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Potato Pancakes on white paper with green onions and applesauce.

German Potato Pancakes

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  • Author: Ben
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: German


Potato Pancakes are a delicious side dish, a great breakfast, or just a great meal. Get your potatoes out and learn how to make potato pancakes with this delicious classic German recipe. 


Units Scale
  • 2 pounds russet potatoes, peeled and chopped
  • 1 large onion, peeled and chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 egg
  • 1/4 cup all purpose flour
  • Green onions (optional)
  • Sour cream (optional)
  • Apple sauce (optional)


  1. Add potatoes to food processor and process until smooth
  2. Remove from processor and use cheesecloth to squeeze moisture out of potatoes. I also use a fine metal strainer underneath the cheesecloth, but that is optional. The point is to remove water from the potatoes.
  3. While potatoes continue to drain, add onion to food processor and run until smooth
  4. In a large bowl, add potatoes, onion (juices and all), salt, pepper, flour, and eggs
  5. Mix well
  6. Add two tablespoons of oil to nonstick skillet or pan and allow to heat to medium-high
  7. Add ¼ cup of batter, forming into a pancake shape and making sure not to crowd. I cook three at a time.
  8. Cook for 1 ½ – 3 minutes on each side, until golden brown
  9. Repeat until batter is gone, adding more oil as needed. I use approximately 5 tablespoons for the entire batch.
  10. Set aside on paper towel-lined plate until all are done, or optionally just serve
  11. Serve with sour cream and green onions or applesauce.


  • 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! For me, I add a tablespoon approximately after every batch and allow to reheat for a moment.