Classic German Potato Pancakes

Potato Pancakes are a simple old-fashioned spud recipe that tastes great. A perfect light dinner, savory side dish, or breakfast. Serve this classic German recipe with sour cream and green onion or as a sweet side with applesauce or jam. 

No matter when you serve this or how you serve it, this German Potato Pancakes recipe is reachable for everybody and just tastes good. Give it a try!

🇩🇪🥞 What makes this recipe special?

What sets these Classic German Potato Pancakes apart? It’s all in the details and the little twists that transform the ordinary into the extraordinary. Let’s get into the nitty-gritty of what makes this dish a standout!

The choice of russet potatoes is a game-changer. Why russet? Because their starchiness is key to achieving that golden, crispy exterior while keeping the inside deliciously soft. It’s about texture, and these potatoes have it in spades. And the onions? We’re not just chopping them; we’re processing them until smooth. This little step infuses every pancake with a subtle yet rich, oniony essence.

Now, let’s talk technique. We’re not taking shortcuts here. Squeezing the moisture out of the potatoes with a cheesecloth (and a strainer for the overachievers) ensures that each pancake crisps up just right.

In short, what makes this recipe special? It’s the attention to detail, the perfect balance of flavors and textures, and the little twists that turn a simple potato pancake into a culinary delight. It’s not just food; it’s a testament to the joy of cooking and the magic of a well-crafted recipe.

If you are looking for a different, unique pancake recipe, check out our Swedish Pancakes recipe. Or if German food is your thing, give this Easy Pork Schnitzel recipe a try or this German Spaetzle. No matter what you make, make sure to treat yourself. 

🥔 Ingredients

Well, potatoes. It does take a bit more than that, however. Here is what you will need:

• Russet potatoes
• Onion
• Salt & Pepper
• Eggs
• All-purpose flour
• Green onions
• Sour cream
• Apple sauce

See the recipe card for quantities.

🍲 Instructions

Start off by simply grating potatoes in your food processor, if you have one. If not, do it the old-fashioned way with a fine grater. Do the same with an onion.

Strain the moisture from your potatoes and mix with onion, egg, flour, salt, and pepper. Then, you will have a batter that resembles a traditional buttermilk pancake. 

In a skillet with some frying oil, fry on medium-high until each side is golden brown. Once all of your pancakes are done, you can serve plain or with many different sides. Mainly if you use a food processor, this can be done in no time and is very easy to make. 

Extract Water from Potatoes

An essential part of making this potato pancake recipe is straining water from the processed potatoes. There are probably a few different ways to do this, but I am sharing what I recommend. I use cheesecloth and a fine wire strainer.

Once I process the potatoes, I add them to a double-layered cheesecloth in a fine wire strainer. Wrapping the potatoes in cheesecloth like a ball and gently squeezing, I extract as much water as possible. It takes a few minutes and a little patience, but it is simple.

Another option, if you don’t have a cheesecloth, is to squeeze the potatoes with your hands. You will need a fine wire mesh strainer for this, though. Cup your potatoes like a baseball and squeeze. 

Frying The Potato Pancakes

Once you combine all of the ingredients, it is as simple as frying the batter. A few things to keep in mind as you are cooking these cakes up. 

First, choose your oil wisely. A high smoke point oil is appropriate for this. I use sunflower oil, which reduces the fry smell in my house. Still, vegetable oil, canola oil, or avocado oil would all work well.

Don’t Crowd Your Pan

The batter is a bit mushy, so if they are too close to each other, they might start to bleed together. You can avoid this by just making sure you leave plenty of room in your pan or skillet.

I only cook three at a time in my 10 ¼-inch cast iron pan. I could cook as many as four, but three feels right to me. In addition to preventing crowding, use some common sense on timing.

Watch For Golden Brown

The goal is to have a nice fried golden brown color on each side. This could change based on your pan, the amount of oil in the pan, or just differences in stovetops. For me, it takes about 1 ½ to 2 minutes for each side. Cook until golden brown on each side.

🤷 Substitutions and variations

The simplest method for this recipe is to use a food processor to cut the potatoes. It takes just 10-20 seconds, and you get a well-processed batch of potatoes that are ready to strain.

An alternative is a shredding box or a very fine cheese grater. I did this, as well. The potatoes were not as finely grated, and it was more work. The end product ends up fine, but I recommend using a food processor.

📦 Storage

Got leftovers? No problem! These potato pancakes store like a charm. Just let them cool down completely first. Once they’re at room temperature, you can stack them with a piece of parchment paper between each pancake. This little trick keeps them from sticking together.

For short-term storage, pop them in an airtight container and slide them into the fridge. They’ll stay happy there for about 3 to 4 days. Looking to keep them longer? The freezer is your friend! Wrapped well, they can chill out in the freezer for up to a month. Just make sure to seal them tightly to fend off freezer burn.

When you’re ready to enjoy them again, reheat them in the oven or on the stovetop until they’re warm and crispy. They’ll be almost as good as when you first made them!

🎓 History tidbit

As already mentioned, potato pancakes have origins all across the globe. This is a peasant food that has roots anywhere where potatoes have been domestically farmed. 

Potatoes could be stored in root cellars, and well into Winter could be preserved when other food sources were not readily available. You often find potato pancake recipes in Northern European countries, as potatoes could easily be grown and stored for the colder seasons. 

❓ FAQ

📝 Tips and tricks

• Use cheesecloth to strain your potatoes
•  I use sunflower oil because it reduces smell, but any high smoke point oil will work. 
•  Do not crowd your skillet
•  Use as much oil as is needed!