German Potato Pancakes are crisp skillet-fried pancakes made from shredded potatoes, onion, eggs, flour, and a small amount of baking powder. They are savory enough to serve with sausage or meat, but they can also be paired with sweeter toppings such as applesauce.
Why These German Potato Pancakes Work
The shredded potatoes create crisp, irregular edges while the egg and flour hold the pancakes together. A little baking powder lightens the mixture slightly, and finely chopped onion adds savory flavor throughout.
They cook quickly once the oil is hot, which makes them useful as a breakfast side or a simple dinner accompaniment.
Ingredient Notes
- Potatoes: Shred them evenly so the pancakes cook at the same rate.
- Onion: Finely chopped onion blends into the potato mixture and browns along with the edges.
- Eggs and flour: These bind the shredded potatoes so the pancakes hold together when flipped.
- Baking powder: Only a small amount is used, but it keeps the center from feeling too dense.
- Vegetable oil: Keep enough oil in the pan to brown the pancakes evenly without making them greasy.
Tips for Crispy Potato Pancakes
- Make the pancakes fairly small. Smaller portions are easier to flip and crisp more evenly.
- Flatten each portion slightly when it goes into the skillet.
- Wait until the underside is deep golden before turning the pancake.
- Cook in batches so the pan temperature does not drop too much.
- Drain briefly on paper towels and serve while still hot.
What to Serve With German Potato Pancakes
They are good with bratwurst, sausage, roast meats, eggs, or sour cream. If you want a different potato-pancake style, my Classic Potato Pancakes use finely grated Russets and focus more heavily on squeezing out moisture for crispness. You can also browse more easy breakfast recipes.
Storage and Reheating
Refrigerate leftover pancakes for up to 3 days. Reheat them in a skillet, oven, or air fryer to bring back the crisp exterior. A microwave will warm them, but the edges will soften.
Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 medium potatoes, peeled and shredded
- 1/2 cup finely chopped onion
- 1/4 cup vegetable oil
How to Make German Potato Pancakes
- Beat the eggs, flour, baking powder, salt, and pepper together in a large bowl.
- Stir in the shredded potatoes and chopped onion.
- Heat the oil in a large skillet over medium heat.
- Drop heaping spoonfuls of potato mixture into the hot oil and press lightly to flatten.
- Cook for about 3 minutes per side, until browned and crisp.
- Transfer to a paper-towel-lined plate and repeat with the remaining mixture.
