore these Buttery German Potato Pancakes as much as my family and I do. They are a true testament to how a few simple ingredients can create something so deeply satisfying and delicious. Give them a try for your next brunch or dinner, and please let me know how they turn out for you in the comments below. Happy cooking!
– Ashley
