German Potato Pancakes, also known as Kartoffelpuffer or Reibekuchen, are crisp, golden-brown patties of grated potatoes and onion, pan-fried until crunchy on the outside and tender on the inside.

A cherished comfort food in German households and street markets, German Potato Pancakes can be enjoyed for breakfast, lunch, dinner, or even side dish for other German recipes such as German Schnitzel, Jägerschnitzel, and Mushroom Gravy.

Table of Contents

Ingredients and Substitutions

Here’s what you’ll need to make authentic German potato pancakes:

Russet Potatoes: These starchy potatoes hold up well when fried and yield a crisp texture. You can substitute with Yukon Golds for a slightly creamier pancake.
Onion: Yellow or white onion adds sharp flavor. Shallots can work for a milder twist.
Flour – absorbs the excess moisture to allow for crispy shells.
Eggs: Used as a binder to hold the grated mixture together.
Oil: Neutral oils like canola, vegetable, or sunflower oil are ideal for high-heat frying.

How To Make German Potato Pancakes

Prep the Potatoes and Onion: Peel and grate the potatoes and onion using the large holes of a box grater or a food processor.
Remove Excess Moisture: Place the grated mixture in a clean dish towel or cheesecloth and squeeze out as much liquid as possible. This step is key to getting crispy pancakes.
Mix the Batter: In a bowl, combine the drained potato-onion mixture with eggs, flour, and salt. Mix until well combined.
Heat the Oil: In a large skillet, heat about ¼ inch of oil over medium-low heat. You want the oil around 350°F.
Form and Fry: Scoop 1/3-1/2 cup of the mixture per pancake and flatten slightly in the pan with the back of a spoon. Fry 2.5–4 minutes per side until golden brown and crispy.
Drain and Serve: After frying, quickly place the patties on a paper towel, to absorb excess oil, then immediately place on a wire rack. Repeat with the remaining patties. Serve hot and crisp.

Potato Pancakes Topping Ideas

You can dress potato pancakes from Germany up in so many delicious ways depending on whether you want sweet or savory:

Sweet Toppings

Apple Sauce (a traditional favorite)
Cinnamon sugar
Fruit compote
Sour cream with a drizzle of honey

Savory Toppings

Smoked salmon and crème fraîche
Sour cream and chives
Bacon bits and cheese
Poached or fried egg on top

Variation

Want to change things up? Here are a few ideas:

Potato Cakes With Nutmeg: Some regions in Germany add nutmeg to their batter. Give it a try and decide which flavor you like best.
Zucchini Fritters: Replace half the potato with grated zucchini (squeeze dry).
Cheesy Pancakes: Stir in sharp cheddar, Gruyère, or Parmesan.
Herb Pancakes: Mix in fresh dill, thyme, or parsley for an herbal flavor.
Spicy Pancakes: Add chopped jalapeño or a pinch of cayenne for heat.
Mini Pancakes: Make smaller, bite-sized versions for appetizers or party platters.

Recipe Tips

Drain Well: Removing moisture is the key to crispy German potato cakes.
Serve Immediately: Potato pancakes are best hot and crispy. They soften over time.
Keep Warm: If making in batches, keep pancakes warm on a wire rack in a 250°F (120°C) oven.
Freeze for Later: Cooked pancakes can be frozen and reheated in a 375°F oven until crisp.
Use a Nonstick Pan: This helps prevent sticking and makes flipping easier.