My grandpa was born in Ukraine but ended up in Germany for a stretch, and that’s where he learned to make these German Potato Pancakes. By the time I came along, this recipe had already been in the family for years. We’ve made it so many times I honestly couldn’t count. They’ve got crispy edges, they’re soft in the middle, and served with cold sour cream on top.
Every single time, these always disappear first at family gatherings. You can serve them as a side or just make a big batch and call it a day. The ingredient list is short, the process is uncomplicated, and they taste delicious every time. Make them once and they’ll become part of your rotation instantly. Want more potato recipes that everyone will love? Try my Crispy Roasted Potatoes or Crispy Smashed Potatoes with Lemon Dill & Chive Dressing.
😍 Why You’ll Love This German Potato Pancakes Recipe
It’s a real family recipe: My grandpa brought this with him from Germany and we’ve been making it the same way ever since.
You probably have everything already: The recipe list is super simple and probably things you already have on hand.
The crispy edges are everything: Get the oil hot enough and the edges fry up golden and crunchy while the inside stays soft. That’s the whole thing right there.
Easy to scale up: It’s hardly any extra effort to double or triple the batch if you’re feeding a lot of people.
🥔 Ingredients Needed to Make This German Potato Pancakes Recipe
Vegetable Oil: You need enough in the pan to properly fry them. Don’t be too conservative here—a shallow pool of hot oil is what gives you that golden crust.
Russet Potatoes: Large and starchy, russet potatoes shred easily and give you the best texture when fried. Grate them on the coarse side of a box grater or run them through a food processor.
Yellow Onion: Shredded on the same grater as the potatoes and mixed right into the batter. It adds a subtle sweetness and depth.
Eggs: What holds everything together. Don’t skip or reduce these or the pancakes will fall apart in the pan.
Flour: Just enough to bind the batter without making the pancakes heavy or doughy.
Salt & Pepper: Season the batter well before frying. The pancakes won’t get another chance to be seasoned once they’re in the oil.
Sour Cream: Served cold alongside the hot pancakes is my idea of perfection.
Chives: Chopped and scattered over the top just before serving. Fresh, mild, and just enough to cut through the richness.
✔ How To Make German Potato Pancakes
Begin by washing and peeling the potatoes, leaving them whole. Using a hand grater, grate the potatoes.
Next, remove the peel from the yellow onion and using the same grater you used for the onions, shred the onion.
Transfer the potatoes and onions to a cheesecloth or clean dish towel and squeeze out as much excess liquid as possible. Place the drained potatoes and onions in a large mixing bowl.
Then add the potatoes, onions, eggs, flour, salt, and pepper, and mix well until everything is evenly combined.
In a large frying pan set over medium heat, add the oil and allow it to heat.
🤝 Sammy’s Tips for This German Potato Pancakes Recipe
- Before adding more batter to the pan, give the potato mixture a quick stir to ensure the excess water is incorporated into the mixture.
Working in batches to avoid overcrowding the pan, scoop about 1 tablespoon of the potato mixture into the pan for each pancake. Use the back of a spoon to gently flatten the mixture so the pancakes are evenly round and flat.
Cook for 2–3 minutes per side, until golden brown and crisp. The heat should be high enough for the pancakes to fry and develop a golden crust, but gentle enough to allow the potatoes to cook through.
Transfer the cooked pancakes to a paper towel–lined plate or cooling rack.
Garnish the potato pancakes with chives and serve with sour cream.
🗒 Variations
Extra crispy: Press them a little thinner before they hit the pan. More surface area in the oil means more crust.
Cheesy: Mix a small handful of shredded sharp cheddar into the batter before frying.
With fresh herbs: Add dill into the batter or use it as a garnish instead of chives.
🗒 Substitutions
Potatoes: Russets are the best option, but Yukon Golds work too. The texture ends up slightly creamier and less crispy.
Flour: A 1:1 gluten-free flour blend works fine.
🍴 Leftovers? Lucky You.
Store in an airtight container in the fridge for up to three days. Skip the microwave if you can as it makes them soft. Reheat in a hot pan with a little oil for a few minutes per side and they’ll crisp back up.
🤔 FAQs
Can I make these in the air fryer?
You can, but you won’t get the same crispy edges as pan frying. Spray them well with oil and cook at 400°F for 10–12 minutes, flipping halfway through.
Do I really need to squeeze out the liquid?
Yes. Skipping this leads to soggy pancakes that don’t hold together. The more liquid you remove, the crispier and sturdier they’ll be.
Can I use a food processor instead of a box grater?
Yes. The texture will be finer and more consistent, which gives you a smoother pancake. My grandpa used a box grater and that’s always been our way, but the food processor version works just as well.
Can I make the batter ahead of time?
You can, but potatoes oxidize quickly and the batter will start to turn grey within an hour or two. It’s not harmful but it doesn’t look great. If you need to prep ahead, shred and drain the potatoes, then mix the batter right before you fry.
Why are my pancakes soggy instead of crispy?
The oil probably wasn’t hot enough when they went in. If the oil isn’t hot enough, the pancakes absorb it instead of frying in it. Let the oil heat up properly before adding the first batch.
👩🏻🍳 Hungry For More?
If you loved these German Potato Pancakes, then make sure to check out a few of my other potato recipes you may also love:
- French Onion Potato Skins
- Crispy Roasted Potatoes
- Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
- Sheet Pan Chicken and Potatoes
- Potato and Leek Soup
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this German Potato Pancakes recipe (or any recipe of mine) don’t forget to leave a review.
German Potato Pancakes
Equipment
- 1 box grater or small food processor
- 1 large mixing bowl
- 1 Large frying pan
Ingredients
- 1/3 cup vegetable oil, for frying
- 3 large russet potatoes, peeled and shredded
- 1 yellow onion, shredded
- 3 eggs
- 1/3 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- sour cream, for serving
- chives, to garnish
Instructions
- Begin by washing and peeling the potatoes, leaving them whole. Using a box grater, grate the potatoes.
- Next, remove the peel from the yellow onion and using the same grater you used for the potatoes, grate the onion.
- Transfer the potatoes and onions to a cheesecloth or clean dish towel and squeeze out as much excess liquid as possible. Place the drained potatoes and onions in a large mixing bowl.
- Add the eggs, flour, salt, pepper, and mix well until everything is evenly combined.
- In a large frying pan set over medium heat, add the oil and allow it to heat.
- Working in batches to avoid overcrowding the pan, scoop about 1 tablespoon of the potato mixture into the pan for each pancake. Use the back of a spoon to gently flatten the mixture so the pancakes are evenly round and flat.Cook for 2–3 minutes per side, until golden brown and crisp. The heat should be high enough for the pancakes to fry and develop a golden crust, but gentle enough to allow the potatoes to cook through.Sammy's tip: before adding more batter to the pan, give the potato mixture a quick stir to ensure the excess water is incorporated into the mixture.
- Transfer the cooked pancakes to a paper towel–lined plate or cooling rack.
- Finish with flaky salt if desired, then garnish with chives and serve with sour cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!