I love how German potato pancakes fill my kitchen with that irresistible aroma of sizzling potatoes and onions. Every time I make them, I’m reminded of how comforting simple food can be. These pancakes come out perfectly golden with crisp edges and a soft, savory center, making them one of my favorite dishes to prepare for a cozy meal at home.
Why You’ll Love This Recipe
I enjoy this recipe because it uses everyday ingredients and transforms them into something truly special. I like how versatile these potato pancakes are, working just as well for breakfast, brunch, or a light dinner. I also appreciate how quickly they come together once the potatoes are shredded, and I never get tired of that satisfying crunch when they hit the hot pan.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 large eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil
Directions
I start by gathering all my ingredients so the process feels relaxed and organized. In a large bowl, I beat the eggs lightly, then mix in the flour, baking powder, salt, and pepper until smooth. I stir in the shredded potatoes and chopped onion, making sure everything is evenly coated.
I heat the vegetable oil in a large skillet over medium heat until it’s hot enough to sizzle. I drop heaping tablespoonfuls of the mixture into the pan, gently flattening each one. I cook the pancakes for about three minutes per side, until they’re beautifully browned and crispy. Once cooked, I transfer them to a plate lined with paper towels and repeat with the remaining batter.
Servings And Timing
I usually get about 4 servings from this recipe. The prep time is around 30 minutes, mostly for peeling and shredding the potatoes, and the cooking time is another 30 minutes. From start to finish, I plan for about 60 minutes total.
Variations
I like switching things up depending on my mood. Sometimes I replace the all-purpose flour with rice flour for a gluten-free option. When I want something lighter, I substitute part of the potatoes with grated zucchini. I’ve also added spices like cumin or paprika when I’m craving a slightly different flavor profile.
Storage/Reheating
When I have leftovers, I let the pancakes cool completely before storing them in an airtight container in the fridge for up to three days. To reheat, I prefer using the oven at 350°F for about 10 minutes so they regain their crispiness. I avoid the microwave because it tends to make them soft instead of crunchy.
FAQs
What type of potatoes do I like to use for this recipe?
I prefer starchy potatoes like Russets because they give the pancakes a crisp exterior and tender inside.
How do I keep the pancakes from becoming soggy?
I always squeeze excess moisture out of the shredded potatoes using a clean kitchen towel before mixing them into the batter.
Can I make these pancakes ahead of time?
I often make them in advance and reheat them in the oven when I’m ready to serve, which works really well.
What do I like to serve with German potato pancakes?
I usually serve them with applesauce or sour cream, depending on whether I’m in the mood for something sweet or savory.
Can I freeze these potato pancakes?
I freeze them in a single layer first, then transfer them to a freezer-safe bag. When reheating, I use the oven for the best texture.
Conclusion
I always find myself coming back to this German potato pancakes recipe because it’s simple, comforting, and endlessly adaptable. Making them feels like a small ritual that turns humble potatoes into something truly special. Every batch reminds me why classic recipes like this never go out of style.
Crispy on the outside and soft on the inside, these German potato pancakes are a comforting and delicious dish made with shredded potatoes, onion, and a simple batter. Perfect for breakfast, brunch, or a light dinner.
Ingredients
2 large eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil
Instructions
In a large bowl, beat the eggs lightly.
Add the flour, baking powder, salt, and pepper, and mix until smooth.
Stir in the shredded potatoes and chopped onion until well combined.
Heat vegetable oil in a large skillet over medium heat.
Drop heaping tablespoonfuls of the mixture into the hot oil and flatten gently.
Cook for about 3 minutes per side, or until golden brown and crispy.
Transfer to a plate lined with paper towels and repeat with remaining batter.
Notes
Squeeze excess moisture from the shredded potatoes before mixing to prevent sogginess.
Use starchy potatoes like Russets for the best texture.
Serve with applesauce or sour cream for a classic touch.
