Name: German Potato Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: German
Ingredients: 2 large eggs; 4 large Russet potatoes, peeled and grated; 1 teaspoon salt; 1 small onion, grated; 1/4 cup all-purpose flour; Oil for frying (vegetable or canola oil recommended)

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These German potato pancakes are the perfect combination of crispy edges and a tender, flavorful center. I love how they fit into any meal—whether I’m craving a savory breakfast, a light lunch, or a comforting dinner side. Their simple ingredients and rich texture make them one of my go-to recipes when I want something satisfying without a lot of fuss.

German Potato Pancakes

Why You’ll Love This Recipe

I enjoy making these because they deliver that wonderful contrast between a crunchy exterior and a soft, creamy inside. I can serve them plain, with sour cream, or even alongside applesauce for a sweet-savory twist. They’re also incredibly versatile—great as a side dish for meats, soups, or salads, or as a stand-alone snack. Plus, they’re quick to prepare and use ingredients I usually have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large eggs
Russet potatoes, peeled and grated well
Salt
Onion, grated well
Flour
Oil for frying

Directions

I place the grated potatoes into a flour sack towel and wring out as much water as I can.
In a mixing bowl, I combine the onion, eggs, salt, flour, and potatoes until the mixture is well blended.
I heat a thin layer of oil in a skillet over medium-high heat. Using about ½ cup of the mixture for each pancake, I drop it into the skillet.
I fry each pancake on both sides until they’re golden brown and crispy.
Once cooked, I transfer them to a paper towel-lined plate to drain before serving.

Servings and timing

This recipe makes about 12 pancakes. I usually spend around 15 minutes on prep and 5 minutes on cooking, so the total time is about 20 minutes.

Variations

I like to change things up by adding grated Parmesan cheese and chopped parsley for a savory boost. Sometimes I mix in a bit of garlic powder or cumin for a more robust flavor. When I want extra texture and color, I fold in grated carrots or zucchini. And topping them with sour cream and fresh herbs is always a hit at my table.

storage/reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 5–7 days. When reheating, I add a tablespoon or two of olive oil to a skillet, heat it over medium-high, and cook the pancakes until they’re crisp again. This keeps them tasting fresh and avoids that soggy texture microwaves can cause.

FAQs

What is the difference between potato pancakes and latkes?

I find that potato pancakes are often made with mashed potatoes, while latkes use shredded potatoes. Both are delicious, but the texture is different.

Are potato pancakes the same as hash browns?

No, they aren’t. Hash browns are made from shredded potatoes without the added binding ingredients, while potato pancakes have eggs and flour to hold them together.

What kind of potatoes work best?

I like Russet or Yukon Gold potatoes because they fry up beautifully and give a fluffy inside. Waxy potatoes like red potatoes tend to get mushy.

Can I make potato pancakes ahead of time?

Yes, I often cook them in advance and refrigerate them. They keep well in an airtight container for several days and reheat nicely in a skillet.

What can I serve with potato pancakes?

I pair them with roasted chicken, salmon, steak, soups, stews, salads, eggs, or even just a simple dipping sauce.

Conclusion

German potato pancakes are a simple, comforting dish that always impresses. I love their versatility, their crisp-tender bite, and the way they pair with almost anything. Whether I’m making them for a family breakfast or a dinner side, they always disappear quickly from the table.