Buttery German Potato Pancakes

There’s something so cozy—so heartwarmingly simple—about a golden, buttery potato pancake sizzling in a pan. Thank you for being here! It truly means a lot that you’re spending a moment in the kitchen with me. These Buttery German Potato Pancakes (aka Kartoffelpuffer!) are a timeless recipe that brings generations of flavor to the table—crispy, savory, and full of comfort.

💌 Want more cozy classics and new favorites like this delivered right to your inbox? Subscribe to my weekly email for feel-good recipes, tips, and a little kitchen joy every week.

What Are Buttery German Potato Pancakes?

These aren’t just your average hash browns—Buttery German Potato Pancakes are traditional shallow-fried potato fritters made with grated potatoes, onion, egg, and just enough flour to bind it all together. The secret? We fry them in butter (yes, really!) for those crispy edges and irresistible flavor.

Whether you serve them as a savory side or with sweet applesauce (a classic German twist!), these pancakes are anything but boring.

Why You’ll Love These Buttery German Potato Pancakes

• Crispy edges + tender center = texture perfection
• Made from pantry staples
• Budget-friendly and filling
• Ready in 30 minutes or less
• Versatile for sweet or savory pairings

What They Taste Like

Golden brown and crisp on the outside, with soft, buttery, almost creamy potato on the inside—these taste like comfort in every bite. There’s a subtle sweetness from the onion and a salty, savory richness that makes them totally addictive.

Pair them with sour cream or applesauce for the traditional German experience. The balance of savory + sweet? Unreal.

Benefits of This Recipe

• Naturally vegetarian
• Great for meal prep or freezing
• Kid-friendly and fun to eat
• Perfect for brunch, dinner, or snacks
• No fancy tools—just simple, feel-good food

Ingredients

• 2 pounds russet potatoes, peeled
• 1 small yellow onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder (optional, for fluffier centers)
• 4 tablespoons unsalted butter (plus more for frying)
• Neutral oil for frying (like canola or sunflower)

Tools You’ll Need

• Box grater or food processor
• Cheesecloth or clean towel (for wringing)
• Large bowl
• Skillet or cast iron pan
• Measuring cups/spoons
• Spatula

Additions & Substitutions

• Potatoes: Yukon Golds can work, but russets give that perfect crispy edge
• Flour swap: Use a gluten-free blend if needed
• Add-ins: Try fresh parsley, chopped chives, or a dash of garlic powder
• Cheesy upgrade: Add a bit of shredded cheddar or Parmesan to the mix!
• Want spice? Add a pinch of cayenne or smoked paprika

How to Make Buttery German Potato Pancakes

Step 1: Grate and Drain

Grate potatoes and onion, then place in a clean towel or cheesecloth. Squeeze out as much liquid as possible—this step is key for crispiness!

Step 2: Mix the Batter

In a large bowl, mix grated potatoes and onion with eggs, flour, salt, pepper, and baking powder (if using). Stir until evenly combined.

Step 3: Fry the Pancakes

Heat a skillet over medium heat and add 1 tbsp butter with a little oil. Scoop about 1/4 cup of the potato mixture into the pan, flatten gently with a spatula. Don’t overcrowd the skillet!

Fry 3–4 minutes per side or until deeply golden and crispy. Add more butter/oil as needed for each batch.

Step 4: Serve Hot

Transfer pancakes to a paper towel-lined plate. Serve hot with sour cream, applesauce, or your favorite topping.

What to Serve With Potato Pancakes

• Traditional: Applesauce and sour cream
• Savory: Smoked salmon, crème fraîche, or sunny-side-up eggs
• Hearty: With bratwurst, schnitzel, or roasted chicken
• Light: A green salad with mustard vinaigrette

Tips for Crispy, Perfect Pancakes

• Drain thoroughly—wet potatoes = soggy pancakes
• Mix just before frying so the potatoes don’t brown too fast
• Butter + oil combo gives max flavor and the right smoke point
• Keep warm in the oven at 250°F if cooking in batches

Storage and Reheating

To store: Cool completely, then refrigerate in an airtight container up to 3 days
freeze: Layer with parchment paper and freeze in a zip-top bag
reheat: Bake at 375°F for 8–10 minutes or re-crisp in a skillet

More Delicious Recipes to Try

Looking for more cozy and flavorful meals? You’ll love these:

• Lemon Garlic Shrimp Orzo – A one-pan pasta full of buttery shrimp, lemon, and fresh herbs
• Crispy Bang Bang Salmon Bites – Bite-sized, spicy, and ready in minutes—these are addictive!
• Tasty Baked Cod in Coconut Lemon Cream Sauce – Creamy, bright, and bursting with flavor

FAQs

Can I make the mixture ahead of time?
It’s best made fresh, but you can grate and drain the potatoes early. Store them in cold water and drain again before mixing.

Can I bake these instead of frying?
Yes! They won’t be as crispy but still tasty. Bake at 425°F for 15–20 minutes per side.

Can I make these with mashed potatoes?
That becomes more of a mashed potato cake, but yes—just reduce the flour and skip the onion.

Final Thoughts

There’s a reason Buttery German Potato Pancakes are beloved across generations—they’re humble, hearty, and full of flavor. Whether you serve them for brunch, a side dish, or as the main event, they deliver that unbeatable combo of crispy and comforting every single time.

If you try them out, I’d LOVE to see what you make! Leave a review, share your tweaks, or tag me on Pinterest at TheKitchenJoyy—I’m always cheering you on in the kitchen! 🥔💛

Nutritional Info (per pancake – approx.):

• Calories: 170
• Protein: 3g
• Carbs: 17g
• Fat: 10g
• Saturated Fat: 5g
• Fiber: 2g
• Sugar: 1g
• Sodium: 220mg
• Cholesterol: 40mg