Potato Pancakes Recipe

Name: German Potato Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 ½ pounds Russet potatoes; 1/2 large yellow onion; 2 eggs; 1/4 cup all-purpose flour; 1 tablespoon cornstarch; 1/2 teaspoon baking powder; 1 tsp EACH salt, garlic powder, dried parsley; 1/4 tsp EACH pepper, paprika, dill weed; canola, avocado or vegetable oil (for pan frying); For serving: applesauce and/or sour cream

You will be shocked at how ridiculously easy these German potato pancakes are to make thanks to my tips, tricks and how to video. The potato pancakes are extra crispy thanks to a few secret ingredients, extra flavorful thanks to adept seasoning and extra quick using a food processor (optional). Bonus – variations, meal prep and how to keep warm in the oven all included!

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Watch How to Make Potato Pancakes

a stack of potato pancakes showing how thick and fluffy they are

You need to give this Potato Pancakes Recipe a try!

I’m mostly of German descent, so German pancakes have been a favorite in our home for decades! Here’s why you’ll love them:

EVERYDAY MAGIC: Basic pantry friendly ingredients like potatoes, onions, flour and seasonings combine for craveable comfort.
EASY: Shred the potatoes, mix with batter, drop and cook – that’s it!
SHORTCUT: Using a food processor blade (if you have one) shreds the potatoes and onion in minutes (see video!).
EXTRA CRISPY: Following my tips to remove excess moisture from the potatoes as well as adding cornstarch and baking powder to the batter ensure extra crispy exteriors with fluffy interiors.
EXCEPTIONALLY SEASONED: These potato pancakes are seasoned with not just salt and pepper but garlic, paprika, parsley and dill.
NOT GREASY: Less oil creates crispy pancakes that don’t taste greasy.
VERSATILE: Add vegetables, meat or cheeses – full variations section included!
CROWD PLEASER: Whether served as a side dish at a holiday gathering or as the star of a weekend brunch, potato pancakes are sure to impress. Keep them warm in the oven so you can serve them all at the same time!
DETAILED RECIPE, TIPS AND TRICKS: Most recipes don’t even tell you how small or large to grate the potatoes! This recipe is foolproof full of tips, tricks and how to video.

What Are German pancakes?

German potato pancakes, also known as Kartoffelpuffer or Reibekuchen, are savory pancakes made from grated potatoes, onions, flour, and eggs. The batter is seasoned with salt and pepper before being pan-fried until golden brown and crispy on the outside, while tender and fluffy on the inside. German potato pancakes are a popular dish in German cuisine, often served as a hearty breakfast or side dish alongside applesauce, sour cream, or smoked salmon. Their crispy, savory goodness needs to become part of your breakfast repertoire!

up close of potato pancake recipe showing how crispy they are

Potato Pancake ingredients

You only need a few basic ingredients to make this spectacular recipe for potato pancakes. Let’s take a closer look at what you need (measurements in the printable recipe card at the bottom of the post):

Russet potatoes: Don’t use any other potato! Russet potatoes are starchy and ideal for making the potato pancakes crispy. Peel and grate the Russet potatoes using a box grater or food processor.
Onion: Use half a yellow onion for a pungent and mild sweetness. The onion also adds moisture to the potato pancakes.
Eggs: Eggs help bind the ingredients together and provide structure to the pancakes.
Flour: All-purpose flour helps thicken the batter and hold the pancakes together during pan frying.
Cornstarch: This secret ingredient contributes to the crispiness of the pancakes by absorbing excess moisture from the potatoes.
Baking powder: Potato pancakes can be dense and heavy, but the addition of baking powder helps create a slightly airier and more tender texture.
Spices: Potatoes need to be generously seasoned for the flavors to come through. This recipe is seasoned with salt, pepper, garlic powder, dried parsley, paprika, and dill weed.
Oil for frying: Use a neutral-flavored oil with a high smoke point for frying the pancakes until golden and crispy such as vegetable oil, canola oil, peanut oil or avocado oil.

top view showing potato pancake ingredients: potatoes, flour, eggs, onion and spices

How to MAke Potato Pancakes

Let’s take a closer look at how to make potato pancakes with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Grate potatoes and onion: Using the medium holes of a box grater or food processor fitted with grating disc (preferred), grate the potatoes followed by the onion (no need to separate). Transfer to a cheesecloth or clean kitchen cloth.

showing how to make potato pancakes by shredding potatoes by using a food processor

Remove water: Firmly twist the towel over the sink to wring out as much liquid as possible. Repeat several times until no liquid remains.

showing how to make potato pancakes by wringing out excess liquid

showing how to make potato pancakes by draining excess liquid with cheesecloth

Make batter: In a large bowl, add the eggs and whisk. Whisk in the flour, cornstarch, baking powder and spices. Add the potato and onion mixture and stir to coat, then use clean hands to completely combine, but don’t overwork.

