Buttery German Potato Pancakes
There’s something irresistibly cozy about these Buttery German Potato Pancakes (aka Kartoffelpuffer!). Golden, crispy edges meet soft, creamy centers for the ultimate comfort food—perfect for brunch, dinner, or a savory snack. Made with simple pantry staples and shallow-fried in butter for rich, irresistible flavor.
Calories: 170kcal
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
Instructions
- Grate and Drain: Grate the potatoes and onion. Wrap in cheesecloth or a clean towel and squeeze out as much liquid as possible—this is the key to crispy pancakes!
- Mix the Batter: In a large bowl, combine grated potatoes and onion with eggs, flour, salt, pepper, and baking powder (if using). Stir until evenly combined.
- Fry the Pancakes: Heat a skillet over medium heat and add 1 tablespoon of butter with a little oil. Scoop about 1/4 cup of the mixture into the pan and gently flatten.
- Crisp to Perfection: Cook for 3–4 minutes per side until golden brown and crispy. Add more butter/oil as needed between batches.
- Serve Hot: Transfer pancakes to a paper towel-lined plate. Serve hot with sour cream, applesauce, or your favorite toppings.
Notes
- Drain thoroughly! Too much moisture = soggy pancakes.
- Fry in small batches so the pan stays hot and crispiness reigns.
- Keep finished pancakes warm in the oven at 250°F while cooking the rest.
- Make it your own: Add fresh herbs, cheese, or a pinch of paprika for a twist.
- These freeze beautifully—layer between parchment in a zip-top bag.