a collage showing how to make potato pancakes, by whisking eggs, adding spices and flour, whisking together, then adding the potatoes and mixing by hand

Drop and Flatten: Heat 1/8-1/4-inch oil in the bottom of a heavy skillet over medium-high heat. Once hot, drop three 1/4-cup mounds of batter into the oil, then flatten with the back of a spatula to make 1/2-inch-thick pancakes, about 3-inches wide.

a collage showing how to make potato pancakes by adding the batter to the simmering oil, flattening with a spatula, cooking until golden, then flipping

Cook: Fry the potato pancakes until golden brown and cooked through, about 3-4 minutes per side. Transfer briefly to paper towels to drain, then transfer to the prepared wire rack and keep warm the oven while cooking the remaining potato pancakes. Repeat until all potato mixture is used.

showing how to make potato pancakes by draining pancakes on paper towels

Serve: Serve with freshly cracked salt to taste (I like more salt), and serve with sour cream and/or applesauce.

showing how to serve German potato pancakes on a platter with sour cream and applesauce

Potato pancake recipe TIPS

Following these tips, to achieve delicious and perfectly crispy German potato pancakes every time!

Use the Correct Potatoes: Use Russet potatoes because they have a higher starch content, which helps bind the pancakes together and results in a better texture.
Grate, Don’t Shred the Potatoes: Shredded potatoes are made using the largest holes of a box grater; grated potatoes are made using the fine or medium holes. For this recipe, I suggest the medium holes which are thick enough to provide texture and structure while still allowing the pancakes to cook through evenly. Grating the potatoes too finely may result in a mushy texture, while grating them too coarsely may lead to uneven cooking.
Remove Excess Moisture: This is the NUMBER ONE TIP for crispy potato pancakes! After grating the potatoes, squeeze out as much excess moisture as possible. A cheesecloth works wonders (see video). Also, take time to dry the potatoes again on a clean cloth.
Season Well: Be generous with salt and pepper as instructed in the recipe. Still, I find them a little light so be prepared to season with freshly cracked salt to taste when serving.
Use Hot Oil: The oil should sizzle the second you add the batter. If your oil isn’t hot enough before you add the potato pancakes, they can fall apart because the eggs (the “glue”) don’t cook instantly. It can also cause extra oily pancakes because the breading soaks up the oil instead of becoming crispy upon contact.
Adjust Heat As Needed: Start over medium-high heat so the pancakes can get super crispy, but be prepared to reduce the heat to medium, as needed, to ensure even browning without burning the exterior.
Keep First Batch Warm: Your skillet won’t be large enough to cook the whole potato pancakes recipe all at once. That’s okay! Keep the cooked pancakes warm by placing them on a wire rack set over a baking sheet in a 250 degree F oven.
Don’t stack the pancakes: The potato pancakes should be served side by side and not stacked, otherwise, they will steam and become soggy, losing their crispy exterior.

up close of German potato pancakes showing how golden they are

Potato pancakes recipe variations

Potato pancakes can be mixed up with different herbs, cheeses, meats etc., so don’t be afraid to experiment! Here are a few ideas to try:

Shortcut Hash Browns: Note, I have not personally tried this, but thawed, store-bought frozen hash-brown potatoes should work. Make sure to drain/dry them well after thawing and proceed with the recipe as written.
Herb-infused: Add chopped fresh herbs such as parsley, chives, or dill to the potato pancake batter for a burst of fresh flavor. You will need three times the amount of fresh herbs to dried.
Cheesy: Mix grated cheese such as Gruyère, cheddar, or Parmesan into the batter for extra cheesy richness and flavor.
Vegetable-packed: Incorporate grated vegetables like carrots, zucchini, or bell peppers into the batter to add color, texture, and nutrients.
Spiced: Mix up the seasonings by using blends like Cajun seasoning, jerk seasoning, ranch seasoning, etc. or adding chili powder, smoked paprika, or cayenne pepper for a kick of heat.
Sweet: For a unique twist, add a touch of sweetness by mixing in grated or small cubed apples or pears, cinnamon, and a sprinkle of sugar.
Meaty: Incorporate cooked and crumbled bacon, ham, or sausage into the batter for a hearty and satisfying pancake.

up close of a potato pancake showing how crispy it is

what goes with potato pancakes

German potato pancakes pair well with a variety of accompaniments to complement their savory and crispy flavor. Here are some delicious options:

Applesauce: A classic accompaniment, the sweet tartness of applesauce balances the savoriness of the potato pancakes and contrasts its crispiness in all the right ways.
Sour Cream: My fav! Potatoes and sour cream are a match made in heaven! The creamy tanginess of the sour cream provides a rich contrast to the crispy texture of the pancakes and adds a cooling element to each bite.
Smoked Salmon: For an elegant twist, serve German potato pancakes with thinly sliced smoked salmon (with horseradish) and a dollop of creamy dill sauce for a flavorful appetizer or brunch option.
Horseradish Sauce: This quick and easy Horseradish Sauce Recipe takes less than 5 minutes to whip up is creamy, tangy and boasts the perfect punch of heat to brighten up the crispy potato pancakes.
Sausage or Bacon: Grilled or pan-fried sausages, such as bratwurst or breakfast sausages, or crispy bacon (try my EASY bacon in oven) make a hearty protein addition to the meal.
Eggs: Any way you like them! Top each potato pancake with a fried egg, poached egg (see how in my Eggs Benedict recipe), or serve scrambled eggs on the side. You can also get extra fancy with quiche Lorraine, mini quiche, or frittata.
Fruit: Oranges, bananas, cantaloupe, strawberries, fruit salad, winter fruit salad , yogurt fruit salad or even acai bowls add a pop of bright freshness.

MEal Prep Recipe for potato pancakes

When making potato pancakes, you can prepare several components in advance to streamline the cooking process. Here’s what you can do ahead of time:

1. Grate Potatoes: You can grate the potatoes ahead of time, however, it’s essential to keep them submerged in cold water in the refrigerator to prevent them from turning brown until ready to use. Drain very well before mixing with other ingredients to make the pancake batter.
2. Batter Ingredients: Mix the dry ingredients together in an airtight container. Wait to add the eggs and dried potatoes until ready to cook the pancakes.

Storing leftover German potato pancakes

Refrigerated potato pancakes are more likely to be soft when reheated, so I suggested freezing them instead (below). To store leftover German potato pancakes, allow them to cool completely at room temperature then transfer to an airtight container. Store them in the refrigerator for up to 3-4 days.

can you freeze potato pancakes?

Yes, you can freeze potato pancakes for later use. Here’s how:

1. Line cooled pancakes in single layer on a baking sheet and flash freeze for 1-2 hours, until solid.
2. Once frozen, transfer the pancakes to a freezer-safe bag or airtight container, squeeze out excess air and seal.
3. Store the frozen potato pancakes in the freezer for up to 3 months.
4. When ready to use, reheat the frozen potato pancakes directly from the freezer by baking at 400°F (175°C) for about 15-20 minutes, or until heated through and crispy.

How to reheat Recipe for potato pancakes

-Oven: Reheat at 400°F for about 5-10 minutes, or until heated through and crispy.
Air fryer: Air fryer at 375°F (175°C) in a single layer for 5 minutes or until warm and crispy, flipping halfway through the cooking time.
-Stove: Reheat in a skillet over medium heat with a bit of oil until warmed through and crispy on the outside.
-Microwave: Avoid reheating potato pancakes in the microwave unless you don’t care about them being crispy.

Potato Pancake FAQs

Why are my potato pancakes falling apart?

Potato pancakes may fall apart if the batter is too wet. To prevent this, ensure that you thoroughly squeeze out excess liquid from the grated potatoes using a kitchen towel or cheesecloth before mixing them with the other ingredients. Additionally, make sure the oil is hot before adding the pancakes so the eggs in the batter cook immediately and bind the ingredients together.

Is there a difference between potato pancakes and latkes?

Both German potato pancakes and latkes are made with grated potatoes mixed with eggs, sometimes onions or other seasonings. The main difference is latkes contain matzo meal whereas German potato pancakes contain flour. Latkes also often contain baking powder and sometimes milk.

How are potato pancakes different from hash browns?

Potato pancakes are typically made from grated or mashed potatoes mixed with ingredients like flour, eggs, and seasonings, then fried until crispy. Hash browns, on the other hand, are simply shredded or grated potatoes that are fried or baked until crispy without additional ingredients. While both are made from potatoes and fried, potato pancakes are more like a savory pancake or fritter, while hash browns are more like a crispy shredded potato cake.

Why are my potato pancakes mushy?

Potato pancakes may turn out mushy if there is too much moisture in the potatoes or if the batter is too wet. To prevent this, be sure to thoroughly squeeze out excess liquid from the grated potatoes using a kitchen towel or cheesecloth before mixing them with the other ingredients. Additionally, avoid overmixing the batter, as this can release more moisture from the potatoes and lead to a mushy texture. Adjusting the amount of flour or adding a binding agent like egg can also help improve the consistency of the batter and prevent the pancakes from turning out mushy. Finally, make sure the frying pan is hot enough before adding the batter, as cooking at too low a temperature can result in the pancakes absorbing more oil and becoming soggy.

top view showing how to serve potato pancakes on a platter garnished with green onions

Looking for more Pancake Recipes?

Pumpkin Pancakes
Dutch Baby
Cereal Pancakes
Lemon Ricotta Pancakes
Sweet Potato Pancakes
S’mores Pancakes
Strawberry Cheesecake Pancakes
Mini German Pancakes

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Total Time: 35

Prep Time: 20

Cook Time: 15

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Ingredients

2 ½ pounds Russet potatoes
1/2 large yellow onion
2 eggs
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1 tsp EACH salt, garlic powder, dried parsley
1/4 tsp EACH pepper, paprika, dill weed
canola, avocado or vegetable oil for pan frying
For serving: applesauce and/or sour cream

Instructions

Prep: Preheat oven to 250°F. Set a metal cooling rack inside a large rimmed baking sheet (to keep pancake batches warm); set aside.
Grate onion and potatoes: Using the medium holes of a box grater or food processor fitted with grating disc (preferred), grate the potatoes followed by the onion (no need to separate). Transfer potatoes and onion to a cheesecloth (preferred) or clean kitchen cloth; set aside.
Remove water: Firmly twist the cheesecloth/towel over the sink to wring out as much liquid as possible. Repeat several times until barely any liquid wrings out. Transfer onion/potatoes to a dry kitchen cloth and pat dry; set aside.
Make batter: In a large bowl, add the eggs and whisk. Whisk in the flour, cornstarch, baking powder and spices. Add the potato and onion mixture and stir to coat, then use clean hands to completely combine, but don’t overwork. Note: Mixture should be thick and a little wet but not runny. If the mixture is runny, add more flour, 1 teaspoon at a time, until the mixture thickens. If the batter becomes wet/separates while making the pancakes, gently stir to recombine.
Drop and Flatten: Heat 1/8-1/4-inch oil in the bottom of a cast iron skillet over medium-high heat. Once hot, drop three 1/4-cup mounds of batter into the oil, then flatten with back of a spatula to make 1/2-inch-thick pancakes, about 3-inches wide.
Cook: Pan fry the potato pancakes until golden brown and cooked through, about 3 minutes per side, adjusting the heat as needed. Transfer briefly to paper towels to drain, then transfer to the prepared wire rack and keep warm in the oven while cooking the remaining potato pancakes. Repeat until all the batter is gone.
Serve: Serve with freshly cracked salt and pepper to taste (I like more salt), and serve with sour cream and/or applesauce.

Video

Notes

See post for lots of tips, tricks and variations!
To store: Refrigerated potato pancakes are more likely to be soft when reheated, so I suggested freezing them instead (below). To store leftover German potato pancakes, allow them to cool completely at room temperature then transfer to an airtight container. Store them in the refrigerator for up to 3-4 days.
To reheat: Reheat in the oven at 400°F for about 5-10 minutes, or until heated through and crispy; Air fry at 375°F (175°C) in a single layer for 5 minutes or until warm and crispy, flipping halfway through the cooking time; or Reheat in a skillet over medium heat with a bit of oil until warmed through and crispy on the outside. Avoid microwaving unless you don’t care about them being crispy.
To Freeze: Line cooled pancakes in single layer on a baking sheet and flash freeze for 1-2 hours, until solid. Once frozen, transfer the pancakes to a freezer-safe bag or airtight container, squeeze out excess air and seal. Store the frozen potato pancakes in the freezer for up to 3 months. When ready to use, reheat the frozen potato pancakes directly from the freezer by baking at 400°F (175°C) for about 15-20 minutes, or until heated through and crispy.

Prep Ahead:

Grate Potatoes: You can grate the potatoes ahead of time, however, it’s essential to keep them submerged in cold water in the refrigerator to prevent them from turning brown until ready to use. Drain very well before mixing with other ingredients to make the pancake batter.
Batter Ingredients: Mix the dry ingredients together in an airtight container. Wait to add the eggs and dried potatoes until ready to cook the pancakes.

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8 Comments

Diane Horvat says

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Love every recipe you post and planning to make your potato pancakes next
Can you suggest what meat to make with them for dinner ?

- Jen says
  
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  Thank you for the love! The potato pancakes pair well with sausage or bacon, or smoked salmon if you’re feeling fancy!
  
Kevin says

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These look delicious–can’t wait to try them! Is there any reason I couldn’t substitute a gluten-free flour for the ap?

- Jen says
  
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  I’m sure that work work just fine! Hope you enjoy!
  
Ramya says

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Cant wait to make this soon for me i never had potato pancakes before perfect for my after office snacks love your recipes as always brightens up my day everyday after work

- Jen says
  
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  I’m so happy to hear that it brightens your day! I hope you enjoy this recipe!
  
Brenda says

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Delicious, I didn’t have perfect circles but they were yummy so I didn’t care. Easter was a Carlsbad cravings recipe day started off with these.

- Jen says
  
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  Happy to hear that these were a delicious start to the day! I am so glad I got to be part of the holiday festivities!